Roasted Cabbage With Tahini

The first time I served roasted cabbage to dinner guests, I watched their expressions shift from polite curiosity to genuine surprise. My friend Sarah actually asked, "Wait, this is just cabbage?" It's funny how the humblest vegetables can transform into something extraordinary with the right treatment. I'd discovered the technique by accident one afternoon when I had a head of cabbage languishing in my crisper drawer and nothing else for dinner. Now it's become my go-to when I want something deeply satisfying but incredibly simple.

Last winter, my sister came over feeling completely defeated by a week of work deadlines. I put these cabbage steaks in the oven while we caught up, and the smell that filled the kitchen was like a warm hug. She took one bite and actually went quiet for a moment, then said, "I needed this more than I realized." Sometimes the simplest food is exactly what we need when life feels overwhelming.

Ingredients

• 1 large green cabbage: Look for one that feels heavy and dense with tight leaves, as this will give you the meatiest steaks that hold their shape beautifully during roasting
• 3 tbsp olive oil: This helps the spices cling to the cabbage and promotes that gorgeous golden browning we're after
• 1 tsp ground cumin: Adds an earthy warmth that pairs so naturally with cabbage's sweetness
• 1 tsp smoked paprika: This is what gives the edges that irresistible smoky depth, almost like the cabbage spent time over a fire
• ½ tsp garlic powder: Provides an aromatic backbone without any risk of burning like fresh garlic might
• Salt and freshly ground black pepper: Dont be shy here, as proper seasoning is what transforms this from plain roasted vegetable into something craveable
• ⅓ cup tahini: The creamy, nutty foundation of our sauce, so make sure yours is well stirred before measuring
• 2 tbsp lemon juice: Freshly squeezed is nonnegotiable here, as it cuts through the rich tahini and brightens everything beautifully
• 1 small garlic clove: Minced as finely as you can manage so it distributes evenly through the sauce
• 2–4 tbsp cold water: This transforms the tahini from a thick paste into a luxurious, pourable drizzle
• 2 tbsp chopped fresh parsley: Adds a fresh, bright pop of color and flavor against the rich, roasted cabbage
• 2 tbsp toasted sesame seeds: These bring a delightful crunch and reinforce the nutty notes in the tahini
• Lemon wedges: For serving, letting guests add an extra squeeze of brightness if they like

Instructions

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Get your oven ready:

Preheat to 425°F with a rack in the middle position, then line a baking sheet with parchment paper for easy cleanup later

Prep your cabbage:

Peel off any sad looking outer leaves, then slice the entire head into 1inch thick rounds, handling them gently so they dont fall apart

Season generously:

Brush both sides of each steak with olive oil, then sprinkle with cumin, smoked paprika, garlic powder, and a generous amount of salt and pepper

Roast until golden:

Bake for 25 to 30 minutes, flipping the steaks halfway through, until the edges are deeply browned and the centers are easily pierced with a fork

Make the magic sauce:

Whisk together the tahini, lemon juice, minced garlic, and a pinch of salt, then gradually add cold water until it reaches a smooth, pourable consistency

Bring it all together:

Arrange the roasted cabbage on your serving platter and drizzle that gorgeous tahini sauce all over, letting it pool in the nooks and crannies

Add the finishing touches:

Sprinkle with fresh parsley and toasted sesame seeds, then serve with lemon wedges on the side for anyone who wants extra brightness

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My teenage son, who usually turns his nose up at anything labeled healthy, came home from basketball practice one night and started eating these straight from the platter while I was still photographing them. He didnt even ask what they were, just kept going back for more. That's when I knew this recipe was a keeper, not because it's trendy or photogenic, but because it's genuinely delicious in a way that transcends any dietary labels.

Making This Your Own

I've learned that this recipe is incredibly forgiving and welcomes all sorts of variations depending on what you have on hand or what flavors you're craving. Sometimes I'll add a pinch of chili flakes to the spice mix if I want a little heat, or swap in za'atar for a completely different Middle Eastern spin. The cabbage canvas is remarkably versatile and takes well to experimentation.

Serving Suggestions

While these are absolutely substantial enough to stand alone as a main, especially when paired with some warm flatbread or a simple grain pilaf, they also make an incredible side dish alongside grilled meats or fish. I love serving them as part of a mezze style spread with hummus, roasted eggplant, and plenty of fresh vegetables for dipping. The tahini sauce ties everything together beautifully.

Storage And Make Ahead Tips

If you're meal prepping or planning ahead, you can cut the cabbage steaks a day in advance and store them wrapped in damp paper towels in the refrigerator. The tahini sauce keeps beautifully in a sealed container for up to a week and actually develops even more flavor as the garlic mellows into the mixture. Just give it a good whisk and add a splash of water if it has thickened in the fridge.

• The cabbage steaks reheat wonderfully in a 350°F oven for about 10 minutes, which helps restore some of their original crispiness
• Avoid microwaving if possible, as it can make the cabbage texture a bit sad and rubbery
• Leftovers, if you somehow have them, make an excellent addition to grain bowls the next day

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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There's something deeply satisfying about taking such an ordinary, inexpensive vegetable and turning it into something that feels like a restaurant quality dish. I hope this recipe finds its way into your regular rotation, just as it has in mine, bringing that same joy and surprise to your table.

Frequently Asked Questions

→ How do I slice cabbage into steaks?

Place the whole cabbage on a cutting board and slice crosswise into 1-inch thick rounds. You'll get 4–5 steaks from a large head. Keep the core intact—it holds the layers together during roasting.

→ Can I make the tahini sauce ahead?

Absolutely. Whisk together the tahini, lemon juice, garlic, and salt. Store in an airtight container in the refrigerator for up to a week. Thin with water just before serving.

→ What other vegetables work with this method?

Try cauliflower steaks, thick-sliced sweet potatoes, or butternut squash rounds. Adjust roasting time based on the vegetable's density.

→ Why did my tahini seize when adding water?

This is normal—tahini thickens before it thins. Keep whisking and adding water gradually. The sauce will emulsify into a smooth, pourable consistency.

→ Can I use red cabbage instead?

Yes, red cabbage works beautifully. The flavor is slightly sweeter and more peppery. Note that the color may turn purple-blue when cooked, but the tahini will still look stunning on top.