If you’re on the hunt for a vegetable side that will wow your guests yet is easy enough to whip up on a weeknight, Roasted Cabbage with Creamy Yogurt Sauce is your answer. Imagine thick wedges of tender, caramelized cabbage, the outer leaves perfectly crisped, draped in a tangy, garlicky yogurt sauce that’s irresistibly bright. This dish is a celebration of simple ingredients transformed by high heat and a little kitchen love — a Mediterranean-inspired vegetarian side that promises to surprise and delight. Whether you’re serving it for a special occasion or just elevating your usual dinner routine, Roasted Cabbage with Creamy Yogurt Sauce is sure to become a new staple in your kitchen.
Ingredients You’ll Need
The beauty of Roasted Cabbage with Creamy Yogurt Sauce lies in its straightforward ingredient list, each element playing a starring role. Fresh cabbage turns melt-in-your-mouth sweet with a good roast, while the sauce adds a creamy, zesty finish that’ll have you scraping the bowl. Here’s what you’ll need, and why each one matters:
- Green cabbage: Choose a medium head and cut it into thick wedges to hold together during roasting and get those crispy edges.
- Olive oil: Used both for roasting and in the sauce, this adds richness and helps the cabbage caramelize beautifully.
- Salt: Essential for pulling out the cabbage’s natural sweetness and seasoning the yogurt sauce just right.
- Black pepper: Adds gentle heat and depth to both the roasted cabbage and the creamy sauce.
- Plain Greek yogurt: The tangy base for the sauce, bringing creaminess without heaviness.
- Lemon juice: A splash of brightness that lifts all the flavors and balances the richness of the yogurt.
- Garlic clove: A little raw garlic goes a long way, offering a sharp, savory note to the sauce.
- Honey: Just a touch brings out the natural sweetness in both the cabbage and the yogurt sauce.
- Fresh dill (optional): Adds a lively, herby finish that’s classic with yogurt — feel free to skip if you’re not a fan.
- Salt and pepper to taste: For final seasoning, because tasting as you go is the key to a great dish.
How to Make Roasted Cabbage with Creamy Yogurt Sauce
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 425°F (220°C) — that high heat is what gets the cabbage deliciously caramelized. Line a baking sheet with parchment paper for easy cleanup and to keep the cabbage from sticking. This simple step sets you up for roasting success!
Step 2: Slice and Season the Cabbage
Cut your cabbage into 1-inch-thick wedges, making sure to keep the core intact so each wedge holds together. Arrange the wedges on your prepared baking sheet, then brush both sides with olive oil. Give them a generous sprinkle of salt and black pepper. The oil helps crisp the outer leaves while the seasoning brings out the cabbage’s natural sweetness.
Step 3: Roast to Perfection
Slide the tray into the hot oven and let the magic happen for 25 to 30 minutes. Flip the wedges halfway through to ensure even browning. You’re looking for golden edges and a tender, almost buttery inside — don’t be afraid of a little char, it’s where the flavor lives!
Step 4: Whip Up the Creamy Yogurt Sauce
While the cabbage is roasting, grab a small bowl and mix together the Greek yogurt, lemon juice, tablespoon of olive oil, grated garlic, honey, and chopped dill (if using). Season the sauce with salt and pepper to taste. The result should be creamy, tangy, a little sweet, and full of fresh, herby flavor — the perfect partner for the roasted cabbage.
Step 5: Serve and Enjoy!
Once the cabbage is out of the oven, serve it hot, either drizzled with the creamy yogurt sauce or with the sauce on the side for dipping. The contrast between the warm, caramelized cabbage and the cool, zesty sauce is absolutely addictive.
How to Serve Roasted Cabbage with Creamy Yogurt Sauce
Garnishes
Take your Roasted Cabbage with Creamy Yogurt Sauce to the next level with a few thoughtful garnishes. A sprinkle of extra chopped fresh dill, a dusting of smoked paprika, or even a handful of toasted pine nuts can add a burst of color and texture. A drizzle of good olive oil or a few grinds of black pepper also make for a beautiful finish.
Side Dishes
This dish shines alongside so many mains. Try serving it next to grilled chicken, roasted salmon, or even a hearty lentil stew. For a full-on Mediterranean spread, pair it with warm pita, hummus, and a bright tomato-cucumber salad. Roasted Cabbage with Creamy Yogurt Sauce is also delicious as part of a vegetarian dinner, teamed up with other roasted veggies and grains.
