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Home » Vegan Cabbage Steaks with Tahini Sauce Recipe {Gluten-Free, Paleo, Whole30, Keto}

Vegan Cabbage Steaks with Tahini Sauce Recipe {Gluten-Free, Paleo, Whole30, Keto}

Last Updated on April 25, 2019 By Vicky 27 Comments

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Roasted Cabbage Steaks with Tahini Sauce are going to be your new favorite 30 minute side dish. A new sophisticated way to serve cabbage.  Gluten Free, Vegan Paleo, Keto, Low Carb and Whole30 friendly! 

Vegan cabbage steaks in one inch slices after roasting on a baking tray

Recipes with cabbage as the star ingredient are fairly rare. Cabbage is kind of a neglected under rated ingredient if you ask me. I mean it makes the occasional appearance in the classic coleslaw, but other than that it really doesn’t get to star in too many kitchen recipes and you won’t find a lot of vegan cabbage recipes online at all.

I mean it has to do with regional preferences. In Russian cuisine, for example –  cabbage recipes are everywhere (but definitely rarely vegan cabbage recipes, unfortunately)! From soups, to dinner sautes, it’s there.

In American cuisine, not so much. Well that’s about to change. I can’t take full credit for this recipe. I was actually inspired by a cooking video I stumbled upon on Facebook (unfortunately I didn’t save the link).

The jist of it was oven roasted thinly sliced cabbage turned into browned, roasted cabbage steaks. So I immediately got to work on these making baked cabbage steaks.

Brilliant or what?! It needed a sauce though.

And that’s where my kitchen expertise came in.

Cabbage steaks drizzled with tahini sauce

By now you probably know tahini and I are best pals (take a look at exhibit a) vegan winter rice salad with cilantro tahini    b) vegan butternut squash and cauliflower quinoa with avocado tahini  and c) vegan quinoa roasted veggie buddha bowls with pesto tahini as proof). I mean tahini is simply the best, it doesn’t have any of that nyack nyack that peanut butter has, and is even deeper and richer in flavor.

It also works in both sweet and savory recipes. In this case I chose to mix the tahini with dijon mustard, lime juice, coconut milk and olive oil. A creamy and rich tahini sauce pairs perfectly with these lightly caramelized roasted cabbage steaks.

Why these Cabbage Steaks are the best:

  • ready in 30 minutes
  • easy healthy side dish
  • very food restriction friendly – vegan, gluten-free, paleo, Whole30, Keto and low carb
  • delicious caramelized roasted veggies
  • cheap ingredients and no fancy equipment required

Vegan Cabbage steaks plated

How to make my baked cabbage steaks:

Preheat the oven to 400 degrees F and with a sharp knife cut the cabbage into even one inch thick pieces. These will hold together easily.

For extra flavor make sure to rub each side of the cabbage slices with a garlic clove, brush with olive oil and season with salt & pepper to taste. Without overlapping place the cabbage steaks on a baking sheet and bake for 20-25 minutes, flipping them over halfway to ensure even cooking on both sides.

While the cabbage is cooking in the oven, get the sauce ready. In a blender or using a whisk combine the tahini with mustard, lime juice, coconut milk and olive oil. Blend or whisk until smooth.

Serve the roasted cabbage steaks drizzled with sauce and sprinkled with additional sesame seeds and chili paste for a bit of a kick.

The cabbage cooks perfectly and is tender in the middle while having lightly charred crispy edges. Almost like cabbage chips at the tips. Perfectly crunchy and yet healthy too. Serve sprinkled with some diced hot chili peppers and sesame seeds. Definitely my new favorite cabbage recipe.

So forget coleslaw and let’s come up with some more amazing vegan cabbage recipes. Bring cabbage back as the star of it’s own dish.

Look out for more vegan cabbage recipes from me or come up with your own version! Be sure to share your recipe ideas in the comments section, too. Next time I would love to try making grilled cabbage steaks, but that will just have to wait until I get access to a grill!

Pieces of roasted cabbage with Tahini Sauce and chili plated and ready to eat

Cabbage always makes me think of Russian cooking and my favorite Russian recipes:

  • Chicken Cabbage Stir Fry
  • Vinegret, 
  • Russian Beet Salad, 
  • Russian Vinaigrette Salad)

If you love cabbage recipes be sure to check out my:

  • Napa Cabbage Almond Gluten Free Chicken Salad
3.85 from 19 votes
cabbage steaks
Print
Vegan Cabbage Steaks with Tahini Sauce
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Vegan Cabbage Steaks with Tahini Sauce are going to be your new favorite side dish. A new sophisticated way to serve cabbage. Gluten Free too.
Course: Side Dish
Cuisine: American, gluten free, Healthy, Vegan
Keyword: cabbage
Servings: 6
Calories: 172 kcal
Author: Vicky Berman
Ingredients
  • 1 small head cabbage cut into 1 inch steaks
  • 1 clove garlic
  • 1 tablespoon extra virgin olive oil
  • salt/pepper to taste
  • 4 tablespoons tahini
  • 2 tablespoons dijon mustard (omit for Whole30, Paleo or Vegan)
  • 1 tablespoon lime juice
  • salt/pepper to taste
  • 6 tablespoons coconut milk
  • 1 tablespoon extra virgin olive oil
  • for garnish: sesame seeds and diced chili peppers optional
Instructions
  1. Preheat oven to 400 degrees F.
  2. Rub garlic on both sides of the cabbage steaks, and brush with olive oil. Season with salt and pepper to taste.
  3. Without overlapping layer cabbage steaks side by side on a baking sheet. Bake for 20-25 minutes, flipping over halfway until browned on both sides.
  4. In a blender combine tahini, mustard, lime juice, coconut milk and olive oil. Blend until smooth.
  5. Serve cabbage steaks drizzled with sauce and sprinkled with sesame seeds and diced chili pepper (optional).
Nutrition Facts
Vegan Cabbage Steaks with Tahini Sauce
Amount Per Serving
Calories 172 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Sodium 89mg4%
Potassium 343mg10%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Vitamin A 150IU3%
Vitamin C 56.8mg69%
Calcium 80mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Christine | Vermilion Roots says

