roasted cabbage wedges

Crispy roasted cabbage wedges topped with vibrant green chutney. An easy, elegant, versatile, plant-based side. Just 1 pan and 4 ingredients required!

Shawarma Roasted Cabbage Wedges with Green Chutney

green cabbage ((or sub red cabbage))

avocado oil

Tbsp shawarma spice blend

sea salt and black pepper

Easy Green Chutney

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

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.

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.

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).

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.

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

These roasted cabbage wedges feature tender hunks of cabbage topped with a garlicky, tangy marinade. Served cold and so refreshing!

Roasted Cabbage Wedge Salad

cabbage

salt (adjust

tsp black pepper (adjust

garlic (pressed)

tbsp white vinegar

oil (sunflower, avocado

dill (chopped)

Cut &amp; Pour

Cut cabbage into wedges and place them in a single layer on a baking sheet. Pour 1/2 cup of water on the bottom of the baking sheet.

Bake &amp; Cool

Cover the cabbage with foil and bake at 350°F for 45 minutes. Remove the cabbage from the oven and allow it to cool completely at room temperature.

Whisk

In a small bowl, whisk the salt, pepper, pressed garlic, oil, and vinegar until well-combined.

Slice &amp; Pour

Slice the cabbage into smaller wedges and place them on a serving tray. Pour the marinade on top.

Garnish

Garnish with a sprinkle of dill and serve. Enjoy!

This easy and quick veggie side dish is perfect to serve with so many meals! Just 5 minutes prep, these seasoned roasted cabbage steaks are full of flavor.

Roasted Cabbage

olive oil

cumin

salt

black pepper

parsley (for serving)

Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.

Place the cut cabbage on the prepared baking sheet. Drizzle olive oil on top and sprinkle with cumin, salt and pepper. Use a brush to spread the olive oil and seasoning evenly throughout.

Roast in the preheated oven until the cabbage is tender and the edges are golden brown, about 30-35 minutes, flipping halfway through.

Serve warm with fresh parsley, if desired.

My husband never really liked cabbage but when I surprised him with this roasted cabbage with dinner last night, he couldn’t stop talking about it!!  So delicious and flavorful!  We will be eating cabbage more often now!

Cabbage is really sweet roasted. The cumin is just right. We did not flip over for fear of leaves separating. All was fine. The timing is spot on.

The BEST Roasted Cabbage Recipe! With crispy leaves and fork-tender interiors, these savory seasoned wedges are an easy-to-make side dish that celebrates this favorite humble but oh-so-tasty veggie.

Tender Roasted Cabbage

lb small head red or green cabbage

extra virgin olive oil

Za’atar spice blend (plus more to taste)

garlic powder

flaky sea salt and chopped fresh parsley (for serving)

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Remove the cabbage's outer leaves and cut it in half through the core.

Cut the cabbage halves into 1-inch thick wedges.

Place the cabbage wedges onto the baking sheet in a single layer, leaving about ½-inch between each.

Drizzle the extra virgin olive oil over the cabbage wedges. If needed, brush the olive oil with a pastry brush to cover the vegetables evenly. Sprinkle the cabbage with Za’atar, garlic powder, and salt.

Roast for 35 minutes or until the cabbage is fork-tender and juicy and the leaves are crispy on the edges.

Garnish the cabbage with flaky sea salt and fresh parsley. Serve hot.

If you enjoy this recipe, please leave it a rating and review below. Thanks!

Delicious. Adding to our rotation of roasted vegetables. The Za'atar is important and a great add. I didn't read about the core until now - wedges held together fine. Thank you!!!!

Delicious! We had just enough Za'atar left for this, and it made 3 out of four people very happy (one doesn't like cabbage). I lost the recipe I used before and found this one on a cloudy day. Thank you! Will make again.

This is an amazing  recipe thank you I love it and will book mark your stuff for now on

https://content.jwplatform.com/videos/fWhbFeHN.mp4

Tender roasted cabbage seasoned with middle easter Za'atar spice.

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