Parchment-lined baking sheet of roasted cabbage wedges
They’re delicious straight from the oven, but pairing with our Indian-inspired green chutney elevates these roasted cabbage wedges to the next level.
Fork with a bite of a shawarma roasted cabbage wedge on the end
We hope you LOVE these roasted cabbage wedges! They’re:
Hearty
Flavorful
Smoky
Savory
Versatile
Quick & easy
& SO delicious!
They’re great as a side, or make a bowl with quinoa or millet, chickpeas, and extra green chutney! We think they’d also pair well with our Curried Quinoa Chickpea Burgers, Chickpea Shawarma Sandwich, or Masala Chickpea Stuffed Sweet Potatoes.
More Delicious Cabbage Recipes
Perfect Roasted Cabbage (Quick & Easy!)
Crunchy Cabbage Slaw with Sesame Ginger Dressing
Quick Citrusy Cabbage Slaw (Mayo-Free)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Close up shot of a fork holding a bite of a shawarma roasted cabbage wedge
Shawarma Roasted Cabbage Wedges with Green Chutney
Crispy roasted cabbage wedges topped with vibrant green chutney. An easy, elegant, versatile, plant-based side. Just 1 pan and 4 ingredients required!
AuthorMinimalist Baker
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Fork above a plate of roasted cabbage wedges
5 from 3 votes
PREP TIME
10 minutes
COOK TIME
30 minutes
TOTAL TIME
40 minutes
Servings
4
(Servings)
CourseSide
CuisineGluten-Free, Indian-Inspired, Middle Eastern-Inspired, Vegan
Freezer FriendlyNo
Does it keep?2-3 Days
Ingredients
US Customary – Metric
CABBAGE
1 medium head green cabbage (or sub red cabbage)
2-3 Tbsp avocado oil
2 Tbsp shawarma spice blend
1/2 tsp each sea salt and black pepper
FOR SERVING optional
1 batch Easy Green Chutney
Instructions
Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper.
Remove any wilted outer leaves from the cabbage, rinse the outside, and pat dry. Cut cabbage in half through the stem, then in half again until you have four quarters. Then cut into wedges that are ~2 inches thick at the thickest part. Keep the core intact, if possible, so that the leaves of each wedge stay together.
Place cabbage wedges on the parchment-lined baking sheet, drizzle with avocado oil, and rub to coat evenly. Sprinkle the shawarma seasoning, salt, and pepper on each side of the cabbage and rub to coat sides evenly.
Bake for 25-40 minutes or until the edges are golden brown and crispy and the center is tender when pierced with a fork (flipping halfway through). Continue cooking a bit longer for extra tender cabbage (just be careful not to burn).
While the cabbage is baking, prepare the green chutney (optional). Once the cabbage is done baking, serve with the green chutney or other sauce of choice.
Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated with the lesser amount of avocado oil and without optional ingredients.
