Caramelized Cabbage Steaks with Creamy Tahini and Toasted Seeds
Thick-cut green cabbage steaks are roasted until deeply caramelized and tender, then drizzled with a luscious lemon-tahini sauce and showered with crunchy toasted seeds. This stunning spring dish transforms humble cabbage into an elegant, satisfying vegan centerpiece.
Ingredients
- 1 large green cabbage (about 1.2kg)
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 100g tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons warm water
- 1 small clove garlic, minced
- 3 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon sesame seeds
- 1/2 teaspoon cumin
- Fresh parsley, chopped, for garnish
- Lemon zest for garnish
Instructions
Preheat oven to 220°C (425°F) and line a large baking sheet with parchment paper.
Remove any damaged outer leaves from the cabbage. Cut the cabbage vertically through the core into 4 steaks, each about 2.5cm thick.
In a small bowl, mix olive oil with smoked paprika, garlic powder, salt, and pepper.
Place cabbage steaks on the prepared baking sheet and brush both sides generously with the seasoned oil mixture.
Roast for 25-30 minutes, flipping halfway through, until edges are deeply caramelized and golden brown and the core is tender when pierced with a knife.
While cabbage roasts, prepare the tahini sauce by whisking together tahini, lemon juice, warm water, minced garlic, and a pinch of salt until smooth and drizzleable.
Toast the pumpkin seeds, sunflower seeds, and sesame seeds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Add cumin and a pinch of salt, toss for 30 seconds, then remove from heat.
Transfer roasted cabbage steaks to serving plates, drizzle generously with tahini sauce, and scatter with toasted seed mixture.
Garnish with fresh parsley and lemon zest. Serve immediately while warm.
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