Cabbage on a plate drizzled in sauce
WRITTEN BY
SERVES:
4 as a side
Prep Time:
15 minutes
Cook Time:
1 hour

Think you don't like cabbage? This charred green cabbage side dish is bound to make you a cabbage convert before you know it.

When roasted slowly in the oven, cabbage becomes charred on the outside and soft and silky on the inside, making for a delicious mix of textures and crunch. The bed of creamy garlic soy tahini yogurt packs a flavour punch and makes this veggie dish extra satisfying.

This recipe goes great alongside roast lamb or chicken, or simply served with a refreshing green salad to cut through the creamy tahini yogurt dressing.

Simple, nutritious and looks great on your dining table!

Roast cabbage alongside bowl of tahini dressing

INGREDIENTS:

  • 1/2 head of green cabbage 
  • Sprinkle of Paprika
  • ½ cup tahini
  • 2 Tbsp Greek yogurt
  • 1-2 cloves of garlic, minced
  • 2 Tbsp soy sauce
  • 1 Tbsp maple syrup or honey
  • 1 tsp sesame oil
  • Juice of a lemon
  • Garnish: spring onions, coriander or chives and chili oil

INSTRUCTIONS:

  1. Preheat oven to 180°C
  2. Cut cabbage half into quarters and place on a baking tray (you should end up with 4 wedges)
  3. Rub the cabbage wedges with olive oil, paprika, salt and pepper, making sure they're evenly coated
  4. Roast for 1 hour
  5. While the cabbage is cooking, combine the rest of the ingredients to make the tahini yogurt
  6. Once the cabbage is done in the oven, spoon the creamy sauce onto a serving dish and place the cabbage on top. 
  7. Finish with fresh spring onions or your herb of choice and a drizzle of chilli oil for an extra kick if desired
wonkybox

Roasted Cabbage with Tahini Yogurt

If you haven’t tried roasting or charring your cabbage, this Roasted Cabbage served on a bed of creamy garlic soy tahini yogurt will be a game changer.
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Homemade Ugli fruit and mint granita in bowls, icy and bright, made with seasonal rescued citrus from Wonky Box
Ugli Fruit & Mint Granita

The coolest freezer treat of the season comes from a collab with Wonky citrus and Kylee - the brains behind The Modern Preserver.

Creamy swede and leek salad served in a bowl, a lighter low-carb twist on classic potato salad using seasonal veg from Wonky Box.
Swede & Leek “Potato” Salad

A creamy, comforting swede salad with mellow leek and lemon-dill mayo. A smart, seasonal twist on classic potato salad.

Colourful spring salad made with roasted kumara, avocado, shredded greens, and broccoli, topped with sesame seeds and tamari-ginger dressing.
'Any Veg' Spring Salad

Use up what’s in your box with this chuck-it-together Any-Veg Spring Salad - fresh, flexible, and full of flavour.

Hearty satay squash, mushroom and cauliflower curry with chickpeas, coconut milk and peanuts in a blue pot - a creamy, plant-based dinner idea.
Satay Squash, Mushroom & Cauliflower Curry

Creamy satay curry with squash, mushrooms & cauliflower - a nutty, hearty, plant-based dinner perfect for autumn evenings.