Roasted Cabbage Wedges with Caraway and Lemon Yogurt
Thick cabbage wedges roasted until the edges char and caramelize, served over a cool lemony yogurt with toasted caraway — a humble winter vegetable transformed into something crave-worthy.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
- 1 medium head green cabbage
- 3 tablespoons olive oil
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon caraway seeds
- 2 tablespoons fresh dill or parsley, chopped
- Salt and pepper to taste
Preheat the oven to 425F (220C). Cut the cabbage through the core into thick wedges, keeping a bit of core on each so they hold together.
Brush the wedges all over with olive oil and season with salt and pepper. Roast on a baking sheet for 15 minutes, then carefully flip and roast another 12 to 15 minutes, until charred and tender.
Meanwhile, stir together the yogurt, lemon juice, garlic, and a pinch of salt. Toast the caraway seeds in a dry pan until fragrant.
Spread the lemon yogurt on a platter, arrange the roasted cabbage wedges on top, and scatter with the toasted caraway and fresh herbs. Serve warm.