Roasted Cabbage Steaks with Quinoa & Tahini

Vegan cabbage steaks that are oven roasted and served over quinoa with tahini drizzle. Perfect for an elevated weeknight dinner or date night in!

Happy Thanksgiving Eve, friends! 

How are you preparing for the big day? 

It just hit me this week that this is the first Thanksgiving ever that I will prepare the entire meal by myself. 

At first it seemed a little sad-ish, but then it became super exciting. 

This year looks a little different, but let’s choose to see it as a chance to make the holidays literally whatever we want them to be. 

It’s the perfect opportunity to start and solidify new traditions. 

I’m taking off work today, and planning to spend most of the day tackling all of the Thanksgiving side dishes for tomorrow.

My refrigerator is packed with produce, and I can’t wait to coax everything into a cohesive meal.

I know you’re probably saturated right now with holiday dishes, but I wanted to share something with you today that you can bookmark for all winter long. 

These Roasted Cabbage Steaks with Quinoa & Tahini is the perfect, cozy, plant-based meal for colder weather! 

Fact: cabbage is a highly underrated vegetable. 

Do you overlook it, too? 

I rarely ever toss one into my shopping cart, either virtually or in person.  

But every time I do, I enjoy it so much that I’m flummoxed as to why I don’t seek it out on a regular basis. 

A few weeks back, I had a few head of mini cabbages delivered to me in a bi-monthly produce box.

I watched them in the fridge for a few days, mulling over the question, “But what do you do with cabbage, besides make coleslaw”?” 

Well, we make cabbage steaks, that’s what. 

These cabbage steaks are my new forever favorite way to eat this cruciferous vegetable. 

They’re baked to browned perfection with crispy outer leaves and tender juicy insides.

And since we can’t (well, shouldn’t?) just eat cabbage for dinner, I made it a full meal served with quinoa, toasted nuts, and, of course, tahini drizzle. 

OK, let’s give cabbage some love. 

Here’s what you need to make cabbage steaks:

• green cabbage (I used green but any color will work!) 
• avocado oil 
• garlic
• Himalayan sea salt 
• ground black pepper
• raw walnuts
• lemon
• fresh parsley
• cooked quinoa 
• tahini

That’s it! 

To start, preheat your oven oven and line a baking sheet with an If You Care Parchment Baking Sheet.

These handy baking sheets are lifesavers, guys.

If You Care paper products are totally chlorine-free, so no chlorine or chlorine derivatives are dumped into our lakes, rivers and streams.

They make cooking *so* convenient and easy with your health and the environment in mind. 

Once your set up is complete, rinse the cabbage and remove the first few layer of outer leaves.

I usually get rid of anything that looks browned or wilted. 

Trim the end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board.

Cut the cabbage into ~1” thick “steaks”, being cautious not to cut the cabbage *too* thin or they will fall apart. 

Depending on the size and shape of your cabbage, the steaks may fall slightly apart regardless. 

That’s OK! Roast it up on the sheet pan and it will turn out delicious. 

Drizzle the cabbages with olive oil and use your hands to roughly coat the cabbages, then sprinkle with minced garlic, salt, and pepper.

Bake the cabbage steaks for 26 to 28 minutes, or until the steaks have crispy brown edges and a tender center.

While the cabbage is roasting, prepare the other elements of the dish. 

If you haven’t already cooked your quinoa, do this now.

While the cabbage bakes, line another baking sheet with If You Care Parchment Baking Sheet to toast the walnuts.

Spread the walnuts onto the parchment paper lined baking sheet and add to the oven.

Toast walnuts in the oven when the cabbage has about 5-8 minutes left on the timer, watching them closely for the last 2-3 minutes to prevent burning.

Remove the walnuts and cabbage from the oven to assemble your meal!

Serve the baked cabbage plate on a bed of cooked quinoa, then finish with a squeeze of lemon, toasted walnuts, and tahini drizzle.

Sprinkle on some fresh herbs for something fresh, and a pop of color.

Absolutely delicious. 

Make these Roasted Cabbage Steaks with Quinoa & Tahini as a unique plant-based entrée! 

It’s a wonderful and flavorful recipe to make to use up an entire head of cabbage. 

This complete veg-centric meal is packed with protein from the cooked quinoa, and healthy fats from the walnuts and tahini. 

You’re going to love the mix of textures and flavor profiles. 

The acidity of the lemon and bitterness of the tahini works so well with creamy walnuts and tender cabbage! 

The dish has a wonderful presentation, so it’s perfect to whip up for entertaining guests or a date night in. 

If your tahini is too thick to drizzle, try mixing it up into one of my oil-free tahini dressings for serving. 

Pro tip: I love my cabbage steaks served with a glass of red wine. 

Enjoy! 

If you make these Roasted Cabbage Steaks with Quinoa & Tahini, let me know.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more vegan veggie “steaks”, check out my Jamaican Jerk Cauliflower Steaks, and Baked Eggplant Steaks with Spiced Chickpeas and Tofu Steaks with Apricot Cucumber Mint Compote.

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Come say hi on Instagram and use #floraandvino!

XO Lauren

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