Ingredients
Cabbage and Seasoning
- ½ head cabbage
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp za’atar
- 1 tbsp chili oil
- 1 tbsp chopped parsley
Yogurt Sauce
- 2 tbsp vegan Greek-style yoghurt
- ½ tbsp whole grain mustard
- ½ lemon juice (about 1 tbsp)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp salt
Instructions
- Prepare the Cabbage: Cut the cabbage in half, then slice one half into six wedges to create evenly sized portions for roasting.
- Season the Cabbage: In a small bowl, mix olive oil, salt, black pepper, and za’atar. Brush this mixture evenly on both sides of each cabbage wedge to infuse them with flavor.
- Roast the Cabbage: Place the seasoned cabbage wedges on a lined baking sheet. Bake in a preheated oven at 200°C (392°F) for approximately 40 minutes until the cabbage is tender and nicely browned.
- Make the Yogurt Sauce: In a separate bowl, combine the vegan Greek-style yoghurt, whole grain mustard, lemon juice, minced garlic, olive oil, and salt. Mix well until smooth and flavorful.
- Assemble and Serve: On a serving plate, spread 1 tablespoon of the yogurt sauce evenly. Arrange the roasted cabbage wedges on top, then drizzle additional yogurt sauce over the cabbage. Garnish with chopped fresh parsley, an extra sprinkle of za’atar, and a drizzle of chili oil if desired. Serve immediately and enjoy!
Notes
- For a non-vegan version, traditional yogurt can be used instead of vegan yogurt.
- Adjust the chili oil amount to suit your spice preference or omit for a milder dish.
- Za’atar adds a fragrant, earthy flavor—substitute with sumac and oregano if unavailable.
- Ensure even slicing of cabbage for uniform roasting.
- This dish pairs well with grains like couscous or quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
