Roasted or Grilled Cabbage Steaks
Ingredients
- 1 head green or red cabbage, sliced into 1/2' to 3/4" steaks
- Olive oil
- salt and pepper
Tahini Lemon Sauce
- 1/2 cup tahini
- 1/2 lemon, juiced
- 1 clove garlic, minced
- 1/2 cup water or more if necessary
Instructions
How to cut cabbage steaks
- Remove any dark, loose leaves. Cut off the bottom (root) end of the cabbage head.
- Place newly flattened end onto the cutting board, so it’s stable. Cut the cabbage head from top to bottom, making thick slices.
To Roast
- Preheat oven to 375 degrees F.
- Place cabbage steaks on pan lightly brushed with oil or lined with parchment paper for a low calorie option. Alternatively you can brush both sides of the steaks with oil, salt and pepper and place directly on pan.
- Roast in oven about 15-20 minutes until crisp tender. Rotate the pan 180 degrees halfway through the baking time or place them under the broiler for a minute or two to brown. Don’t overcook or they will be soggy.
- Remove from oven and pour tahini lemon sauce over steaks.
To Grill
- Turn grill on to medium or medium-high heat (around 400 to 425 degrees F). Lightly brush the grill with oil.
- Prepare the cabbage just as with the oven method. Place each cabbage steak directly onto the grill.
- Cook for about 5 minutes on each side until they’re crispy on the outside and tender on the inside.
- Remove from grill and pour sauce over steaks.
Lemon Tahini Sauce*
- Place tahini, lemon juice and garlic in blender or food processor. Turn on and blend. Gradually add water as needed to reach the consistency you desire. Blend until smooth and serve.
Notes
*The sauce is a wonderful sauce or dip for any type of vegetable. You can thin it a bit more to use as a salad dressing.
If your cabbage tastes bitter (because of the organic compounds in cabbage that contain sulfur) add more salt, lemon or a little maple syrup or honey. Or serve it alongside some sweet ingredients like garlic, yellow onions or bell peppers.
From Kate's Garden Kitchen and Well Plated