Roasted Cabbage Wedges WITH Yogurt Sauce
- 10m Prep Time
- 25m Cook Time
- 35m Ready In
4 Servings High heat concentrates cabbage’s flavor to good effect. While the dukkah is optional, we highly recommend including it. You may, like some of our recipe testers, find yourself making the yogurt sauce to go with all kinds of roasted vegetables.
Ingredients
- ½ large head of green or red cabbage
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup plain Greek yogurt
- 1 (2 tablespoons Dukkah or toasted and finely chopped walnuts) (opens in new tab)
- 1 tablespoon olive oil
- Finely grated zest of 1 lemon
- 1 garlic clove, minced
- Salt to taste
- (Balsamic vinegar)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ½ large head of green or red cabbage
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup plain Greek yogurt
- 1 (2 tablespoons Dukkah or toasted and finely chopped walnuts)
- 1 tablespoon olive oil
- Finely grated zest of 1 lemon
- 1 garlic clove, minced
- Salt to taste
- (Balsamic vinegar)
Let's Cook
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Step 1.
Preheat the oven to 425°F. Cut into 1-inch-thick wedges, leaving the core intact to hold the wedges together: ½ large head of green or red cabbage
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Step 2.
You should get about 8 wedges. Place the wedges on a baking sheet (lined with parchment, if desired) and brush with: ¼ cup olive oil
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Step 3.
Sprinkle with: ½ teaspoon salt; ¼ teaspoon black pepper
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Step 4.
Roast until beginning to crisp, 20 to 25 minutes.
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Step 5.
While the cabbage roasts, make the yogurt sauce. Combine in a small bowl: ½ cup plain Greek yogurt; (2 tablespoons Dukkah or toasted and finely chopped walnuts); 1 tablespoon olive oil; Finely grated zest of 1 lemon; 1 garlic clove, minced; Salt to taste
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Step 6.
Serve the roasted cabbage wedges with the yogurt sauce, and sprinkle with extra dukkah or walnuts, if desired. Drizzle the wedges with: (Balsamic vinegar)