Roasted Cabbage Steaks with Tahini Dressing

A simple, hearty dish that checks! all! the! boxes!

Hey hey!

This week we’re talking about one of my favorite January veggies: cabbage. I feel like cabbage is often overlooked, but it’s affordable, incredibly versatile, and in season.

I’ll be honest cabbage never really intrigued me…until…I discovered roasted cabbage steaks a few years ago. It’s so easy to make and so tasty.

Another reason I love cabbage? It lasts quite long in the fridge - we’re talking weeks! No longer do you have to worry about needing to use your produce up the day you get it 🙃

P.S. once it’s cut into it should be used within 2 to 3 days though!

Sooo on the menu today: Roasted Cabbage Steaks paired with a Creamy Tahini Sauce.

This recipe is:

• Seasonal: Cabbage is at its peak right now, making it flavorful and budget-friendly.

• Affordable: With a short ingredient list, this recipe is easy on your wallet. Other than the optional toppings, this recipe uses mainly pantry staples.

• Simple: This recipe takes about 10-15 minutes to prep (including making the sauce!).

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Cabbage Steaks

Servings: 4 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

Cabbage and Chickpeas

• 1 medium head of green or purple cabbage

• 1 can of chickpeas, drained and rinsed

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp za’atar

• Salt and pepper to taste

Tahini Sauce

• ¼ cup tahini

• Juice of 1/2 a lemon

• 1 clove garlic

• 6 tbsp water (to thin)

• Salt to taste

Toppings

• Sprinkle of za’atar

• Pomegranate seeds

• Fresh parsley

• Lemon zest

How to Make It

1. Prepare the Cabbage Steaks

Preheat your oven to 400°F. Cut the heads off the cabbage stems, then slice the cabbage into thick, 3/4 inch to 1-inch rounds and lay them on a baking sheet. Brush both sides with olive oil and sprinkle with za’atar, paprika, salt, and pepper.

P.S. it’s okay if the cabbage falls apart a bit as you cut it - it happens!

2. Prepare the Chickpeas

Pat the chickpeas dry and toss with olive oil, smoked paprika, za’atar, salt, and pepper. Spread them on the same baking sheet as the cabbage.

3. Roast

Roast the cabbage and chickpeas for 30-35 minutes, depending on thickness. The cabbage should be fork tender with crispy, golden edges, and the chickpeas should be crunchy.

4. Make the Tahini Sauce

While everything roasts, blend together the tahini, lemon juice, minced garlic, and water. Add salt to taste.

If the tahini you’re using has a strong bitter taste, you can add a tablespoon of olive oil to help mellow the flavor. Additionally, the sauce should have a bit of a punch - so adjust salt and lemon juice as needed.

I like to use a hand blender, but if you don’t have one you can finely grate the garlic and whisk everything together. The sauce should be creamy but pourable—adjust water as needed.

5. Assemble and Serve

Add a layer of sauce to each plate, and top with the roasted cabbage steaks, then add the crispy chickpeas, an extra sprinkle of za’atar, and drizzle each steak with the remaining tahini sauce.

Add pomegranate seeds, a sprinkle of fresh parsley and lemon zest for an extra pop of flavor.

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Leftovers

Store the sauce and cabbage/chickpeas separately and place each in a sealed container. The cabbage/chickpeas will stay for up to 3 days and the sauce, up to 5 days.

When ready to enjoy, preheat the oven to 350F and heat the cabbage/chickpeas for 10 minutes or until warmed through.

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Enjoy!!

xoxo, Natalie!