# What You'll Need:
→ For the Cabbage Steaks
01 - 1 large green cabbage, sliced into 1-inch thick rounds
02 - 3 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - Salt and freshly ground black pepper, to taste
→ For the Tahini Drizzle
07 - 1/3 cup tahini
08 - 2 tbsp freshly squeezed lemon juice
09 - 1 small garlic clove, finely minced
10 - 2-4 tbsp cold water, to thin
11 - Salt, to taste
→ Garnishes
12 - 2 tbsp chopped fresh parsley
13 - 2 tbsp toasted sesame seeds
14 - Lemon wedges
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove any tough outer leaves from the cabbage. Slice the cabbage crosswise into 1-inch thick rounds to create 4-5 steaks.
03 - Place the cabbage steaks on the prepared baking sheet. Brush both sides generously with olive oil. Sprinkle evenly with cumin, smoked paprika, garlic powder, salt, and black pepper.
04 - Roast for 25-30 minutes, flipping the steaks halfway through cooking, until edges are golden brown and centers are fork-tender.
05 - While cabbage roasts, whisk together tahini, lemon juice, minced garlic, and a pinch of salt in a bowl. Gradually add cold water 1 tablespoon at a time, whisking continuously until sauce is smooth and pourable.
06 - Transfer roasted cabbage steaks to a serving platter. Drizzle generously with tahini sauce. Garnish with chopped parsley, toasted sesame seeds, and fresh lemon wedges. Serve immediately while warm.
