Blistered Cabbage Steaks with Maple Tahini & Pomegranate

Why You’ll Be Obsessed With These Roasted Cabbage Steaks

Prepare yourself to fall in love with cabbage. Yes, I said it. Love. These cabbage steaks are totally swoon-worthy.

• So many different textures. You get crispy edges, that tender center, a creamy tahini sauce drizzled over the top, juicy pomegranate, and crunchy walnuts. 
• Big flavors. Roasting mellows the flavor of cabbage, but bright lemon juice, maple syrup, tahini, and garlic are the perfect way to punch things up.
• Simple but impressive. This is one of those recipes that’s easy enough for a weeknight dinner, but it looks fantastic on a platter as a holiday side dish. (It would be perfect for Thanksgiving!)

What You’ll Need

Despite all the big flavors in this recipe, the ingredient list is fairly short! Scroll down to the recipe card for exact measurements.

• Green cabbage – I like to use green cabbage because it’s a nice contrast to the pomegranate arils, but red cabbage would work too. 
• Olive oil – This is what makes the cabbage crispy instead of just dried out.
• Salt and black pepper – Freshly ground black pepper adds a pop of warmth.
• Tahini – Earthy tahini has an ever-so-slightly bitter flavor that adds lots of depth.
• Maple syrup – Honey or date syrup also work if you prefer them.
• Fresh lemon juice – Be sure to use fresh juice, which has a more lively flavor than bottled.
• Water – You’ll need just enough to make the sauce thin enough to drizzle.
• Garlic – The lemon juice mellows the sharpness of the garlic, leaving you with a nice savory flavor.
• Pomegranate arils – You can often find packages of pomegranate arils at the grocery store if you want to cut down on your prep time.
• Walnuts – Have a nut allergy? Pepitas would be awesome too!
• Fresh parsley – For fresh color and flavor.

How to Make Blistered Cabbage Steaks

Even though this recipe looks impressive, it requires very little effort to put it all together!

• Prepare the cabbage. Preheat the oven to 450°F and line a large sheet pan with parchment paper. Cut the cabbage into steaks, slicing through the core.
• Season. Arrange the cabbage steaks in a single layer on the baking sheet. Brush the tops with olive oil, then season with salt and black pepper.

• Roast. Bake for 35 minutes, or until the centers are fork-tender and the edges are deeply browned and blistered.
• Make the maple tahini sauce. While the cabbage roasts, whisk together the tahini, maple syrup, lemon juice, garlic, and water until smooth. Add more water if you need to thin the sauce a little more.
• Assemble. Transfer the cabbage steaks to a serving platter and drizzle with the maple tahini. Finish with pomegranate arils, walnuts, and fresh parsley, then serve.

Tips for Perfect Cabbage Steaks

Whether you’re making this recipe or another one, these tips will help you get perfect cabbage steaks.

• Keep the core intact. Usually the first thing you do when preparing cabbage is cut it in half and remove the core, but when you make cabbage steaks, you want the core intact. It helps hold the steaks together.
• Cut evenly thick steaks. Each steak should be about 1-inch thick. If you have some thicker and some thinner, they won’t cook at the same rate.
• Give them space. Crowding vegetables on a sheet pan traps steam, and that means the edges won’t get crisp.
• Broil for extra char. If your cabbage is tender but not quite as browned as you’d like, a few minutes under the broiler will help create that nice char.

Variation Ideas

Feel free to put your own spin on this recipe, or use one of these ideas for inspiration.

• Make it with pistachios. Chopped pistachios add crunch and a fun green contrast to the ruby pomegranate.
• Change up the herbs. Fresh mint or cilantro both pair well with the flavors in this recipe.
• Add some heat. Whisk red pepper flakes into the sauce.
• Try another veggie. The sauce and garnishes also work well for finishing roasted cauliflower and Brussels sprouts.