Roasted Cabbage with Lemon Yogurt Dressing
An unusual roasted cabbage recipe was featured in the Los Angeles Times on Sunday. Anything that includes cabbage always catches my eye. The recipe called for the cabbage to be blanched for one minute in boiling water, dried, drizzled with oil and placed directly into the barbecue coals. Rotate every 5 minutes for an hour. Remove and set aside for 10 minutes.
Now, I didn’t do any of that. My roasted cabbage came straight from the oven, and I didn’t blanch it before roasting. It still came out delicious. In the newspaper, the sauce called for a herb called sumac. I didn’t have any sumac, so my yogurt sauce is just seasoned with lemon juice and chopped chives. If you have sumac, add one teaspoon to the sauce. Sometimes the simplest things are the tastiest.
By the way, this humble, inexpensive vegetable is one of the healthiest foods you can eat. It contains something called glucosinolates. Glucosinolates are broken down into active chemicals called indoles, nitriles, thiocyanates, and isothiocyanates. Studies have shown that eating a diet high in cruciferous vegetables that contain glucosinolates is associated with having a lower risk of certain types of cancer. Cabbage also contains vitamin K that is essential to building strong bones and preventing heart disease. Hope you enjoy this roasted cabbage as much as I did. Don’t miss any of Ordinary Vegan’s free recipes by signing up here.
Recipe for Roasted Cabbage with Lemon Yogurt Dressing
- 1 large head green cabbage
- 1 tablespoon of extra-virgin olive oil
- 1 tablespoon fennel seeds
- Salt & ground black pepper to taste
- 1 cup of plain vegan yogurt
- zest on one lemon
- 1-2 tablespoons of lemon juice (1 lemon)
- 2 tablespoons of chopped chives
- Pre-heat the oven to 450 degrees.
- Rinse and dry off the cabbage. Cut into 4 quarters. Brush each wedge with olive oil and sprinkle with fennel seeds. Lightly salt and pepper.
- Place in oven for 15 minutes. Turn it over and cook another 10-15 minutes watching carefully in the end so it doesn't get too black.
- In a mixing bowl, combine the yogurt, 1 tablespoon of the lemon juice and chives. Season with a tiny amount of salt and ground black pepper. Taste and add more lemon juice if needed.
- Place the cabbage on a platter with sauce and let guests tear pieces of cabbage with their fingers, dipping the cabbage into the sauce.