Shawarma Roasted Cabbage Wedges with Green Chutney

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Fork pressing into a bite of a shawarma roasted cabbage wedge

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.

Olive oil, green cabbage, salt, pepper, and shawarma spice mix

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).

Slicing a green cabbage into wedges

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.

Rubbing shawarma spice mix onto cabbage wedges

Roasting at 425 F (218 C) makes the wedges tender with crispy edges. The crispy bits are our favorite part!

Parchment-lined baking sheet of roasted cabbage wedges

They’re delicious straight from the oven, but pairing with our Indian-inspired green chutney elevates these roasted cabbage wedges to the next level.

Fork with a bite of a shawarma roasted cabbage wedge on the end

We hope you LOVE these roasted cabbage wedges! They’re:

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

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!

Close up shot of a fork holding a bite of a shawarma roasted cabbage wedge

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
Fork above a plate of roasted cabbage wedges
5 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 (Servings)
Course Side
Cuisine Gluten-Free, Indian-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 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


  • 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.



*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!

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My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, perhaps! The spices may have trouble sticking though. Using this method of steaming then roasting should help. Let us know if you try it!

  1. Janice says

    Our CSA delivered a fresh head of cabbage this week and this was the perfect recipe for it!! We loved it! The spice blend is so delicious I want to eat it by itself. We made the green chutney with cilantro cut from our garden so it was extra fresh and delicious! Thank you for a great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed it, Janice. Thank you for the lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ann, sorry for any confusion. You can find the recipe for the chutney linked in the ingredients.

    • Gabrielle says

      I just finished having this for dinner tonight…. And wow this was amazing! Full flavour and so easy to put together! Another great recipe!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Woohoo! We’re so glad you enjoyed it, Gabrielle. Thank you for sharing! xo

  2. Emily says

    I was looking for something to make for my main dish (made chicken briyani for the meat eaters), and saw this in my email. I didn’t have cloves, so just left that out, but the spice was perfect without! My oven is so tiny it kinda steamed these a bit more than I would have liked, but the edges that did get crispy were amazing! I didn’t want chutney, so I made a cashew ranch with cilantro and it was so perfect! Served with just the rice of the Briyani. I think I’ll do this with cauliflower next! Thanks for recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Emily! Love the cauliflower idea too. Thanks so much for sharing! xo