Charred Cabbage Wedges with Lemon-Dill Yogurt
Green cabbage turns sweet, tender, and crisp at the edges when roasted in thick wedges at high heat. A cool lemony yogurt sauce with fresh dill finishes it off. An easy, budget-friendly side that pairs well with steak, chicken, or pork.
35 mins
4 servings
Ingredients
- 1 head of Cabbage (Green), medium, about 2 lb
- 3 tablespoons Olive Oil
- ¾ teaspoon Kosher Salt, divided
- ¼ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ½ cup Yogurt (Greek), plain
- 1 tablespoon Lemon (Juice), fresh
- ½ teaspoon Lemon (Zest)
- 1 tablespoon Fresh Dill, chopped (or 1 tsp dried)
- 1 tablespoon Water
Directions
- 1. Heat the oven to 450°F and line a rimmed baking sheet with parchment.
- 2. Trim the cabbage stem end, leaving the core intact, and cut the head into 8 wedges through the core so they hold together.
- 3. Lay the wedges on the sheet, brush both cut sides with olive oil, and sprinkle with most of the salt, pepper, and garlic powder.
- 4. Roast 25 to 30 minutes, flipping once halfway, until the edges are deep golden brown and the centers are tender when pierced with a knife.
- 5. Meanwhile, stir together yogurt, lemon juice, lemon zest, dill, water, and the remaining salt.
- 6. Arrange the wedges on a platter and drizzle with the yogurt sauce, or serve it on the side.
