I know, we’re all trying to figure out new ways to eat our veggies, but sometimes simple roasting is the answer. Enter the cabbage steak: thick slices of cabbage roasted until the edges turn caramelized and crispy, while the center stays soft and sweet. A sprinkle of olive oil, salt, and maybe a little smoked paprika — and suddenly it’s not just a side dish, it’s the star of the table.

Pair it with a dollop of tahini, yogurt sauce, or let it shine on its own. It’s one of those dishes that makes you wonder how something so plain can taste this good.

Ingredients

1 medium head of cabbage
3–4 tbsp olive oil
1–2 tbsp vinegar (apple cider or wine vinegar works best)
Salt and smoked paprika, to taste
A pinch of dry adjika for garnish

For the Sauce

2 tbsp tahini
Juice of ½ lemon
1 tsp honey
1 small garlic clove, minced
1 tsp grated fresh ginger
2–3 tbsp water (to thin the sauce)

Instructions

Prepare the cabbage steaks
- Slice the cabbage into thick “steaks,” about 2–3 cm each.
- Heat a large skillet with a drizzle of olive oil.
- Sear the cabbage slices on both sides until lightly charred and golden. This step gives the dish its smoky depth.
Season and roast
- Place the seared cabbage steaks on a baking sheet.
- Drizzle with more olive oil, sprinkle with salt and smoked paprika.
- Splash with a little vinegar for brightness.
- Roast in the oven at 200°C / 400°F for about 20–25 minutes, until the centers are soft and tender while the edges stay crisp.
Make the sauce
- In a small bowl, whisk together tahini, lemon juice, honey, garlic, and ginger.
- Add a little water, one spoon at a time, until you reach a creamy but pourable consistency.
Assemble and serve
- Drizzle the warm cabbage steaks generously with the tahini sauce.
- Sprinkle dry adjika on top for a final spicy kick.
- Serve hot — either as a stunning side dish or the star of the table.