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.
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 1/2-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.
*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.