Cabbage Steaks with Tahini Dill Dressing

Overhead View of Cabbage Steaks Topped with Dressing and Herbs on a Baking Sheet

5 from 1 vote

Cabbage Steaks with Tahini Dill Dressing

These cabbage steaks are a show-stopping side dish that everyone will love! Made with slabs of hearty cabbage roasted with garlic and olive oil, then served with a drizzle of tahini-dill dressing, they're easy to make and hard to resist.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Servings:

Calories: 119kcal

Author: Alissa Saenz

Ingredients

For the Cabbage Steaks

2 tablespoons olive oil
2 garlic cloves, minced
1 large cabbage head
½ teaspoon salt, or to taste
½ teaspoon pepper, or to taste

For the Tahini Dill Dressing

¼ cup tahini
¼ cup chopped fresh dill
2 tablespoons lemon juice
2 tablespoons water, plus more as needed
½ teaspoon salt

For Serving

Fresh chopped chives

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Stir the olive oil and garlic together in a small bowl.
Use a chef's knife to trim the stem from your cabbage. This will create a flat surface at the base.
Set your head of cabbage upright on the base, then slice it into ½-inch thick slabs, the slices running perpendicular the cut you made at the base.
Lightly brush or drizzle both sides of each of your cabbage slabs with the olive oil mixture, then arrange them on a couple of baking sheets.
Sprinkle the cabbage with salt and pepper.
Bake the cabbage for 25 to 35 minutes*, until the steaks are tender and browning around the edges.
While the cabbage steaks bake, whisk all ingredients for the dressing together in a small bowl, thinning it with as much water as you need to reach your desired consistency.
When the cabbage steaks come out of the oven, use a spatula to transfer them to plates.
Drizzle the steaks with the tahini dressing and sprinkle with chives. Serve.

Notes

*Smaller steaks, including end pieces of your cabbage, will cook faster. Start checking on your cabbage steaks after about 25 minutes, and remove the ones that are done first. I like to separate my cabbage steaks by size on a couple of baking sheets to make this easy. If you put them all on one baking sheet, use a spatula and be careful when removing them.

Nutrition