Do you have a head of kale that is rotting in your refrigerator? We have one, too. We have an idea. For an elegant side, slice it and roast in wedges. The sliced cabbage is rubbed generously with our shawarma seasoning blend and then roasted until it’s perfect. Who knew that cabbage could be so delicious? Only four ingredients are needed, and just one pan. We’ll show you exactly how to make it.
How to make roasted cabbage wedges
To begin, cut the cabbage. First, cut it vertically through its core to make wedges. Place the flat surface on the board of the half-cut cabbage. It should be cut into two-inch wide wedges along the outer layer. Make sure to keep a little bit of the core in each wedge so that it holds together.
Then, season the outside of the wedges with salt and pepper, your favorite spices, and avocado oil. We used our DIY Shawarma spice blend to create smoky and spicy flavors.
The wedges become tender and crispy when roasted at 425 F (218 C). We love the crispy bits!
These roasted cabbage wedges are delicious right out of the oven. But a chutney inspired by Indian cuisine will take them to the next step.
- One medium head of green cabbage (or substitute red cabbage).
- 2-3 Tbsp avocado oil
- 2 Tbsp shawarma spice blend
- Half a teaspoon of each black pepper and sea salt
Optional FOR SERVING
- Easy Green Chutney 1 batch
- Preheat oven to 425 F (212 C). Line a large baking pan with parchment paper.
- Rinse the outer leaves and pat them dry. Divide the cabbage into four quarters by cutting it in half, first through the stem and then again. Cut the cabbage into wedges 2 inches thick at their thickest point. If possible, keep the core intact so that each wedge’s leaves stay together.
- Spread the avocado oil on the baking sheet and coat the cabbage evenly. Sprinkle the shawarma spice, salt, and pepper on both sides of the cabbage, then rub the seasonings onto the surface.
- Bake for 25-40 mins or until edges are golden and crispy and the center is tender if pierced by a fork. Flip halfway through. Continue to cook a little longer for a more tender cabbage.
- Prepare the green Chutney while the cabbage is baking (optional). After the cabbage has finished baking, you can serve it with green Chutney (or another sauce) of your choice.
- Fresh is best. In a refrigerator, leftovers can be stored in an airtight container for up to two days. Not freezer-friendly.