Step 1

Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper.

Step 2

Remove any wilted outer leaves from the cabbage, rinse the outside, and pat dry. Cut cabbage in half through the stem, then in half again until you have four quarters. Then cut into wedges that are ~2 inches thick at the thickest part. Keep the core intact, if possible, so that the leaves of each wedge stay together.

Step 3

Place cabbage wedges on the parchment-lined baking sheet, drizzle with avocado oil, and rub to coat evenly. Sprinkle the shawarma seasoning, salt, and pepper on each side of the cabbage and rub to coat sides evenly.

Step 4

Bake for 25-40 minutes or until the edges are golden brown and crispy and the center is tender when pierced with a fork (flipping halfway through). Continue cooking a bit longer for extra tender cabbage (just be careful not to burn).

Step 5

While the cabbage is baking, prepare the green chutney (optional). Once cabbage is done baking, serve with the green chutney or other sauce of choice.

Step 6

Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.