Pin It I used to think cabbage was just filler for coleslaw until my Lebanese neighbor showed me how her grandmother transformed humble wedges into something extraordinary. The smell of roasting cumin filled her tiny apartment, and when she slid that sheet pan from the oven, the edges were caramelized to a deep golden brown. One bite changed everything I thought I knew about this underrated vegetable. Now its my go-to when I want something that feels indulgent but is secretly good for me.
Last winter during a particularly bleak stretch of gray February days, I made these cabbage steaks for my sister who swore she hated all brassicas. She watched skeptically as I arranged the thick rounds on the baking sheet, generously dusting them with smoked paprika. When she finally took a bite, her eyes went wide and she immediately asked for the recipe. Now she makes them weekly and texts me photos every single time.
Ingredients
- 1 large green cabbage: Look for one that feels heavy and tight with no wilting outer leaves, the sweeter the better
- 3 tbsp olive oil: Dont be shy here, this helps the spices cling and creates those gorgeous caramelized edges
- 1 tsp ground cumin: Warm and earthy, this is the backbone that makes the cabbage taste substantial
- 1 tsp smoked paprika: Adds this subtle smokiness that tricks people into thinking theyre eating something much heavier
- ½ tsp garlic powder: Distributes evenly better than fresh garlic would at high roasting temperatures
- Salt and freshly ground black pepper: Be generous, cabbage can handle a serious seasoning
- ⅓ cup tahini: The good stuff from a Middle Eastern grocer will be creamier than grocery store brands
- 2 tbsp lemon juice: Freshly squeezed makes a huge difference in brightening the rich tahini
- 1 small garlic clove: Finely minced so it disappears into the sauce
- 2 to 4 tbsp cold water: The magic ingredient that transforms thick tahini into silky drizzle
- 2 tbsp chopped fresh parsley: Adds a pop of fresh color that makes the dish look restaurant worthy
- 2 tbsp toasted sesame seeds: Totally optional but they add such a lovely nutty crunch
- Lemon wedges: For squeezing over right before serving, wakes everything up
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment, you will thank yourself later during cleanup
- Prep the cabbage:
- Peel off any sad looking outer leaves then slice the whole head into 1 inch thick rounds, treat them like precious steaks
- Season generously:
- Brush both sides with olive oil and sprinkle with all those beautiful spices, really massage them in
- Roast to perfection:
- Cook for 25 to 30 minutes, flipping halfway, until the edges are deeply browned and the centers yield easily
- Make the magic sauce:
- Whisk tahini with lemon juice, minced garlic and salt, then slowly add water until it reaches that perfect pourable consistency
- Bring it together:
- Arrange those gorgeous roasted steaks on a platter and drizzle with tahini like an artist
- Finish with flair:
- Scatter parsley and sesame seeds over everything, then serve with lemon wedges on the side
Pin It My friend Sarah brought these to a potluck last summer and watched them disappear in minutes while the expensive main dish sat neglected. The hostess asked for the recipe three times during the evening and served it at her own dinner party the following week. Theres something so satisfying about turning a 3 dollar head of cabbage into the star of the show.
Making It Your Own
I have found that adding a pinch of red pepper flakes to the spice rub gives this dish a gentle warmth that balances the creamy tahini beautifully. Sometimes when I want more depth I will add zaatar instead of cumin for a completely different flavor profile.
Serving Suggestions
These cabbage steaks are substantial enough to stand alone as a main course, especially when paired with fluffy couscous or warm flatbread. They also make an unexpected side dish alongside grilled fish or roasted chicken.
Storage And Make Ahead
The roasted cabbage keeps beautifully in the refrigerator for up to four days and actually develops more flavor as it sits. The tahini sauce should be stored separately and whisked with a splash of water before serving.
- Reheat the cabbage in a hot skillet to restore some of the crispy edges
- The tahini drizzle can be made up to three days ahead and thinned as needed
- These reheat surprisingly well in the air fryer if you have one
Pin It Every time I make this recipe I am reminded that the simplest ingredients treated with respect can become something truly extraordinary. Enjoy every caramelized bite.
Recipe FAQs
- → How do I cut cabbage into steaks?
Trim off the root end, then slice the cabbage horizontally into 1-inch thick rounds. Each whole head yields 4-5 steaks that hold together beautifully during roasting.
- → Can I make the tahini sauce ahead?
Absolutely. The tahini drizzle keeps well in the refrigerator for up to a week. You may need to add a splash of water and whisk again before serving, as it thickens when chilled.
- → What other spices work well?
Za'atar, chili flakes, coriander, or curry powder all complement the cabbage beautifully. The tahini sauce also loves a touch of smoked paprika or sumac.
- → Is this better as a main or side?
It shines as either! Serve two steaks per person as a hearty plant-based main with grains, or one steak as a stunning side alongside grilled fish, chicken, or lentils.
- → Why did my tahini seize up?
This happens when tahini contacts acidic lemon juice too quickly. Keep whisking while slowly adding water—it will smooth out into a creamy consistency. Patience is key!