Go Back

Cumin and tahini roasted red cabbage steaks

These cumin and tahini roasted red cabbage steaks are perfect during Veganuary, served in a bun or with a couscous, rice or bulgur salad. Alternatively, you could serve it as a side dish with grilled meat or part of a roast meal.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium red cabbage
  • ½ cup vegetable stock
  • 2 Tbsp Tahini
  • 2 garlic cloves minced
  • 1 Tbsp red wine vinegar
  • 1 tsp cumin powder
  • 1 tsp dried marjoram or oregano
  • 1 tsp smoked paprika
  • Salt & pepper
  • To serve: Chopped salad onions or sesame seeds or nuts of your choice

Method
 

  1. Preheat the to 200°C. Line a baking sheet with parchment paper.
  2. Slice the cabbage into 2 cm thick steaks. You should get about 4 or 5 steaks.
  3. In a small bowl, mix the vegetable stock, garlic, tahini, vinegar and spices.
  4. Using a silicon brush, coat each cabbage steak generously on both sides.
  5. Place the steaks onto the lined baking sheet.
  6. Bake 20-25 for minutes, until the cabbage steaks are tender and starting to become crispy.
  7. Serve warm with spring onion, or seeds/nuts scattered over them.