Do Share Recipe

I honestly never thought cabbage could taste this good until I tried this roasted cabbage with yogurt sauce recipe myself. When I pulled it out of the oven, the edges were golden and slightly crispy, and the inside was perfectly tender. The creamy yogurt sauce added just the right tang and richness to balance the roasted flavors.

I made this on a simple weeknight, but it felt fancy enough to serve guests. Since then, this recipe has become one of my favorite ways to turn a basic vegetable into something truly special. You can also enjoy a Coffee Mousse Recipe for a dessert that complements this dish perfectly.

Ingredients for Roasted Cabbage with Yogurt Sauce

Here’s everything you’ll need, along with helpful tips to get the best flavor and texture:

½ head green cabbage – choose a fresh, firm cabbage; avoid frozen cabbage as it releases too much water when roasted
3 tbsp extra virgin olive oil – helps the cabbage caramelize and adds richness
1 tsp sea salt – brings out the natural sweetness of the cabbage
½ tsp black pepper – freshly ground gives better aroma and flavor
½ tsp za’atar – adds earthy, herby depth and complements roasted vegetables
1 tbsp chili oil – optional, but perfect if you like a little heat
1 tbsp chopped parsley – adds freshness and color at the end

For the Yogurt Sauce:

2 tbsp plain yogurt (Greek-style works best) – thicker yogurt creates a creamier sauce
½ tbsp whole grain mustard – adds tang and subtle texture
Juice of ½ lemon – fresh lemon brightens the entire dish
2 garlic cloves, minced – gives the sauce a bold savory kick
1 tbsp olive oil – smooths and balances the sauce
½ tsp salt – adjust to taste

Note: Several servings
This recipe makes about 2 servings based on the ingredient quantities listed.

Variations

This recipe is easy to customize depending on your taste or dietary needs:

Dairy-free option: Use plant-based yogurt like coconut or almond yogurt
Extra spicy: Add cayenne pepper or chili flakes to the yogurt sauce
Herb-forward: Mix fresh dill, mint, or cilantro into the sauce
Crunchy topping: Sprinkle toasted nuts or seeds before serving
Cheesy twist: Add grated cheese on top for a richer version
For a sweet finish after your meal, I sometimes serve Passionfruit Cheesecake Cookies Recipe alongside this roasted cabbage—it’s light, fruity, and creamy.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Equipment You Need

Baking sheet – used for roasting the cabbage evenly
Parchment paper – prevents sticking and makes cleanup easier
Mixing bowls – one for seasoning and one for the yogurt sauce
Basting brush – helps coat cabbage evenly with oil
Knife and cutting board – for slicing the cabbage safely

How to Make Roasted Cabbage with Yogurt Sauce Recipe?

This recipe comes together easily with a few simple steps and minimal prep.

Prepare the Cabbage

I start by slicing the cabbage into thick wedges, keeping the core intact so they hold their shape. I place them on a lined baking sheet, leaving space between each piece. This helps them roast instead of steam.

Season the Cabbage

I mix olive oil, salt, black pepper, and za’atar in a small bowl. Using a brush, I coat both sides of the cabbage wedges generously. Proper seasoning is what gives the cabbage deep flavor as it roasts.

Roast Until Golden

I roast the cabbage in a preheated oven at 200°C (400°F) for about 40 minutes. Halfway through, I flip the wedges so both sides brown evenly. The edges should be crispy and golden when done.

Make the Yogurt Sauce

While the cabbage is roasting, I whisk together yogurt, mustard, lemon juice, garlic, olive oil, and salt. The sauce should be creamy, tangy, and well balanced. I adjust seasoning as needed.

Assemble and Serve

I spread some yogurt sauce on the plate, place the roasted cabbage on top, and drizzle with more sauce. I finish with parsley and chili oil for color and extra flavor.

Additional Tips for Making This Recipe Better

After making this recipe several times, here’s what I’ve learned:

I always let the cabbage roast a little longer for crispier edges
I prefer thicker yogurt so the sauce doesn’t run off the cabbage
I add lemon juice just before serving for extra freshness
I avoid overcrowding the baking sheet to get better browning

These small tweaks really elevate the final dish.

How to Serve Roasted Cabbage with Yogurt Sauce Recipe?

I love serving this dish warm, straight from the oven. For presentation, I spread the yogurt sauce on the plate first and layer the cabbage on top. Garnishing with fresh herbs and a drizzle of chili oil makes it look restaurant-style. It works beautifully as a side dish, light lunch, or part of a vegetarian spread.

Nutritional Information

This dish is light yet satisfying and fits into many healthy eating plans:

Calories: Approximately 150–200 per serving
Protein: Around 3–5 grams
Carbohydrates: About 10–15 grams
Fat: Around 12–15 grams

Make Ahead and Storage

Storing

Store leftover roasted cabbage in an airtight container in the refrigerator for up to 3 days. Keep the yogurt sauce in a separate container for best results.

Reheating

Reheat the cabbage in the oven or air fryer to restore crispiness. The yogurt sauce should be added after reheating and served cold or at room temperature.

Freezing

Roasted cabbage can be frozen without the sauce for up to 1 month, but the yogurt sauce is best made fresh and not frozen.

Why You’ll Love This Recipe?

This recipe stands out for so many reasons:

Simple yet flavorful: Minimal ingredients with big taste
Healthy and wholesome: Naturally nutritious and satisfying
Versatile: Works as a side, appetizer, or light main
Customizable: Easy to adapt with spices and toppings
Visually appealing: Golden cabbage with creamy sauce looks stunning

Ben Carraoli