Roasted Cabbage With Lemon Tahini (Printable Version)

Caramelized cabbage steaks drizzled with creamy lemon tahini sauce for a vibrant plant-based dish.

# Ingredient List:

→ Cabbage

01 - 1 large green cabbage
02 - 2 tablespoons olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon freshly ground black pepper

→ Lemon Tahini Sauce

05 - ⅓ cup tahini
06 - 1 large lemon, juiced (about 3 tablespoons)
07 - 1 garlic clove, finely minced
08 - 2 tablespoons warm water (plus more as needed)
09 - ½ teaspoon sea salt
10 - 1 tablespoon extra virgin olive oil
11 - ½ teaspoon ground cumin (optional)

→ Garnishes

12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon toasted sesame seeds
14 - Pinch of crushed red pepper flakes (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.
02 - Remove any tough outer leaves from the cabbage. Slice from top to stem into 1-inch thick steaks (you should get about 4–6 slices).
03 - Arrange cabbage steaks in a single layer on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
04 - Roast for 25–30 minutes, flipping once halfway, until the edges are browned and the centers are tender.
05 - While cabbage roasts, whisk together tahini, lemon juice, minced garlic, salt, olive oil, and cumin (if using). Add warm water, a little at a time, until the sauce is smooth and pourable.
06 - Transfer cabbage steaks to a serving platter. Drizzle generously with lemon tahini sauce. Garnish with chopped parsley, toasted sesame seeds, and red pepper flakes if desired. Serve warm.

# Expert Advice:

01 -
  • The transformation from raw cabbage to caramelized, tender goodness feels like kitchen wizardry but requires zero actual magic
  • That lemon tahini sauce works on literally everything from roasted vegetables to grain bowls to straight up spoonfuls
02 -
  • flipping the cabbage halfway through is nonnegotiable if you want both sides to get those gorgeous caramelized edges
  • The tahini sauce might look thick and seize up when you first add the lemon juice, but keep whisking and adding water, it will transform into silky smoothness
03 -
  • Let the roasted cabbage rest for 5 minutes before saucing, so the edges stay crispy instead of getting soggy immediately
  • Toast extra sesame seeds and keep them in a jar for sprinkling on everything from salads to avocado toast

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