How to Make Roasted Cabbage Wedges
It starts with cutting the cabbage. To cut it into wedges, first cut the cabbage vertically through the core. Then place the flat surface of the halved cabbage on the cutting board. Cut it into wedges that are two inches wide along the outer layer, making sure that each wedge retains a bit of the core to hold it together (see photo below). Next, coat the outside of the cabbage wedges with avocado oil and season with your favorite spices, salt, and pepper. We used our DIY shawarma spice blend for smoky, spicy flavor. Learn about its origins and find our recipe here. Roasting at 425 F (218 C) makes the wedges tender with crispy edges. The crispy bits are our favorite part! They’re delicious straight from the oven, but pairing with our Indian-inspired green chutney elevates these roasted cabbage wedges to the next level. We hope you LOVE these roasted cabbage wedges! They’re:HeartyFlavorfulSmokySavoryVersatileQuick & 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 Easy Vegan Coleslaw 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! 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!
