Roasted Cabbage Steaks With Miso Tahini Drizzle Recipe

Cabbage isn't limited to just salads, stir fries, and coleslaws, and this roasted cabbage steak recipe proves it. In this roasted cabbage steaks recipe, the hearty vegetable gets sliced into 1-inch-thick rounds and coated with garlic-infused oil before roasting. The high heat brings out the natural sweetness of the cabbage and caramelizes the tops and sides, giving way to a soft and buttery center. But we didn't stop there. To top it all off, we've opted for a sweet and salty miso tahini drizzle that is thick and creamy; the sauce adds a mouthwatering nutty finish to round out the flavors of the dish.

It's satisfying to find new and inventive ways to use up vegetables, and these cabbage steaks are always a hit. Another perk is that these cabbage steaks have a certain elegant flair (largely thanks to their caramelized appearance and that lovely tahini drizzle), but they're ultimately simple enough to whip up for a weeknight dinner. This is a relatively easy recipe to whip up with the oven doing most of the work — but your dinner party guests certainly don't have to know it.

To make this recipe, start by selecting a large cabbage. You should be able to get four slices, which is ideal for this recipe. Even though there are several types of cabbage, green cabbage is the best variety for this recipe. While you're in the produce aisle, pick up some garlic, lemon, and fresh parsley. Curly parsley will mince the finest, but flat leaf will also work. Grab white miso paste and tahini, which are the two key ingredients for the drizzle. You'll also need olive oil, salt, pepper, and maple syrup.

Preheat the oven to 425 F.

Line a baking sheet with parchment paper.

In a small bowl, combine the olive oil, garlic, ½ teaspoon of the salt, and pepper.

Place the cabbage steaks on the prepared baking sheet in a single layer and brush the oil mixture over both sides of each steak.

Transfer the cabbage steaks to the oven and roast for 20-25 minutes.

Flip the cabbage steaks and brush on any leftover oil mixture, and cook for 15 more minutes.

While the cabbage roasts, whisk together the tahini, miso, lemon juice, maple syrup, 3 tablespoons warm water, and remaining salt until smooth.

Transfer the cabbage steaks to a serving platter and drizzle on sauce.

Garnish with parsley and serve.

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Let's talk breaking down a head of cabbage. Start by removing and discarding the outer layer of leaves of the green cabbage. If the cabbage is wet from rinsing, pat it dry with a tea towel so that the olive oil and seasonings stick to it; that excess water will create steam once they're in the oven, which will prevent browning. When cutting the cabbage, position the core at the bottom of your cutting board, and slice through it so each steak holds together. Choose a sheet pan that is large enough to accommodate the steaks without touching, and use a rimmed baking sheet to make sure the oil stays in the pan.

Take your time when flipping the cabbage halfway through cooking time. You'll need a wide spatula, and you will need to guide it with your other hand as the steaks are fairly fragile at this point. As for the sauce, it will thicken as it sits, so if you make it ahead of time, you'll need to add a tablespoon or more of water to make it pourable.

The tahini drizzle in this recipe is so simple yet so delicious, and you're going to want to find ways to use it in other dishes. It is a delicious addition to any type of roasted vegetables. Try it with roasted broccoli, cauliflower, carrots, or asparagus. Use it as a dipping sauce for raw vegetables like carrots, bell peppers, and cucumbers. Drizzle it over a grain bowl with quinoa, roasted sweet potatoes, seared tofu, chickpeas, and avocado. For an Asian flair, make a batch of soba noodles with stir-fry veggies and toss them with the sauce.

The sauce is also delicious over any type of protein. It's especially tasty with grilled salmon or oven-baked chicken. Try it on flank steak or steamed shrimp as well. Vegan proteins like baked tempeh or air-fried cubed tofu would pair well too. The sauce can be used as a sandwich or pita spread, or even as a salad dressing. Try it with chopped romaine, cherry tomatoes, and chickpeas for a hearty plant-based lunch.

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