Roasted Cabbage Steaks with Tahini Dressing
Roasted Cabbage Steaks are EASY to make, made with a head of cabbage cut into thick slices and seasoned, then roasted until golden brown and topped with a savory tahini dressing, ready in under 45 minutes!
Roasted Cabbage Steaks are so incredibly easy to make and have a ton of flavor, made with green cabbage brushed with olive oil and seasoning, then roasted until caramelized and drizzled with a lemon tahini dressing. This is perfect for veggie lovers during weeknight dinner, or to serve alongside corned beef on St. Patrick’s Day!
If you loved this recipe, you’ll also love my Crockpot Cabbage, and my Cabbage Roll Casserole!
Table of contents
Why You’ll Love This Recipe
Tons of Flavor – The roasting process brings out the cabbage’s natural sweetness, while the edges of the cabbage steak have a caramelized slightly crispy roasted flavor.
Minimal Effort – This is a really simple recipe to make! All you have to do is cut the cabbage into big slices, season, and roast on a sheet pan.
Naturally Gluten Free – This is a great gluten free and low carb option because the ingredients are already naturally gluten free!
Ingredients You’ll Need
For the Cabbage Steaks
Cabbage. I use a regular green cabbage for cabbage steaks. It’s inexpensive, and holds up well in the oven.
Instead of green cabbage, you can also make this with purple/red cabbage or Napa cabbage.
Olive Oil. You can use extra virgin olive oil, canola oil, or avocado oil for this recipe.
Spices. You can use whatever spices you’d like because cabbage is really versatile. I like a simple mix of garlic powder, onion powder, paprika, kosher salt, and black pepper.
For the tahini dressing, you’re also going to need some cumin.
For the Tahini Dressing
Tahini. This has an incredibly savory creamy flavor and texture, perfect for the dressing we’re going to drizzle on the cabbage steaks.
Garlic Cloves. Personally, I love how raw garlic tastes in dressings. It gives it a really nice bite. I use a garlic press, because it crushes the garlic a little bit more and really gets the flavor going.
If you’re not a fan of raw garlic, you can use 1/2 teaspoon garlic powder.
Lemon Juice and Vinegar. The lemon gives the dressing a nice bright flavor to balance the savory notes, while the vinegar adds a little more savory acidic flavor.
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Extra Virgin Olive Oil. This makes the dressing nice and creamy. If you want to keep the calories lower, skip the olive oil and add water as-needed instead.
Honey. The sweetness from the honey balances out all of the savory notes in the dressing. You can also use granulated sugar or maple syrup.
Kitchen Tools
For this oven roasted cabbage steaks recipe, you’ll need a sheet pan and a medium mixing bowl.
How to Make Roasted Cabbage Steaks
Preheat the oven to 425°F. Grease a baking sheet and set aside.
Cut the bottom off of the cabbage (where the root was) and stand it on the cutting board flat-side-down. Cut the cabbage into slices about 1-inch thick each.
Lay the cabbage slices on the baking sheet in a single layer, leaving a little room between each one.
In a separate bowl, whisk together the olive oil and spices. Brush half of the spice mixture over the cabbage steaks, turn them over, and brush with the remaining oil.
Roast on the middle oven rack for 30-40 minutes, or until the cabbage steaks have browned edges and the middle is fork-tender. Season with any additional salt and pepper as-needed.
In a small bowl, whisk together all ingredients for the tahini dressing until well-combined. Drizzle the cabbage steaks with the tahini dressing and serve.
Recipe Variations
- Make this spicy by adding a dash of cayenne pepper, hot sauce, or red pepper flakes.
- For more seasoning ideas, try using my Homemade Ranch Seasoning, Taco Seasoning, or Italian Seasoning!
- For more flavor, try melting some butter with dijon mustard and minced garlic cloves, and brushing the garlic butter over the cabbage steaks just after they come out of the oven.
- You can serve this with lemon slices and parmesan for parmesan roasted cabbage steaks. Also top with chopped toasted pecans, almonds, or pistachios.
