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Charred Cabbage Wedges with Creamy Garlic Sauce

Deeply charred, sweet, and smoky roasted green cabbage wedges served over a rich, tangy, and creamy lemon garlic sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 wedges
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cabbage Wedges
  • 1 medium green cabbage cut into thick wedges with core intact
  • 3 tbsp extra-virgin olive oil plus more for drizzling
  • 1 tsp kosher salt to taste
  • 0.5 tsp black pepper
  • 1 tsp dried oregano or thyme
Creamy Garlic Sauce
  • 0.5 cup whole milk Greek yogurt or dairy-free alternative
  • 2 tbsp mayonnaise
  • 1 clove garlic finely grated or minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp water as needed to thin sauce

Equipment

  • Baking sheet
  • Parchment paper
  • Chef's knife
  • Mixing Bowl

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Cut the cabbage in half through the core, then cut each half into thick wedges, ensuring the core remains attached to hold the leaves together.
  3. Place wedges on the baking sheet, brush generously with olive oil, and season with salt, pepper, and half the oregano.
  4. Roast for 15 minutes, carefully flip the wedges, and roast for another 10-15 minutes until the edges are deeply charred and the core is tender.
  5. In a small bowl, whisk together the Greek yogurt, mayonnaise, grated garlic, lemon juice, and a pinch of salt until smooth. Add water to thin if necessary.
  6. Spread a pool of the creamy garlic sauce on a serving plate, top with the hot charred cabbage, drizzle with olive oil, and garnish with remaining herbs.

Notes

Keep a close eye on the cabbage during the last 5 minutes of roasting to ensure the leaves char beautifully without turning to bitter ash.