There’s something wonderfully unexpected about turning a humble head of red cabbage into the star of the plate. Roasted until tender and caramelized at the edges, these red cabbage steaks are hearty and colorful. Drizzled with a creamy tahini sauce and finished with jewel-like pomegranate seeds, crunchy salted peanuts, and a scatter of fresh parsley, this dish balances earthy, sweet, salty, and fresh in every single bite. It’s perfect as a striking main course or as a centerpiece on a festive vegan table.
Ingredients:
- 1 head of red cabbage
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Salt (to taste)
- ¾ cup tahini
- ½ cup water
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- Pomegranate seeds (for garnish)
- Salted peanuts (for garnish)
- Chopped fresh parsley (for garnish)
Instructions:
- Prepare the cabbage steaks: Preheat the oven to 200 °C (400 °F). Remove the outer leaves from the red cabbage and slice it into steaks about 2 cm thick. Place the steaks on a baking sheet and brush them with balsamic vinegar, olive oil and maple syrup, then season with salt on both sides.
- Roast: Roast the cabbage steaks in the preheated oven for 45 to 50 minutes, until tender and lightly caramelized. Turn them once halfway through to ensure even roasting.
- Make the tahini sauce: In a bowl, whisk together the tahini, water, lemon juice, minced garlic, salt, and pepper until smooth and creamy. Add a little more water if needed to reach a pourable, silky consistency.
- Assemble: Arrange the roasted cabbage steaks on plates and generously drizzle with the tahini sauce. Scatter over the pomegranate seeds and salted peanuts.
- Garnish and serve: Finish with a sprinkle of chopped fresh parsley and serve immediately while warm. Enjoy!