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Roasted Cabbage with Yogurt Sauce Recipe
Ben Carraoli

Roasted Cabbage with Yogurt Sauce 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.
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Total Time 55 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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