Vegan Cabbage Steaks
Humble cabbage gets a serious glow-up here, roasted at high heat until the edges turn deeply caramelized and the core goes completely tender. A smoky spice rub of smoked paprika, garlic powder, and onion powder does a lot of heavy lifting, giving each thick round a savory, almost meaty character that makes it feel like a proper main course. The creamy tahini sauce — bright with lemon juice and fresh grated garlic — drizzles over the top and ties everything together beautifully. Every single ingredient in this dish is plant-based by nature, so there's no swapping or substituting required; it just works. Scattered parsley and a pinch of red pepper flakes finish things off with a little color and heat. This one serves four and comes together with minimal fuss, making it an easy weeknight win or an impressive addition to a dinner spread.
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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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