Charred cabbage steaks



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


1 medium cabbage sliced into quarters
1 cup canned butter beans
LSF olive oil spray
1 tsp ground sumac
1 tsp ground cumin
1/2 tsp ground cinnamon
Salt and pepper to taste
1 tbsp honey
1 tbsp lemon juice
1/4 cup tahini
Some water to smooth it out
Tahini protein dip
1/4 cup runny tahini
1 block firm or soft tofu (sub with 1 cup canned butter beans)
1/4 cup plant-based milk
1/4 cup nutritional yeast
1 tbsp honey
1 tbsp lemon juice
1/2 tsp lemon zest
Salt and pepper to taste
To serve:
1/3 cup pomegranate jewels
Balsamic drizzle to serve
Fresh basil or mint to serve
Toasted cashews


  1. Add the cabbage steaks and butter beans to the pan, and spray with the olive oil spray.
  2. Brush the cabbage steaks with the marinade until covered, add the butter beans and bake for
    20-35 minutes until golden.
  3. Blend the sauce and add it as the base of the cabbage steaks, add the steaks, baked butter beans, jewels, fresh herbs, crushed cashews, and balsamic glaze.