    March 17, 2016 at 11:42 pm

    Oh Vicky, this recipe is simply amazing! I like the idea of cabbage steaks and I absolutely love your tahini sauce. I am a big fan of tahini. I sometimes use tahini in place of peanut butter (like in a peanut butter and jelly sandwich) because I don’t want to chew through the nyak nyak! 😀

    Reply
    • Vicky says

      March 27, 2016 at 12:52 pm

      Thanks so much! Tahini is the best right?! Haha yes can’t stand that nyak nyak!

      Reply
  2. Sam | Ahead of Thyme says

    March 18, 2016 at 12:52 am

    Yum!! What an amazing idea… cabbage steaks!! It looks so good and healthy! Bookmarking this to make it on the weekend!

    Reply
    • Vicky says

      March 27, 2016 at 12:52 pm

      Thanks! Hope you enjoy the recipe!

      Reply
  3. Dorothy at Shockingly Delicious says

    March 18, 2016 at 1:20 am

    I need to get on the cabbage steaks and cauli steaks. Time’s a wastin’ !

    Reply
    • Vicky says

      March 27, 2016 at 12:52 pm

      It is indeed!

      Reply
  4. Jillian @ Food, Folks and Fun says

    March 18, 2016 at 1:50 am

    5 stars
    These cabbage steaks looks so delicious, I can’t wait to try them!

    Reply
    • Vicky says

      March 27, 2016 at 12:53 pm

      Thanks! Hope you enjoy them!

      Reply
  5. Brian Jones says

    March 18, 2016 at 3:31 am

    What a great idea I do this all the time with cauliflower but not with cabbage because I am ‘slow’ 😉 I bet this would taste wonderful with a balsamic based sauce too!

    Reply
    • sa.fifer says

      March 18, 2016 at 6:15 pm

      I’ve done similar things with cabbage, but not cauliflower. I have to try with cauliflower!

      Reply
    • Vicky says

      March 27, 2016 at 12:53 pm

      Balsamic based sauce sounds like a great idea!

      Reply
  6. Diana says

    March 18, 2016 at 5:35 am

    A cabbage steak? Now that’s new and sounds very interesting! I love tahini sauce!

    Reply
    • Vicky says

      March 27, 2016 at 12:53 pm

      Thanks! Tahini is the best!

      Reply
  7. sa.fifer says

    March 18, 2016 at 6:13 pm

    5 stars
    I’m another who thinks that cabbage is an under-appreciated vegetable. I done grilled cabbage with sauces. This looks wonderful. May I reblog this?

    Reply
    • Vicky says

      March 27, 2016 at 12:54 pm

      Grilled cabbage sounds great too! What do you mean by reblog? As long as you link back to the original post and my blog you can use the photo.

      Reply
  8. Cheyanne @ No Spoon Necessary says

    March 24, 2016 at 5:58 pm

    You are right, cabbage is totally under rated and it’s a shame because it’s so delicious! Loving these “steaks”! Tahini rocks the house, so I can just imagine how good this tastes! Cheers and thanks for sharing the YUM!

    Reply
    • Vicky says

      March 27, 2016 at 1:01 pm

      Thanks! Tahini is the best right?!

      Reply
      • Madelyn Miller says

        May 15, 2016 at 11:13 pm

        I am allergic to soy.
        Does Tahini contain Soy?

        Reply
        • Vicky says

          May 17, 2016 at 10:57 pm

          Tahini does not contain soy – it is just blended sesame seeds so you are fine with this recipe!

          Reply
  9. Megan - The Emotional Baker says

    March 25, 2016 at 8:46 pm

    Cabbage steaks are a great idea! I love this tahini sauce 🙂

    Reply
    • Vicky says

      March 27, 2016 at 12:59 pm

      Thanks!

      Reply
  10. Regina says

    December 2, 2016 at 8:43 pm

    Wow! Delicious! I made the sauce with cashews since I didn’t have coconut milk and it was delicious! I also omitted the EVOO to control fat content since I used cashews- but delicious.

    Reply
    • Vicky says

      January 9, 2017 at 5:28 pm

      Yay! So glad you enjoyed these! Great idea to use cashews!

      Reply
  11. Mrs Smith says

    January 30, 2017 at 7:47 pm

    OMG IMPRESSIVE! I made these for the first time this weekend (only replacing coconut milk with soy because that’s all I had) and I cannot stop talking about them!!! I Loved the crispy edges and the warm buttery center.

    Reply
    • Vicky says

      February 15, 2017 at 6:45 am

      So happy you enjoyed this recipe!! : )))

      Reply
  12. Cambria says

    February 28, 2017 at 10:07 pm

    Is there an alternative to using the mustard in this recipe?

    Reply
    • Vicky says

      March 10, 2017 at 8:32 pm

      If you don’t like mustard you can just omit it from the recipe.

      Reply

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About Avocado Pesto

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