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
Scale
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
