These Roasted Cabbage Steaks are a game-changer for plant-based meals. Super easy to make and incredibly tasty, you can enjoy them on their own or pair them with other dishes to create a satisfying meal.
What’s great about this recipe is that it uses simple ingredients you likely already have in your kitchen. Instead of oil, I’ve opted for creamy tahini paste, which adds a rich, nutty flavor that complements the spices perfectly. Feel free to customize with your favorite seasonings to make it your own.
Not only is this recipe delicious, but it’s also healthy and oil-free, making it a perfect addition to your plant-based diet. Give it a try and let me know in the comments how it turns out for you. Enjoy!
Equipment
- oven
Ingredients
- 1 Cabbage head
- 30 g tahini paste
- 30 g lemon juice
Spices
- 1 tsp salt
- 1 tsp granulated garlic
- 1 tsp onion powder
- ⅓ tsp black pepper
- ⅓ tsp red paprika
Instructions
- Cut the cabbage into 1 inch thick discs.
- Make the sauce by combining the rest of the ingredients, and mix well. You can add some water to thin the sauce.
- Brush the cabbage discs with the sauce to coat them thoroughly. Flip the cabbage and repeat the same thing.
- Bake the cabbage steaks at 400F/200C for about 30 min or until golden brown.
Nutrition
Calories: 108kcalCarbohydrates: 16gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 626mgPotassium: 448mgFiber: 6gSugar: 8gVitamin A: 311IUVitamin C: 86mgCalcium: 106mgIron: 2mg