These roasted cabbage wedges have been feeding my obsession with cabbage, our versatile, affordable queen. Cabbage is roasted until charred and caramelized, and then drizzled with a vegan curry leaf ranch!
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My biggest cooking milestone this year was my obsession with cabbage. I charred it, stir fried it, chopped it into salads, made savory pancakes and cabbage rolls…you get the idea. But one head of cabbage can least one person quite a while (one of its many strengths), so to really get through it, these roasted cabbage wedges are one of my favorite and easiest uses of this underrated vegetable.
You cut the cabbage into 6-8 wedges, season it, and roast it until charred and a little caramelized. Then drizzle with a sauce of choice, an herb, and a nut and suddenly it looks like one of those things they could totally charge an arm for at a restaurant but really all it took was a $2 head of cabbage. And I haven’t made these roasted cabbage wedges for anyone else yet but I could totally see my hypothetical dinner party guests being like, wow, why is this cabbage actually really good, and then I’d get to flip my hair, be humble, and say, “Thank you, the cabbage did the work!” because honestly, the cabbage did do the work. I mostly stood there and made ranch to pass the time.
Roasted Cabbage Wedges with Curry Leaf Ranch
Ingredients
- 1 medium head of green cabbage
- 3 tbsp olive oil
- sea salt to taste
- black pepper to taste
- 1 tsp amchur (dried mango powder) (optional)
- toasted pistachios for garnishing
- cilantro for garnishing
curry leaf ranch
- 2 tbsp unsweetened plant-based milk
- ¼ tsp apple cider vinegar
- 1 tbsp olive oil
- 20 curry leaves
- ½ cup vegan mayo
- 2 garlic cloves
- ½ tsp dijon mustard
- ½ tbsp nutritional yeast
- salt to taste
- pepper to taste
- 2 tbsp chopped cilantro
Instructions
- Preheat the oven to 450 F.
- Cut cabbage into 8 wedges.
- Drizzle or brush olive oil on the wedges and sprinkle with salt, pepper, and amchur, if using. Use your hands to spread all of that into the cabbage. Bake for 25-30 minutes, flipping the wedges half way. The cabbage should be charred on the outside and tender!
- While the cabbage roasts, make the curry leaf ranch. Mix milk and apple cider vinegar in a small bowl and set aside – this is the vegan buttermilk.
- Heat olive oil in a small pan over medium heat. When the oil is hot, add the curry leaves. Stir frequently until it the leaves are darker and crisp, so about 3-4 minutes. Place the curry leaves in a small food processor and reserve any remaining olive oil to drizzle on the cabbage when it's out.
- Add mayo, dijon mustard, nutritional yeast, salt, pepper, cilantro, and vegan buttermilk to the processor. Process until smooth and creamy. Taste and adjust if needed.
- Drizzle the curry leaf ranch on the cabbage. Garnish with pistachios (or another nut) and cilantro.
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