This recipe turns simple cabbage into a tender, deeply flavored dish with a creamy, tangy yogurt-mustard sauce. I love how the roasting brings sweetness and warmth, while the sauce adds brightness and richness.
Why You’ll Love This Recipe
I love how effortless this recipe is. The cabbage becomes soft and caramelized in the oven, and the yogurt sauce adds a refreshing contrast. It works as a side dish, a light lunch, or even a savory appetizer. I also appreciate that it uses everyday ingredients yet tastes incredibly special.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Preheat the oven to 200 °C and line a baking sheet with parchment paper.
Cut the half head of cabbage into six wedges.
In a small bowl, mix the olive oil, za’atar, salt, and black pepper. Brush this mixture over both sides of each cabbage wedge.
Arrange the wedges on the baking sheet and roast for about 40 minutes, or until the cabbage is tender and lightly browned.
While the cabbage roasts, whisk the yogurt, mustard, lemon juice, garlic, olive oil, and salt together in a bowl.
To serve, spread about 1 tablespoon of yogurt sauce on a plate, place the roasted cabbage wedges on top, drizzle with more sauce, and finish with parsley, extra za’atar, and chili oil if desired.
Servings And Timing
Servings: 2
Prep time: 15 minutes
Cook time: 40 minutes
Total time: about 55 minutes
Storage/Reheating
I store the cabbage and yogurt sauce separately for the best results. The roasted cabbage is best enjoyed the same day, but if I need to reheat it, I warm it in a skillet or oven until heated through. The yogurt sauce keeps well in the refrigerator for a couple of days and just needs a quick stir before serving.
FAQs
How thick should the cabbage wedges be?
I usually cut each wedge about 1½ to 2 inches thick so they stay intact while roasting and become tender inside.
Can I use a different spice blend instead of za’atar?
Yes, but the flavor will change. I sometimes use smoked paprika, cumin, or Italian seasoning when I want a different twist.
Could I use regular yogurt instead of vegan yogurt?
Yes, regular yogurt works well and creates the same creamy texture if you don’t need the dish to be vegan.
Can I roast the cabbage in advance?
I prefer roasting it fresh, but it can be roasted ahead and gently reheated. The texture will soften slightly.
How can I serve this as a full meal?
I like pairing it with quinoa, rice, or roasted potatoes, and sometimes adding chickpeas or tofu for extra protein.
Conclusion
I enjoy how simple yet flavorful this roasted cabbage dish is. The caramelized cabbage paired with a tangy yogurt sauce creates a comforting but vibrant plate. It’s a recipe I reach for when I want something wholesome, easy, and full of character.
Tender oven‑roasted cabbage wedges served with a tangy yogurt‑mustard sauce — a simple but flavorful dish that balances caramelized warmth and bright creaminess.
Ingredients
½ head cabbage
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon za’atar
1 tablespoon chili oil
1 tablespoon chopped parsley
Yogurt sauce:
2 tablespoons plant‑based (or regular) yogurt
½ tablespoon whole‑grain mustard
Juice of ½ lemon
2 cloves garlic, minced
1 tablespoon olive oil
½ teaspoon salt
Instructions
Preheat oven to 200 °C (about 400 °F) and line a baking sheet with parchment paper.
Cut the cabbage half head into six evenly sized wedges (about 1½–2 inches thick).
In a small bowl, whisk together olive oil, za’atar, salt, and black pepper; brush this mixture over both sides of each cabbage wedge.
Arrange the wedges on the parchment‑lined sheet and roast for about 40 minutes, or until the cabbage is tender and edges are lightly browned.
Meanwhile, whisk yogurt, mustard, lemon juice, minced garlic, olive oil, and salt in a bowl to make the sauce.
To serve, smear ~1 tablespoon of yogurt sauce on each plate, place a wedge of roasted cabbage on top, drizzle with more sauce, then finish with parsley, extra za’atar, and a drizzle of chili oil (if desired).
Notes
Cut wedges thick so they roast tender but remain intact.
You can swap za’atar for smoked paprika, cumin, or Italian seasoning depending on flavor preference.
Regular yogurt works fine — the dish doesn’t need to be vegan.
Serve with grains, legumes or roasted vegetables for a complete meal.
Roast fresh for best texture; if reheating, warm gently so cabbage stays slightly crisp, and add fresh yogurt sauce before serving.
