Blistered Cabbage Steaks with Tahini Sauce

Why bother with these grilled cabbage steaks?

Prepare yourself to fall in love with cabbage. I said yes. Love. These Cabbage Steaks are totally worth a bite.

• So many different textures. You get crisp edges, that soft center, a creamy tahini sauce drizzled on top, juicy pomegranate and crunchy walnuts.
• Great taste. Roasting mellows out the flavor of the cabbage, but bright lime juice, maple syrup, tahini, and garlic are the perfect way to kick things up a notch.
• Simple but amazing. This is one of those recipes that is perfect for a weeknight dinner, but looks fantastic on a plate as a holiday side dish. (Would be great for Thanksgiving!)

What you need

Despite all the great flavor in this recipe, the ingredient list is very short! Scroll down to the recipe card for exact measurements.

• Green cabbage – I like to use green cabbage because it’s a nice contrast to the romaine arils, but red cabbage works just as well.
• olive oil – This is what makes cabbage crisp rather than just drying it.
• Salt and black pepper – Freshly ground black pepper adds a lot of heat.
• Tahini – Earthy tahini has a slightly bitter taste that adds a lot of depth.
• Maple syrup – If you like honey or date syrup, they will work too.
• Fresh lemon juice – Be sure to use fresh juice, which has a more vibrant flavor than canned.
• Water – You only need enough to make the sauce thin enough to drizzle.
• White garlic – The lemon juice softens the garlic’s pungency, giving it a tangy flavor.
• Roman arils – You can often find pomegranate aril packages at the grocery store if you want to cut down on your prep time.
• Walnuts – Do you have a nut allergy? Pepitas would be great!
• Fresh parsley – For a new color and taste.

How to make corned beef steak

Although this recipe looks amazing, it takes very little effort to put it all together!

• Prepare the cabbage. Preheat oven to 450°F and line a large sheet pan with parchment paper. Cut the cabbage into steaks, cut the core.
• Season. Arrange the cabbage steaks in a single layer on the baking sheet. Brush the edges with olive oil, then season with salt and black pepper.

• Fry. Bake for 35 minutes, or until the centers are fork-tender and the edges are deep brown and bubbly.
• Make the maple tahini soup. While the cabbage is roasting, whisk the tahini, maple syrup, lemon juice, garlic and water until smooth. Add more water if you want to dilute the sauce slightly.
• Collect. Transfer the veal steak to a serving plate and drizzle with the maple tahini. Garnish with romaine arils, walnuts and fresh parsley and serve.

Tips for the perfect cabbage steak

Whether you’re making this recipe or another, these tips will help you achieve the perfect veal steak.

• Keep the original intact. Usually, the first thing you do when preparing cabbage is to cut it in half and remove the core, but when you make a cabbage steak, you want the core intact. It helps hold the steaks together.
• Cut steaks of the same thickness. Each steak should be about 1 inch thick. If you have some thick and some thin, they won’t cook at the same rate.
• Give them space. Steaming vegetables on a sheet pan traps steam, and that means the edges don’t look crisp.
• For more charles. If your cabbage is tender but not as brown as you’d like, a few minutes under the grill will help create that nice char.

Variable thoughts

Feel free to put your own spin on this recipe or use one of these ideas for inspiration.

• Make it with pistachios. Chopped pistachios add crunch and a delightful green contrast to the ruby ​​pomegranate.
• Change the plants. Fresh mint or cilantro both pair well with the flavors in this recipe.
• Add a little heat. Stir the red pepper into the soup.
• Try another vegetable. The sauce and garnishes work well to complement the roasted cauliflower and Brussels sprouts.