Roasted Cabbage Steaks
Thick slabs of green cabbage roasted at high heat until caramelized and crispy, then drizzled with tahini dressing and topped with pomegranate seeds. Simple, stunning, and naturally vegan and gluten free.
Servings: 4 people
Ingredients
- 1 whole green cabbage
- olive oil
- salt
- ½ lemon optional
- fresh herbs (cilantro or mint) optional
Instructions
- Preheat oven to 425˚F and line a baking sheet with parchment paper.
- Trim the stem of the cabbage and remove any loose outer leaves. Place it stem side down so it sits stable on the cutting board. Slice into ½ inch thick steaks, cutting straight through the core. Try to keep them about the same size so they can cook evenly.
- Lay the steaks flat on the prepared baking sheet in a single layer. Drizzle with olive oil and season with salt.
- Roast for 30 minutes or until nicely browned, no flipping needed.
- Squeeze a little fresh lemon over the top, if you like. Drizzle with tahini dressing, sprinkle with pomegranate seeds, and finish with fresh herbs such as mint or cilantro.
Notes
- Serves 4-6, depending on whether served as a main or a side dish.
- See serving suggestions in the post for other topping ideas.