Roasted Cabbage Steaks with Tahini Peanut Marinade

Name: Roasted Cabbage Steaks with Tahini Peanut Marinade
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 head green cabbage; 1/2 cup olive oil; 1/4 cup nutritional yeast; 3 cloves garlic, minced; 1/4 cup tahini; 2 tbsp peanut butter; 1/4 cup peanuts, chopped; balsamic glaze, for drizzling; 2 tbsp fresh parsley, chopped, for garnish; flaky sea salt, for garnish

Roasted cabbage steaks are thick-cut slices of head cabbage roasted until caramelized and tender, then brushed with a savory tahini-peanut marinade and finished with crunchy peanuts and balsamic glaze. This creative vegetarian dish transforms a simple ingredient into a hearty, restaurant-quality main.

🌍American 🏷️Cabbage steaks 🏷️Roasted cabbage 🏷️Cabbage 🏷️Vegetarian Vegan

🏷️

🏷️Tahini

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TikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 head green cabbage
1/2 cup olive oil
1/4 cup nutritional yeast
3 cloves garlic, minced
1/4 cup tahini
2 tbsp peanut butter
1/4 cup peanuts, chopped
balsamic glaze, for drizzling
2 tbsp fresh parsley, chopped, for garnishoptional
flaky sea salt, for garnishoptional

10 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Slice the head of cabbage into 1-inch thick round 'steaks'.
3
Arrange the cabbage steaks in a single layer on a parchment-lined baking sheet.
4
In a jar or small bowl, combine the olive oil, nutritional yeast, minced garlic, tahini, and peanut butter. Whisk or shake until a smooth marinade forms.
5
Brush the marinade generously over the tops of the cabbage steaks.
6
Sprinkle the chopped peanuts over the marinated cabbage, then drizzle with balsamic glaze.
7
Bake for 25-30 minutes, or until the cabbage is tender and the edges are browned and crispy.
8
Remove from the oven and garnish with fresh chopped parsley and a sprinkle of flaky sea salt before serving.

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Tips & Notes

Pro tips

Cut cabbage steaks at least 1 inch thick and keep the core intact so slices hold together during roasting; thinner cuts may fall apart.
Roast cut-side down first to develop a caramelized crust, then flip to ensure both sides brown evenly and edges crisp up.
Whisk the tahini-peanut marinade until smooth before brushing; if too thick, thin with a little water or extra olive oil.
Don't skip the final balsamic glaze drizzle—the acidity cuts through the richness and adds depth of flavor.

Substitutions

Tahini → sesame paste or sunflower seed butter (1:1 ratio, similar nutty flavor)
Peanut butter → almond butter (milder, less intense peanut flavor)
Balsamic glaze → aged balsamic vinegar reduction or soy sauce (savory alternative)
Nutritional yeast → omit or replace with grated Parmesan (for non-vegan option)

Storage & make-ahead

Store cooled roasted cabbage steaks in an airtight container for up to 3 days; reheat at 350°F for 10-12 minutes or serve cold.

Common Questions

How do you cut cabbage into steaks?

Place the cabbage upright on a cutting board and slice vertically into 1-1.5 inch thick steaks, keeping the core intact to hold each steak together.

Can you make this recipe vegan?

Yes. Use vegan peanut butter (most are already plant-based) and replace nutritional yeast if desired, or omit it. The tahini and olive oil base are naturally vegan.