Roasted Cabbage Wedges with Creamy Garlic Sauce
Description:
This roasted cabbage dish turns a humble vegetable into a flavorful, caramelized delight. When oven-roasted, cabbage develops crispy edges and a tender center. Paired with a rich and creamy garlic sauce, it makes a perfect side dish or light main course that’s vegetarian, low-carb, and easy to make.
Ingredients:
For the Roasted Cabbage:
1 medium green cabbage (about 2–2.5 lbs)
2 tbsp olive oil
Salt and pepper to taste
Optional: 1/2 tsp smoked paprika or chili flakes for extra flavor
For the Creamy Garlic Sauce:
1/2 cup plain Greek yogurt or sour cream
2 tbsp mayonnaise
2 garlic cloves, minced or roasted
1 tsp lemon juice
1 tbsp chopped fresh parsley (optional)
Salt and pepper to taste
Instructions:
Step 1: Prep the Cabbage
Preheat the oven to 425°F (220°C).
Remove any wilted outer leaves of the cabbage. Cut into 1.5-inch thick wedges, keeping the core intact to hold the wedges together.
Lay the wedges on a baking sheet lined with parchment paper.
Drizzle with olive oil, season with salt, pepper, and any additional spices.
Step 2: Roast
Roast the cabbage in the preheated oven for 25–30 minutes, flipping once halfway through.
Cook until the edges are crispy and golden brown, and the center is tender.
Step 3: Make the Creamy Garlic Sauce
While cabbage is roasting, mix the yogurt (or sour cream), mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl.
For a milder garlic flavor, roast the garlic beforehand or use garlic powder (1/4 tsp).
Step 4: Serve
Plate the cabbage wedges and drizzle with the creamy garlic sauce.
Garnish with chopped parsley or a sprinkle of chili flakes if desired.
Nutrition Information (Per Serving — 1/4 of recipe):
Calories: ~150
Protein: 3g
Fat: 11g
Carbohydrates: 10g
Fiber: 4g
Sugar: 5g
Sodium: 200mg
(Values may vary slightly based on exact ingredients and portions used.)
Time Breakdown:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Common Questions & Answers:
Q: Can I make this vegan?
A: Yes! Replace Greek yogurt with a plant-based yogurt and use vegan mayo. Also ensure your garlic is fresh and the roasting oil is plant-based.
Q: Can I roast red cabbage instead?
A: Absolutely. Red cabbage works just as well and adds a vibrant color, though it’s slightly tougher and may need a few extra minutes to roast.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or skillet to maintain texture.
Q: What can I serve this with?
A: It pairs beautifully with roasted chicken, grilled tofu, or even as a topping for grain bowls.
Q: Is this keto-friendly?
A: Yes, this recipe is low in carbs and high in fiber and fat, making it suitable for a keto die