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Blistered Cabbage Steak Recipe

Thick-cut rounds of green cabbage roasted at high heat until the edges blister and caramelize, finished under the broiler and drizzled with a lemon-tahini sauce. Ready in 45 minutes on one sheet pan.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course (vegetarian), Side Dish
Cuisine American
Servings 4 (2 steaks each, 8 to 10 steaks total from one large head)
Calories 180 kcal

Ingredients
  

Cabbage steaks

  • 1 large head green cabbage (tight and heavy)
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Lemon-tahini drizzle

  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 2 to 3 tbsp water
  • Pinch of salt

Optional toppings

  • Parmesan, toasted pine nuts or pecans, fresh parsley, balsamic glaze

Instructions
 

  • Preheat oven to 425 degrees. Place a foil-lined rimmed baking sheet in the oven to preheat.
  • Slice cabbage into 1-inch rounds through the core. Pat both sides completely dry.
  • Mix olive oil with garlic powder, smoked paprika, onion powder, and red pepper flakes. Brush generously on both sides of each steak. Season with salt and pepper.
  • Remove hot baking sheet from oven. Arrange steaks with at least 1 inch of space between them.
  • Roast 20 minutes. Flip carefully with a wide spatula. Roast 10 to 15 more minutes until deeply caramelized and tender.
  • Broil 1 to 2 minutes for charred edges. Watch closely.
  • Whisk tahini, lemon juice, garlic, and water until smooth and pourable. Add water one tablespoon at a time.
  • Plate steaks, drizzle with tahini sauce, and add any optional toppings.

Notes

Keep the core: Never remove the core. It holds the steak together during cooking and becomes tender during roasting.
Dry surface is critical: Pat steaks dry before oiling. Moisture causes steaming, not blistering.
Miso butter variation: Whisk 2 tablespoons white miso paste with 2 tablespoons softened butter and 1 teaspoon sesame oil. Brush over hot steaks instead of tahini. Skip added salt in the base seasoning.
Parmesan crust variation: Press oiled steaks onto piles of seasoned grated Parmesan on parchment. Roast 16 to 19 minutes, flip, roast 10 more minutes.
Storage: Refrigerate up to 4 days. Reheat in a 350-degree oven for 6 to 8 minutes or air fryer at 375 degrees for 3 to 4 minutes.
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