Roasted Cabbage Steaks With Miso Tahini Drizzle Recipe

Ingredients

• 4 tablespoons (60 ml)olive oil
• 4garlic cloves, minced
• 1 teaspoon (5 ml), dividedsalt
• ¼ teaspoon (1.25 ml)black pepper
• 1 large head, cut into 2.5 cm steaksgreen cabbage
• 3 tablespoons (45 ml)tahini
• 1 tablespoon (15 ml)white miso paste
• 2 tablespoons (30 ml)lemon juice
• 1 tablespoon (15 ml)maple syrup
• 3 tablespoons (45 ml)warm water
• 2 tablespoons (30 ml)fresh parsley, minced

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Prepare the tray

   Line a baking sheet with parchment paper.

3. 3

   Mix the oil

   In a small bowl, combine the olive oil, garlic, ½ teaspoon of the salt and the pepper.

4. 4

   Coat the cabbage

   Arrange the cabbage steaks in a single layer on the prepared baking sheet. Brush both sides of each steak with the oil mixture.

5. 5

   Roast the cabbage

   Put the baking sheet in the oven and roast the cabbage for 20–25 minutes.

6. 6

   Turn and finish

   Flip the cabbage steaks and brush them with any oil mixture left in the bowl. Cook for a further 15 minutes.

7. 7

   Whisk the drizzle

   While the cabbage roasts, whisk the tahini, miso, lemon juice, maple syrup, 3 tablespoons (45 ml) warm water and the remaining salt until smooth.

8. 8

   Add the sauce

   Move the cabbage steaks to a serving platter and drizzle over the sauce.

9. 9

   Garnish and serve

   Scatter the parsley over the cabbage and serve.

What are cabbage steaks?

Cabbage steaks are thick crosswise slices of a cabbage head, roasted as substantial, tender pieces rather than chopped into a side dish. This version pairs the sweet, browned flavour of roasted green cabbage with a creamy dressing built from tahini and white miso.

Cabbage is used in many cuisines, and this recipe draws on the savoury character of miso and the nutty richness of tahini for a globally inspired combination. Roasting the slices whole helps them soften while their cut surfaces take on colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 293 calories, 7g protein, 27g carbs, 20g fat.

The cabbage and maple syrup provide most of the carbohydrates, while olive oil and tahini account for much of the fat. Tahini and miso contribute some protein, though this is mainly a vegetable side rather than a protein-centred dish. Pair it with beans or another protein-rich main and a grain to make a more balanced plate.

Cutting and arranging the cabbage

Steak thickness: Cut the cabbage into slices about 2.5 cm thick so they are sturdy enough to turn and serve. Keep the slices as intact as possible when moving them to the tray.

Spacing: Set the steaks in one layer with a little room between them. Crowded pieces are less likely to brown evenly.

Building flavour before roasting

Oil mixture: Stir the olive oil with minced garlic, part of the salt and black pepper, then brush it over both sides of each steak. Brushing distributes the garlic and seasoning across the cabbage rather than leaving it in one spot.

Reserved salt: The rest goes into the drizzle, so the sauce and the roasted cabbage are both seasoned.

Getting the texture right

First roast: The initial 20–25 minutes soften the cabbage and give its surfaces time to colour. The exact point can vary with the thickness of the steaks and the oven.

After turning: Cook for another 15 minutes after flipping. The cabbage should be tender and browned at the edges; handle the slices carefully, as they can become delicate once softened.

Making a smooth miso-tahini drizzle

Mixing: Whisk tahini, white miso, lemon juice, maple syrup, warm water and the remaining salt until smooth. Warm water helps loosen the tahini into a pourable sauce.

Balance: Lemon brings sharpness, maple syrup adds sweetness, and miso contributes savoury depth. Taste the sauce before serving and adjust its consistency with the measured water as you whisk.

Serving the cabbage

Finish: Drizzle the sauce over the cabbage on the platter, then add the minced parsley. Serve while the steaks are warm so their tender centres contrast with the creamy dressing.

Pairing: These steaks work alongside grains, beans or a main dish of your choice. A fresh salad can add a crisp contrast to the soft roasted cabbage.

Recipe notes & tips

• Keep the cabbage slices thick enough to hold together when turned.
• Brush both faces of each steak so the oil mixture is evenly distributed.
• Leave space between the steaks on the baking sheet for more even roasting.
• Whisk the drizzle until smooth before pouring it over the cabbage.
• Transfer the steaks gently after roasting, as softened slices can break apart.

Variations

• Add chilli: Stir a little chilli into the drizzle for gentle heat.
• Use another herb: Swap the parsley garnish for another fresh herb you enjoy.
• Make it tarter: Add a little more lemon juice to the sauce to sharpen its flavour.
• Thin the drizzle: Whisk in a little more warm water if you prefer a looser sauce.
• Serve with grains: Add cooked rice or another grain alongside the steaks for a more substantial meal.

Common mistakes to avoid

• Thin slices: They can soften too quickly and be harder to turn; cut steaks about 2.5 cm thick.
• Crowded tray: The cabbage may not brown as well; arrange the steaks in a single layer.
• Uneven coating: Bare patches can miss the seasoning; brush both sides of every steak.
• Skipping the turn: One side may brown more than the other; flip the steaks after the first roast.
• Lumpy sauce: Tahini and miso may not combine smoothly; whisk them thoroughly with the warm water.

How to store

Store leftover cabbage and drizzle separately in covered containers in the fridge for up to 3 days. Reheat the cabbage in the oven until warmed through, then add the sauce and parsley just before serving.

Frequently asked questions