Save The first time I served roasted cabbage to dinner guests, I watched their eyebrows raise in that polite but suspicious way people have when you tell them cabbage is the main event. By the time they took their first bite, those same eyebrows shot up in surprise. There is something magical that happens in the oven when humble cabbage meets high heat and spices.
I discovered this dish during a month of trying to eat more plant based meals without feeling like I was missing out on anything satisfying. My husband actually asked for seconds, which is the highest compliment in our house. Now it appears on our dinner table at least twice a month, usually alongside some fluffy couscous or warm flatbread.
Ingredients
- 1 large green cabbage: Look for a heavy, tight head with fresh outer leaves and no wilting
- 3 tbsp olive oil: Helps the spices cling and promotes that gorgeous caramelization we are after
- 1 tsp ground cumin: Adds earthy warmth that plays beautifully with the cabbage natural sweetness
- 1 tsp smoked paprika: The secret ingredient that makes people ask what exactly you used
- ½ tsp garlic powder: Distributes evenly without burning like fresh garlic might at high heat
- Salt and freshly ground black pepper: Do not skimp here as cabbage needs proper seasoning to shine
- ⅓ cup tahini: The creamy nutty element that elevates this from side dish to star
- 2 tbsp freshly squeezed lemon juice: Cuts through the rich tahini and brightens everything
- 1 small garlic clove, finely minced: Fresh garlic in the sauce provides punchy aromatic notes
- 2 to 4 tbsp cold water: Essential for turning thick tahini into a silky pourable consistency
- 2 tbsp chopped fresh parsley: Adds fresh color and a herbal counterpoint to the roasted flavors
- 2 tbsp toasted sesame seeds: Optional but recommended for that extra nutty crunch and visual appeal
Instructions
- Get your oven ready:
- Preheat to 425°F with a rack in the middle position while you line a baking sheet with parchment paper for easier cleanup.
- Prep the cabbage:
- Peel away any tough or damaged outer leaves, then slice the entire head into 1 inch thick steaks, working from top to bottom.
- Season generously:
- Arrange the cabbage steaks on your prepared baking sheet and brush both sides thoroughly with olive oil before sprinkling with all those spices.
- Roast to perfection:
- Slide into the hot oven for 25 to 30 minutes, flipping halfway through, until edges are deeply golden and centers are fork tender.
- Make the magic sauce:
- Whisk tahini, lemon juice, minced garlic and salt together, then gradually add cold water until the mixture transforms into a smooth, pourable consistency.
- Bring it all together:
- Transfer those beautiful roasted cabbage steaks to a serving platter and drizzle the tahini sauce all over them.
- Finish with flair:
- Sprinkle fresh parsley and toasted sesame seeds over the top, then arrange lemon wedges around the platter.
Save This recipe has become my go to for dinner parties because I can prep everything ahead and just pop the cabbage in the oven when guests arrive. The tahini sauce keeps in the fridge for days, so I often make double and use it on grain bowls or roasted vegetables throughout the week.
Making Ahead
You can slice and season the cabbage steaks up to a day in advance, storing them between layers of parchment paper in the refrigerator. The tahini sauce actually improves after resting for a few hours as the garlic mellows and flavors marry.
Serving Suggestions
These cabbage steaks shine alongside fluffy couscous, warm flatbread, or a simple quinoa salad. They also make an unexpected but welcome addition to a mezze spread with hummus and baba ganoush.
Flavor Variations
Try swapping smoked paprika for regular paprika and adding a pinch of cayenne if you enjoy heat. During summer, fresh basil or mint can replace parsley for a lighter, brighter finish that sings of warmer weather.
- A sprinkle of zaatar before roasting adds wonderful herbaceous notes
- A drizzle of pomegranate molasses over the finished dish creates stunning color contrast
- Chopped walnuts or pistachios work beautifully in place of sesame seeds
Save There is something deeply satisfying about transforming the most humble vegetable into something worthy of a dinner party table. I hope this recipe finds its way into your regular rotation too.
Recipe FAQ
- → How do I get the cabbage steaks to hold together?
Slice the cabbage about 1-inch thick and keep the core intact—it acts as a natural binder holding the layers together while roasting. Handle gently when flipping.
- → Can I make the tahini sauce ahead?
Yes, whisk the sauce up to 3 days in advance and store refrigerated. It may thicken—simply whisk in a splash of cold water to reach desired consistency before serving.
- → What else can I use for garnish?
Fresh herbs like cilantro or mint work beautifully. Pomegranate seeds, chopped pistachios, or a sprinkle of sumac add color and flavor variations.
- → Is red cabbage a good substitute?
Red cabbage works well and adds vibrant color. Note that it may take slightly longer to tenderize and will have a slightly earthier flavor profile.
- → Can I grill these instead of roasting?
Absolutely. Grill over medium-high heat for about 8-10 minutes per side. The smokiness from the grill complements the tahini beautifully.