Roasted Cabbage Steaks with Tahini Yogurt

Thick cabbage steaks are brushed with paprika-seasoned oil and roasted until browned at the edges and tender in the center, then finished with a creamy tahini-yogurt sauce brightened with lemon and garlic.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1 large head (about 2 lb/900 g) green cabbage
• 3 tablespoons (45 ml) olive oil
• 1 teaspoon (2 g) paprika
• 1 teaspoon (6 g) kosher salt
• 0.5 teaspoon (1 g) black pepper
• 0.75 cup (170 g) plain greek yogurt
• 3 tablespoons (45 g) tahini
• 2 tablespoons (30 ml) lemon juice
• 1 clove garlic
• 2 tablespoons (30 ml) water

Cooking instructions

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment. Remove any tough outer cabbage leaves, then cut the cabbage crosswise into four 1-inch-thick steaks, keeping the cores attached so the steaks hold together. (about 10 min) — 425°F (220°C)
2. Arrange the cabbage steaks on the baking sheet. Stir together the olive oil, paprika, salt, and pepper, then brush the mixture over both sides of the cabbage. (about 5 min) — 425°F (220°C)
3. Roast for 20 minutes. Carefully turn the steaks and roast for 10 to 15 minutes more, until the edges are deeply browned and a knife slides easily through the thickest part. For safe serving, confirm the cabbage reaches at least 165°F (74°C) in the center with an instant-read thermometer. (about 35 min) — 425°F (220°C)
4. While the cabbage roasts, whisk the yogurt, tahini, lemon juice, grated garlic, and water in a bowl until smooth. Add a little more water if needed for a spoonable sauce. (about 5 min)
5. Transfer the roasted cabbage steaks to a platter and spoon the tahini yogurt over them. Serve hot. (about 2 min)