Roasted Cabbage Steaks with Chipotle Tahini and Caraway
THESE ROASTED CABBAGE STEAKS MAKE THE BEST PLANT-BASED PLATFORM FOR ANY OF YOUR FAVORITE FIXING! HERE, THEY’RE PAIRED WITH TAHINI DRESSING AND CARAWAY.
Ingredients
- One small head cabbage, any color
- spray of oil
- tahini dressing (on the blog)
- smoky chickpeas (on the blog)
- chili flakes
- fresh parsley (optional)
- squeeze of lemon
- pinch of caraway seeds
Instructions
Prepare and Roast Cabbage
- Start with your preferred size of cabbage and slice into steaks (please see notes below).
- Line a baking tray with parchment paper, spray both sides of the cabbage with a bit of oil, salt and pepper, and roast at 400 degrees for about 20-30 minutes.
- Check on them so they don't burn. The shape of your cabbage, size, and firmness designate how long they will cook. Flip them hallway through so they cook evenly.
Assemble the Cabbage Steaks with Chipotle Tahini and other fixins.
- Top your desired amount of cabbage steaks with the chickpeas and tahini dressing.
- Sprinkle with chili flakes, parsley (if using), lemon and caraway.
Notes
Notes on the cabbage:
- You can certainly make cabbage steaks out of any cabbage, not just mini ones.
- The trick is to keep as much of the stem intact since that's what keeps the layers together. Therefore, the internal slices of the head of cabbage will work the best because they contain most of the stem.
- For presentation and for the steaks keeping their shape, reserve the outer slices (which have no stems) for another meal.
- However, if you don't mind them falling apart (for my personal meal, I don't actually mind), certainly include the outer slices like I did here.
- Tight heads of cabbage work best. I got one that had a bunch of pockets in the middle, which still worked, but they didn't hold together as well as they could have.