Description
Crispy charred edges, tender middles, maple tahini sauce, and juicy pomegranate arils make these cabbage steaks a crowd-pleasing side dish!
Ingredients
Scale
- 1 large head green cabbage, cut into 1-inch thick steaks
- 3 tablespoons olive oil, for brushing
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon fresh lemon juice
- 3 tablespoons water, to thin the sauce
- 1 garlic clove, minced
- 1/2 cup pomegranate arils
- 1/4 cup chopped walnuts
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 450°F and line a large sheet pan with parchment paper. Cut 1 large head green cabbage, cut into 1-inch thick steaks in half through the core keeping the core intact so each piece holds together.
- Arrange cabbage in a single layer on the sheet pan. Brush the top side of each cabbage steak with olive oil and season with salt and black pepper.
- Roast for 35 minutes until the edges are deeply charred and blistered and the centers are fork-tender. (for extra char you can put it under the broiler for another 2-3 mintues)
- While the cabbage roasts, whisk together tahini, maple syrup, fresh lemon juice, garlic and water in a small bowl until smooth and pourable. Add more water as needed to thin.
- Transfer the cabbage steaks to a platter when finished roasting. Drizzle generously with the maple tahini sauce, then top with pomegranate arils, chopped walnuts, and parsley. Serve
