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: 5
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 cabbage and remove any loose outer leaves. Keep the stem end flat so the cabbage sits stable on your cutting board. Cut into ½ inch thick slabs, slicing straight through the core.
- Lay the steaks flat on the prepared baking sheet. Drizzle with olive oil and season with salt.
- Roast for 30 minutes until nicely browned, no flipping needed
- Drizzle with tahini dressing, sprinkle with pomegranate seeds, and finish with fresh herbs such as mint or cilantro.
Notes
- Serves 4-6 depending on wheather served as a main or a side dish.
- See serving suggestions in the post for topping ideas.