Description
This Roasted Cabbage with Creamy Yogurt Sauce recipe offers a delicious and healthy way to enjoy cabbage with a caramelized, crispy texture and a zesty, creamy yogurt dressing. Perfect as a side dish or a light vegetarian main course, it combines simple seasoning with roasting techniques for maximum flavor.
Ingredients
Scale
For the Roasted Cabbage
- 1 medium head of green cabbage, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika (optional)
For the Creamy Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the Cabbage: Cut the cabbage into wedges, keeping the core intact so the wedges hold together during roasting for even cooking and presentation.
- Season the Cabbage: Arrange the cabbage wedges on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and smoked paprika if using. Rub the seasonings into each wedge to coat thoroughly.
- Roast the Cabbage: Place the baking sheet in the oven and roast the cabbage for 30-35 minutes, flipping halfway through. Roast until the edges are crispy and caramelized and the cabbage is tender.
- Prepare the Yogurt Sauce: While the cabbage roasts, whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, garlic powder, salt, and pepper in a small bowl until smooth and creamy.
- Serve the Dish: Remove the roasted cabbage from the oven and transfer to a serving platter. Drizzle the creamy yogurt sauce evenly over the cabbage wedges.
- Garnish: Sprinkle fresh chopped parsley on top if desired for a fresh, herbal note and visual appeal.
- Enjoy: Serve immediately as a healthy side or a light vegetarian main course.
Notes
- Keeping the core intact when cutting cabbage wedges helps maintain their shape while roasting.
- Flipping the cabbage halfway ensures even roasting and caramelization on all sides.
- The yogurt sauce can be adjusted to taste by adding more lemon juice for tang or mustard for sharpness.
- This dish pairs well with grilled meats or can be enjoyed as a standalone vegetarian option.
- For a spicier kick, add a pinch of cayenne pepper to the seasoning mix or yogurt sauce.
- Leftovers can be refrigerated in an airtight container for up to 2 days, though the cabbage is best enjoyed fresh.
