Low Iodine Vegan Cabbage Steaks

Total time45 min

Prep time10 min

Cook time35 min

4.5

(26)

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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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