Ingredients
1 large green cabbage (about 3–4 pounds)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic (pressed)
1 cup tahini
2 tablespoons fresh lemon juice
1 clove raw garlic (pressed)
1 tablespoon lemon zest
2 tablespoons chopped fresh parsley
Instructions
Preheat oven to 425°F (220°C). Slice cabbage horizontally into 8-10 wedge “steaks”, keeping root intact.
Toss wedges with olive oil, smoked paprika, cumin, salt, pepper, and half the garlic. Arrange on parchment-lined baking sheet.
Roast 30-35 minutes, flipping halfway, until edges are crispy and centers are tender.
While roasting, whisk tahini, lemon juice, remaining garlic, and lemon zest into smooth sauce.
Serve warm steaks drizzled with tahini sauce and garnished with parsley.
Notes
Use a vary-resistant cabbage like Napa or Savoy for best texture
Sauce can be made ahead and refrigerated up to 2 days
For extra crispiness, broil last 2 minutes
Replace cumin with caraway seeds if preferred
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Basics
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cabbage steak with 2 tablespoons tahini sauce
- Calories: 180
- Sugar: 2g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg