Shawarma Roasted Cabbage Wedges with Green Chutney

Have a head of cabbage dying in your fridge? Us too. But we have an idea! Slice it and roast it in wedges for an elegant side. Cabbage gets sliced into wedges, rubbed with a generous amount of our go-to shawarma spice blend, then roasted to perfection. Who knew cabbage could be such a show stopper?! Just 4 ingredients and 1 pan required. Let us show you how it’s done.

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:

Hearty
Flavorful
Smoky
Savory
Versatile
Quick & 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!

Shawarma Roasted Cabbage Wedges with Green Chutney

Crispy roasted cabbage wedges topped with vibrant green chutney. An easy, elegant, versatile, plant-based side. Just 1 pan and 4 ingredients required!

Author Minimalist Baker

Print SAVE SAVED

5 from 4 votes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 (Servings)

Course Side

Cuisine Gluten-Free, Indian-Inspired, Middle Eastern-Inspired, Vegan

Freezer Friendly No

Does it keep? 2-3 Days

Cook ModePrevent your screen from going dark

Ingredients

US Customary – Metric

CABBAGE

• 1 medium head green cabbage (or sub red cabbage)
• 2-3 Tbsp avocado oil
• 2 Tbsp shawarma spice blend
• 1/2 tsp each sea salt and black pepper

FOR SERVING optional

• 1 batch Easy Green Chutney

Instructions

• Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper.
• Remove any wilted outer leaves from the cabbage, rinse the outside, and pat dry. Cut cabbage in half through the stem, then in half again until you have four quarters. Then cut into wedges that are ~2 inches thick at the thickest part. Keep the core intact, if possible, so that the leaves of each wedge stay together.
• Place cabbage wedges on the parchment-lined baking sheet, drizzle with avocado oil, and rub to coat evenly. Sprinkle the shawarma seasoning, salt, and pepper on each side of the cabbage and rub to coat sides evenly.
• Bake for 25-40 minutes or until the edges are golden brown and crispy and the center is tender when pierced with a fork (flipping halfway through). Continue cooking a bit longer for extra tender cabbage (just be careful not to burn).
• While the cabbage is baking, prepare the green chutney (optional). Once the cabbage is done baking, serve with the green chutney or other sauce of choice.
• Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of avocado oil and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 127 Carbohydrates: 14.7 g Protein: 3.3 g Fat: 7.4 g Saturated Fat: 0.9 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 336 mg Potassium: 432 mg Fiber: 5.6 g Sugar: 7.3 g Vitamin A: 455 IU Vitamin C: 83.2 mg Calcium: 110 mg Iron: 2.5 mg

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!