Eosinophilic Esophagitis Friendly Vegan Cabbage Steaks
Total time45 min
Prep time10 min
Cook time35 min
4.5(26)
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Learn more →Ingredients
4 servings
For the cabbage steaks
- 1 medium head green cabbage (about 2 lb), outer leaves removed
- 3 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the tahini sauce
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 small clove garlic, finely grated
- 2–3 tbsp water
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Stand the cabbage upright on a cutting board and slice it through the core into 4 rounds, each about 3/4-inch thick. Arrange the rounds in a single layer on the prepared baking sheet.
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