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ROASTED CABBAGE WEDGES WITH YOGURT SAUCE
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.

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

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

Sprinkle with:

  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Roast until beginning to crisp, 20 to 25 minutes.

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

Serve the roasted cabbage wedges with the yogurt sauce, and sprinkle with extra dukkah or walnuts, if desired. Drizzle the wedges with:

  • (Balsamic vinegar)