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Roasted Cabbage with Creamy Yogurt Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 84 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

This Roasted Cabbage with Creamy Yogurt Sauce is a simple yet flavorful dish combining crispy, caramelized cabbage wedges with a tangy, smooth Greek yogurt sauce. Perfect as a healthy side or a light vegetarian main, the cabbage is seasoned with olive oil and spices before roasting to tender perfection.

Ingredients

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

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Prepare the Cabbage: Cut the cabbage into wedges, keeping the core intact so the wedges hold together during roasting.
  3. Season the Cabbage: Arrange the cabbage wedges on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and smoked paprika if using. Rub the seasonings into the cabbage to ensure it’s well coated.
  4. 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.
  5. Make 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.
  6. Serve: Remove the roasted cabbage from the oven and arrange on a serving platter.
  7. Drizzle the Sauce: Pour the creamy yogurt sauce over the roasted cabbage and garnish with chopped fresh parsley if desired.
  8. Enjoy: Serve immediately as a healthy side dish or a light vegetarian main course.

Notes

  • Keeping the core intact helps the cabbage wedges hold together during roasting.
  • Smoked paprika adds a subtle smoky flavor but can be omitted if preferred.
  • The yogurt sauce can be adjusted for consistency by adding a little water or more lemon juice.
  • For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
  • Leftover roasted cabbage tastes great cold or reheated as part of a salad or grain bowl.

Find it online: https://slsrecipes.com/roasted-cabbage-with-creamy-yogurt-sauce-recipe/