Creative Ways to Present
For a fun twist, cut the roasted cabbage into bite-sized pieces and serve on a platter with toothpicks and a bowl of yogurt sauce for dipping — perfect for parties! Or, layer the cabbage wedges over a bed of cooked farro or quinoa, then spoon the sauce over the top for a vibrant, hearty grain bowl. You can even tuck the cabbage and sauce into warm wraps with fresh herbs for a tasty lunch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the roasted cabbage and yogurt sauce separately in airtight containers in the fridge. The cabbage will keep for up to 3 days, while the sauce will stay fresh for about 5 days. This way, the cabbage stays as crisp as possible and the sauce doesn’t get watery.
Freezing
While Roasted Cabbage with Creamy Yogurt Sauce is best enjoyed fresh, you can freeze the roasted cabbage if needed. Let it cool completely, then store in a freezer-safe bag for up to one month. The yogurt sauce, however, doesn’t freeze well and is best made fresh.
Reheating
To reheat roasted cabbage, spread it on a baking sheet and warm in a 400°F (200°C) oven for about 10 minutes, or until heated through and slightly crisp again. Avoid microwaving, as it can make the cabbage soggy. Re-stir the yogurt sauce before serving and let it come to room temperature for the best flavor.
FAQs
Can I use red or savoy cabbage instead of green?
Absolutely! Both red and savoy cabbage work beautifully in this recipe and bring their own unique flavor and color. Just keep an eye on the roasting time, as savoy cabbage can cook a little faster.
Is this dish suitable for a vegan diet?
To make a vegan version, simply use your favorite unsweetened plant-based yogurt in place of Greek yogurt and swap the honey for maple syrup or agave. The results are just as creamy and flavorful.
What if I don’t have fresh dill?
No worries! You can skip the dill entirely, or substitute with another fresh herb like parsley, mint, or chives. Each will give a slightly different twist to your Roasted Cabbage with Creamy Yogurt Sauce.
Can the sauce be made ahead of time?
Yes, the creamy yogurt sauce can be made up to two days in advance. Store it in the refrigerator and give it a good stir before serving to bring back its creamy texture.
How do I make the cabbage extra crispy?
For maximum crispiness, don’t overcrowd the baking sheet—give the wedges plenty of space so the hot air can circulate. You can also broil the cabbage for an extra minute at the end, but watch closely to avoid burning.
Final Thoughts
I can’t wait for you to try Roasted Cabbage with Creamy Yogurt Sauce and see just how amazing humble cabbage can be. It’s a dish that’s as comforting as it is impressive, and it’s bound to find a regular spot on your table. Give it a go — I promise you’ll be dreaming up new reasons to make it again and again!
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Roasted Cabbage with Creamy Yogurt Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Cabbage with Creamy Yogurt Sauce recipe offers a simple, flavorful way to enjoy cabbage. Roasting enhances the natural sweetness and texture of the cabbage, while a tangy, creamy yogurt sauce adds a refreshing contrast. Perfect as a healthy Mediterranean-inspired side dish, it’s easy to prepare and vegan-friendly when substituted with plant-based yogurt.
Ingredients
For the Roasted Cabbage:
- 1 medium green cabbage, cut into 1-inch thick wedges with core intact
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Creamy Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, finely grated
- 1 teaspoon honey
- 1 tablespoon fresh dill, chopped (optional)
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Cabbage: Cut the green cabbage into 1-inch thick wedges keeping the core intact to hold the layers together. Place the wedges on the prepared baking sheet and brush both sides with olive oil. Season with salt and black pepper evenly.
- Roast the Cabbage: Roast the cabbage in the preheated oven for 25 to 30 minutes. Flip the wedges halfway through roasting to ensure even browning. Look for browned edges and tender yet slightly crispy cabbage texture as the sign of doneness.
- Make the Yogurt Sauce: While the cabbage roasts, combine the Greek yogurt, lemon juice, olive oil, grated garlic, and honey in a small bowl. Add chopped fresh dill if using. Season with salt and pepper to your liking, stirring until smooth and creamy.
- Serve: Remove the roasted cabbage from the oven and serve hot. Drizzle the creamy yogurt sauce over the cabbage wedges or serve it on the side as a flavorful dip to complement the roasted flavors.
Notes
- You can substitute green cabbage with red cabbage or savoy cabbage for a different flavor and color.
- Add crushed red pepper flakes or a pinch of cumin to the yogurt sauce to introduce extra layers of flavor.
- For a vegan version, use plant-based yogurt and substitute honey with maple syrup or agave nectar.
- Make sure to keep the core intact for roasting to help the cabbage wedges hold their shape.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 130
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
