Shawarma Spiced Roasted Cabbage Wedges with Green Chutney
Golden, crispy-edged cabbage wedges seasoned with warming shawarma spices and roasted until tender. The earthy, aromatic spice blend transforms humble cabbage into a flavorful side dish that pairs beautifully with bright, fresh green chutney. Perfect as a vegetarian main or side dish for Mediterranean and Middle Eastern meals. This simple roasting method creates caramelized edges while keeping the center perfectly tender.
Ingredients
Instructions
- 1
Preheat oven and line a large baking sheet with parchment paper
- 2
Remove any wilted outer leaves from cabbage, rinse the outside, and pat dry
- 3
Cut cabbage in half through the stem, then in half again until you have four quarters
- 4
Cut into wedges that are approximately 2 inches thick at the thickest part, keeping the core intact so leaves stay together
- 5
Place cabbage wedges on the parchment-lined baking sheet and drizzle with avocado oil
- 6
Rub oil to coat evenly, then sprinkle shawarma seasoning, salt, and pepper on each side
- 7
Rub seasoning to coat sides evenly
- 8
Bake for 25-40 minutes or until edges are golden brown and crispy and center is tender when pierced with a fork, flipping halfway through
- 9
Continue cooking a bit longer for extra tender cabbage, being careful not to burn
- 10
While cabbage bakes, prepare the green chutney if using
- 11
Serve with green chutney or other sauce of choice
Tips
Keep the core intact when cutting wedges so the cabbage leaves stay together during roasting.
For extra crispy edges, increase oven temperature to 450°F for the last 10 minutes of cooking.
Red cabbage can be substituted for green cabbage with similar cooking times and results.
Good to Know
Leftovers will keep in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.
Best when fresh. Serve with green chutney or other sauce of choice.
Common Mistakes
Don't skip flipping halfway through to ensure even browning on both sides.
Watch carefully during final minutes to prevent burning while achieving crispy edges.
Substitutions
same flavor profile and texture
different but complementary flavor
FAQ
Can I use red cabbage instead of green?
Yes, red cabbage works perfectly with the same cooking time and method. The flavor will be slightly earthier but equally delicious.
What if I don't have shawarma spice blend?
You can substitute with za'atar, baharat, or make your own blend with cumin, coriander, paprika, and a pinch of cinnamon.
How long will the roasted cabbage keep?
Store leftovers in the refrigerator for up to 2-3 days. Reheat in a 350°F oven to restore some crispness.