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!
Servings: 4 servings
Calories: 464kcal
Equipment
- 1 Sheet pan
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
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
Click on the time in the instructions to start a timer!
Storage
Refrigerate in an airtight container for 3-4 days.
Freeze in an air-tight container for 3-4 months. The texture may become softer after freezing.
Cooking Tips
- 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
Calories: 464kcal | Carbohydrates: 24g | Protein: 8g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Sodium: 635mg | Potassium: 575mg | Fiber: 7g | Sugar: 9g | Vitamin A: 371IU | Vitamin C: 91mg | Calcium: 143mg | Iron: 3mg
