Ingredients
Method
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Combine the broth, tahini, garlic, parsley, paprika, and sea salt to create the marinade.
- Slice the cabbage into one-inch-thick steaks. Brush the marinade onto both sides. Finish with a balsamic glaze and top with crushed peanuts.
- Bake for 30 minutes until crispy. Top with additional nutritional yeast and fresh lemon juice to taste.
Nutrition
Notes
Ingredient Swap: I love using almond butter instead of tahini when I want a slightly sweeter, nuttier flavor for the marinade.
Storage Tip: Leftover cabbage steaks keep surprisingly well.
I store them in an airtight container in the fridge for up to 3 days and reheat them in the toaster oven to keep that crisp edge.
Make-
Ahead Secret: You can slice the cabbage and whisk the marinade a day ahead.
Just keep them separate in the fridge until you're ready to brush and bake.
Common Mistake: Don't slice the cabbage too thin.
I aim for a full inch thick so the steaks hold their shape and get those lovely caramelized edges without falling apart.
Serving Suggestion: A big squeeze of fresh lemon juice right before serving is non-negotiable for me.
It cuts through the richness and makes all the flavors pop.
Equipment Note: If you don't have a pastry brush for the marinade, I've had great results just using the back of a spoon to spread it evenly over each steak.