Tahini Cabbage Steaks
Ever wonder what you can do with an entire head of cabbage? How about these delicious tahini cabbage steaks, roasted with herbs and crushed peanuts?
Welcome back to the Scrappy Cooking series! If you’ve ever bought a whole cabbage to only use a small amount for a specific meal – THIS RECIPE IS FOR YOU. Use the rest of the cabbage to make vegan tahini cabbage steaks… And thank me later.
I know, I know… Someone will be up in arms about me calling these “steaks”. But let’s focus on what really matters! Once you make these tahini cabbage steaks, you’ll never have trouble using leftover cabbage. The tahini marinade creates a beautiful, earthy flavor that goes perfectly with the texture of cabbage. Add some fresh herbs and crushed peanuts on top, and you’re in heaven.
Why You’ll Love This Recipe
- This recipe promotes low-waste cooking! Instead of allowing an entire head of cabbage rot in the fridge because you can’t decide what to do with it, this recipe transforms cabbage into “steaks”!
- It’s very budget-friendly, featuring cheap and accessible ingredients.
- The cooking process is so easy, a child could make this! Although you should probably handle the cutting if you’re cooking this with your kids.
- Most of the cooking time is hand-off. Once those tahini cabbage steaks are slices and brushed, you can put your feet up and wait for them to roast.
- You’ve gotta admit – they look absolutely gorgeous. Next time you’re deliberating what to make for a dinner party, consider making tahini cabbage steaks with a few sides.
How to Make This Recipe
Preheat the oven to 400F and line a baking sheet with parchment paper. In the meantime, you can prep the cabbage and tahini sauce.
To create the marinade, whisk vegetable broth with tahini and peanut paste, garlic, nutritional yeast, parsley, paprika, and sea salt until a sauce is formed.
Slice the cabbage into 1-inch discs. These will be your “steaks”. It might take a bit of practice to create uniform slices, so don’t worry if your steaks come out a little uneven.
Brush the marinade over each side. Finish off with a balsamic glaze and sprinkle crushed peanuts over top. Bake for half an hour, until you notice the top turn brown and crispy.
Finish off with more nutritional yeast, fresh herbs, and lemon juice as desired. You can enjoy these as a standalone dish, or serve your tahini cabbage steaks with a side of potatoes, rice, or salad.
Hack It!
- If you have a peanut allergy, you can replace crushed peanuts with a tree nut or seed. Instead of tahini-peanut mixture, use pure tahini paste or mix it with sun butter.
- For a completely nut-free version of this recipe, use sun butter instead of peanut butter, and sprinkle with sunflower seeds, pumpkin seeds, sesame seeds, or breadcrumbs.
- Serve your tahini cabbage steaks with a side of potatoes, rice, or salad of choice.
- Depending on the size of the cabbage, you may even be able to serve your “steaks” in a burger bun with all the fixin’s.
Other Recipes You’ll Love
- Rainbow Cabbage Salad
- Vegan Cabbage Soup
- Deconstructed Spring Roll Salad
- Collard Green Wraps
- Pickled Vegetables – Master Recipe
For more inspiring plant-based recipes, head over to PlantYou Planner. It’s a digital meal planner that allows you to create your own weekly menu from a database of over 500 vegan recipes. Alternatively, you can enjoy set meal plans released every Thursday. The planner allows you to toggle the number of servings, making it an invaluable tool for a household of any size. In addition, you can take advantage of the shopping list, generated based on the dishes you select for the week!
I am happy to announce that the PlantYou Cookbook has been released! It contains over 140 delicious, beginner-friendly, plant-based recipes for every occassion. Creating this book would not be possible without your support, and I am incredibly grateful to my PlantYou family! If you haven’t got a copy yet, I urge you to contact your local bookstore, as the books are selling out, and FAST! Due to the supply issues, we are not likely to get a second print before June, so if you want to get your hands on a copy of PlantYou, you’ve got to hurry.
The Recipe: Cabbage Steaks
Ingredients
- ¾ cup vegetable broth
- ¼ cup tahini & peanut butter, mixed
- 4 garlic cloves, minced
- 1 tsp dried parsley
- 1 tsp paprika
- ½ tsp sea salt
- 3 tbsp nutritional yeast
- 3 tbsp balsamic glaze
- ¾ green cabbage
- ¼ cup crushed peanuts
- ¼ cup fresh parsley
Equipment
- Pastry brush
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Create the marinade by combining the broth, tahini, garlic, parsley, paprika and sea salt until a sauce is formed.
- Slice the cabbage into 1 inch thick “steaks”. Brush the marinade over each side. Finish off with a balsamic glaze and sprinkle crushed peanuts over top.
- Bake for half an hour, until crispy. Finish off with more nutritional yeast and fresh lemon juice as desired.
Step 4 says finish off with more nutritional yeast but it’s left out of the rest of the directions.
Recipe is excellent but your print button won’t worK. Can you fix or email the recipe?
Please try a seperate browser!
Just wondering..is it quarter of a cup each of tahini and peanut butter which are then mixed, or is it quarter of a cup of the mix in total? So looking forward to trying these and getting your book…in June! Should have ordered it sooner!!
1/4 cup each 🙂