Roasted Red Cabbage Steaks with Red Pepper Tahini Sauce

Happy New Year!

Here’s a fabulous way to start the year right with a dish that’s not only beautiful, it’s so simple that you can throw this into the oven any day of the week.

I’ve actually been making some version of this almost weekly for several months. During the summer, mashed potatoes and corn on the cob made great partners with the cabbage, but this time of year I’m plating with Roasted Butternut Squash and Onions or simple steamed greens, plus (of course!) mashed potatoes, which just makes everything that much better.

I’ve served this as a colorful course at brunch, too, along with Tofu Power Scramble and Panini-Pressed Potatoes. It goes well with almost anything savory.

Try these Roasted Red Cabbage Steaks by themselves OR with a drizzle of this flavorful Red Pepper Tahini Sauce. Either way, they’re just so good!


Red Cabbage Steaks

1 head red cabbage
2 tablespoons balsamic vinegar (or flavored balsamic)
kosher salt and coarsely ground black pepper, to taste
2 tablespoons yellow mustard
1 tablespoon date syrup

Optional Finishes:

Red Pepper Tahini Sauce (recipe below) *
1/4 cup chopped fresh cilantro


Preheat oven to 400 degrees.

Remove the tough outer leaves of the cabbage and discard. With head of cabbage standing upright on a cutting board, carefully slice “steaks” evenly from top to bottom, about 3/4-inch each. (You’ll probably end up with around 6 to 8 of them.)

Place cabbage steaks on a nonstick roasting pan (Scanpan is my favorite) or baking sheet. Brush evenly with balsamic vinegar. Sprinkle with salt and pepper.

Roast cabbage steaks uncovered for 45 to 50 minutes, or until nice and tender.

While the cabbage is roasting, in a small bowl, mix together yellow mustard and date syrup. Set aside.

Prepare the Red Pepper Tahini Sauce (see below) and set aside.

When the cabbage steaks are tender, remove from oven. Brush top of cabbage with the sweet mustard sauce mixture. Drizzle with Red Pepper Tahini Sauce (if using), and sprinkle with fresh cilantro.

Serve warm.


1 medium red bell pepper, roughly chopped
1 clove garlic, minced
3/4 cup tahini
1/2 cup water
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper


Heat a large nonstick skillet over high heat. Add bell pepper, and sauté just until tender. Add chopped garlic and continue sautéing for just another moment or two, until you can smell the garlic. Remove from heat.

In a food processor, blend red pepper and garlic with tahini, water, lemon juice, salt and pepper. Process until smooth.

* Recipe adapted from The Institute of Lifestyle Medicine’s “Red Tahini Spread”.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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