Cabbage Steaks with Tahini–Maple–Garlic Sauce

Written by: Cooks of Heraclea

Time: 45 minutes

Ingredients: 15

Cabbage is at its best when you roast it hard. We slice a whole head into thick steaks, brush both sides with our olive oil whisked with cumin, paprika, za’atar, and a little maple, and send them into a hot oven until the edges char and crisp while the centers turn silky. Then comes the sauce — tahini and maple loosened with lemon and our garlic-infused oil, poured on while everything is still warm. Parsley, pul biber, one more drizzle. Serve it as a side, or make it the whole dinner.

Ingredients:

For the Roasted Cabbage

1 large green cabbage
¼ cup (60 ml) Heraclea extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
½ tablespoon za’atar
1 tablespoon maple syrup
1 garlic clove, microplaned or very finely minced
1 teaspoon salt
½ teaspoon freshly ground black pepper

For the Tahini–Maple Sauce

¼ cup (60 g) tahini
2 tablespoons (30 ml) Heraclea Garlic Infused Olive Oil
1 tablespoon (15 ml) maple syrup
Juice of ½ lemon (about 1 tablespoon / 15 ml)
1 garlic clove, microplaned or finely minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons (30 ml) cold water, plus more as needed

For Garnish

Fresh parsley, roughly chopped
Pul biber (Aleppo pepper)
Za’atar
A light drizzle of Heraclea Garlic Infused Olive Oil

Steps:

Preheat the Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Make the Spiced Olive Oil: In a small bowl, whisk together the Heraclea extra virgin olive oil, cumin, paprika, za’atar, maple syrup, garlic, salt, and black pepper until well combined and fragrant.
Slice the Cabbage: Remove any tough outer leaves from the cabbage. Using a sharp knife, slice it into 1-inch-thick (2.5 cm) rounds, creating about 4 to 5 cabbage steaks.
Season the Cabbage: Arrange the cabbage steaks on the prepared baking sheet. Using a pastry brush, generously coat both sides with the spiced olive oil mixture, making sure the edges are well seasoned.
Roast the Cabbage: Roast for about 30 minutes, carefully flipping the cabbage halfway through cooking. The cabbage is ready when the edges are deeply golden and lightly crisp, while the centers remain tender and silky.
Prepare the Tahini Sauce: While the cabbage roasts, whisk together the tahini, Heraclea garlic-infused olive oil, maple syrup, lemon juice, garlic, salt, and pepper in a small bowl. Add the cold water gradually, one tablespoon at a time, whisking until the sauce becomes smooth, creamy, and pourable.
Assemble and Serve: Transfer the warm roasted cabbage steaks to a serving platter. Drizzle generously with the tahini–maple sauce.
Garnish: Finish with fresh parsley, za’atar, pul biber, and a final drizzle of Heraclea garlic-infused olive oil before serving.