# Components:
→ For the Cabbage Steaks
01 - 1 large green cabbage
02 - 3 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - Salt and freshly ground black pepper, to taste
→ For the Tahini Drizzle
07 - 1/3 cup tahini
08 - 2 tablespoons fresh lemon juice
09 - 1 small garlic clove, finely minced
10 - 2-4 tablespoons cold water
11 - Salt, to taste
→ Garnishes
12 - 2 tablespoons chopped fresh parsley
13 - 2 tablespoons toasted sesame seeds
14 - Lemon wedges
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove any tough outer leaves from the cabbage. Slice the cabbage into 1-inch thick rounds to create 4-5 steaks.
03 - Place the cabbage steaks on the baking sheet. Brush both sides with olive oil and sprinkle evenly with cumin, smoked paprika, garlic powder, salt, and pepper.
04 - Roast for 25-30 minutes, flipping halfway through, until the edges are browned and the centers are tender.
05 - In a bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add cold water, 1 tablespoon at a time, whisking until smooth and pourable.
06 - Transfer the roasted cabbage steaks to a platter. Drizzle generously with tahini sauce. Garnish with chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.
