Grilled Cabbage Steaks

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A quick and easy vegan recipe, I marinate these grilled cabbage steaks in a mixture of tahini, soy sauce, fresh ginger, garlic and lime juice. They turn out smoky and crisp-tender.

Prep Time5

Course: Side Dish

Cuisine: Middle Eastern / Asian

Servings:

Author: Paige Adams

Ingredients

For marinade

1 tablespoon tahini
1 teaspoon minced fresh ginger
1 garlic clove, minced
Pinch of kosher salt
1/4 teaspoon black pepper
1 lime, juice
2 tablespoons low-sodium soy sauce
1/4 cup olive oil

For cabbage

1 cabbage (about 2-1/2 pounds), sliced lengthwise, 1/2-inch thick
Toasted sesame seeds for serving
Chopped fresh herbs for serving (parsley, cilantro or chives)

Instructions

Preheat a gas or charcoal grill or a stovetop grill pan over medium high heat. (If you are using a grill pan, wait to warm it until you have marinated the cabbage.)
For the marinade, whisk together the tahini, ginger, garlic, salt, pepper, lime juice, soy sauce and oil in a small bowl.
Pour the half marinade over the cabbage. Use your hands or a brush to make sure the slices are dressed in the mixture. Add more marinade as needed.
Grill the cabbage until it has grill marks and is lightly charred on the edges, about 2-3 minutes per side.
Sprinkle with toasted sesame seeds and herbs.

Notes

Serve extra marinade on the side.

You can make this recipe with red cabbage or green cabbage.

Store leftovers in an airtight container in the refrigerator up to 2 days. Keep extra marinade in a separate jar. Reheat it in a 400-degree F oven. The cabbage will lose some of its crispy edges. I like chopping it and mixing it into a salad with other greens and leftover vegetables and grains.

Alternate Cooking Method: Roasting
To roast the cabbage, preheat the oven to 400 degrees F. Arrange the marinated cabbage slices on a rimmed baking sheet and roast for 20-25 minutes.

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