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!
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.
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
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!
Cabbage always makes me think of Russian cooking and my favorite Russian recipes:
If you love cabbage recipes be sure to check out my:
- Napa Cabbage Almond Gluten Free Chicken Salad
- 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
-
Preheat oven to 400 degrees F.
-
Rub garlic on both sides of the cabbage steaks, and brush with olive oil. Season with salt and pepper to taste.
-
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.
-
In a blender combine tahini, mustard, lime juice, coconut milk and olive oil. Blend until smooth.
-
Serve cabbage steaks drizzled with sauce and sprinkled with sesame seeds and diced chili pepper (optional).
Christine | Vermilion Roots says
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! 😀
Vicky says
Thanks so much! Tahini is the best right?! Haha yes can’t stand that nyak nyak!
Sam | Ahead of Thyme says
Yum!! What an amazing idea… cabbage steaks!! It looks so good and healthy! Bookmarking this to make it on the weekend!
Vicky says
Thanks! Hope you enjoy the recipe!
Dorothy at Shockingly Delicious says
I need to get on the cabbage steaks and cauli steaks. Time’s a wastin’ !
Vicky says
It is indeed!
Jillian @ Food, Folks and Fun says
These cabbage steaks looks so delicious, I can’t wait to try them!
Vicky says
Thanks! Hope you enjoy them!
Brian Jones says
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!
sa.fifer says
I’ve done similar things with cabbage, but not cauliflower. I have to try with cauliflower!
Vicky says
Balsamic based sauce sounds like a great idea!
Diana says
A cabbage steak? Now that’s new and sounds very interesting! I love tahini sauce!
Vicky says
Thanks! Tahini is the best!
sa.fifer says
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?
Vicky says
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.
Cheyanne @ No Spoon Necessary says
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!
Vicky says
Thanks! Tahini is the best right?!
Madelyn Miller says
I am allergic to soy.
Does Tahini contain Soy?
Vicky says
Tahini does not contain soy – it is just blended sesame seeds so you are fine with this recipe!
Megan - The Emotional Baker says
Cabbage steaks are a great idea! I love this tahini sauce 🙂
Vicky says
Thanks!
Regina says
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.
Vicky says
Yay! So glad you enjoyed these! Great idea to use cashews!
Mrs Smith says
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.
Vicky says
So happy you enjoyed this recipe!! : )))
Cambria says
Is there an alternative to using the mustard in this recipe?
Vicky says
If you don’t like mustard you can just omit it from the recipe.