- For a naturally cheesy flavor, whisk some nutritional yeast into the seasoning blend.
- You can make this same recipe using cauliflower steaks, flipping them halfway through.
- Try dipping these cabbage steaks in my homemade Buttermilk Ranch Dressing!
Recipe Tip! Make sure you slice the cabbage into at least 1-inch rounds, so they hold together during roasting.
Frequently Asked Questions
Yes, it is possible to overcook cabbage steaks. It’s important to keep an eye on them while they’re roasting, because the cooking time can change depending on how thinly they’re sliced. Make sure you leave room between each one, so they roast instead of steam, and test the cabbage with a fork towards the end of the cooking time. The cabbage steaks are done when a fork can go through the center easily.
Recipe Tip! Try to leave some space between each cabbage steak. This will help them caramelize instead of steaming from being too crowded.
More Cabbage Recipes
Storage
Refrigerate leftover roasted cabbage steaks in an airtight container for 3-4 days.
Freeze leftover cabbage steaks in an air-tight container for 3-4 months. The texture may change after being frozen.
Cooking Tips
- Add as much of the tahini dressing as you’d like, then refrigerate the rest.
- Try to keep the outer leaves of the cabbage steaks as together as possible. Some of the cabbage leaves might burn if they’re too far from the center of the cabbage steak.
- The core can have more of a bitter flavor. It’s a personal preference if you’d like to cut the core out or not. It also helps hold the cabbage slice together.
- How long this takes to roast will depend on how thick you cut the cabbage slices. If they’re on the thinner side, check them around the 10-15 minute mark. They’re done when they’re golden brown on the edges and fork-tender in the middle.
- If you want to go easy on the oil, just lightly spray the cabbages with olive oil cooking spray. They need a little bit of oil to roast properly, or they won’t turn golden brown.
- Try to cut the cabbage steaks evenly, so they all finish cooking around the same time.
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Roasted Cabbage Steaks with Tahini Dressing
Ingredients
- 1 medium head of green cabbage
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Tahini Dressing
- 1/2 cup tahini
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 3 tablespoons apple cider vinegar
- 2 medium garlic cloves, minced
- 1 teaspoon honey
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground cumin
Equipment
- 1 Sheet pan
Instructions
- Preheat the oven to 425°F. Grease a baking sheet and set aside.
- Cut the bottom off of the cabbage (where the root was) and stand it on the cutting board flat-side-down. Cut the cabbage into slices about 1-inch thick each.
- Lay the cabbage slices on the baking sheet in a single layer, leaving a little room between each one.
- In a separate bowl, whisk together the olive oil and spices. Brush half of the spice mixture over the cabbage steaks, turn them over, and brush with the remaining oil.
- Roast on the middle oven rack for 30-40 minutes, or until the cabbage steaks have browned edges and the middle is fork-tender. Season with any additional salt and pepper as-needed.
- In a small bowl, whisk together all ingredients for the tahini dressing until well-combined. Drizzle the cabbage steaks with the tahini dressing and serve.
Notes
- Most of the calories are coming from the added dressing. Add as much of the tahini dressing as you’d like, then refrigerate the rest.
- Try to leave some space between each cabbage steak. This will help them caramelize instead of steaming from being too crowded.
- Make sure you slice the cabbage into at least 1-inch rounds, so they hold together during roasting.
- Try to keep the outer leaves of the cabbage steaks as together as possible. Some of the cabbage leaves might burn if they’re too far from the center of the cabbage steak.
- How long this takes to roast will depend on how thick you cut the cabbage slices. If they’re on the thinner side, check them around the 10-15 minute mark. They’re done when they’re golden brown on the edges and fork-tender in the middle.
- If you want to go easy on the oil, just lightly spray the cabbages with olive oil cooking spray. They need a little bit of oil to roast properly, or they won’t turn golden brown.
- Try to cut the cabbage steaks evenly, so they all finish cooking around the same time.
Nutrition
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