Roasted Cabbage with Lemon Yogurt Dressing
 
Prep time
Cook time
Total time
 
Adapted from Cabbage baked in embers from Charcoal Venice Restaurant
Author:
Serves: 4-6
Ingredients
Cabbage
  • 1 large head green cabbage
  • 1 tablespoon of extra-virgin olive oil
  • 1 tablespoon fennel seeds
  • Salt & ground black pepper to taste
Sauce
  • 1 cup of plain vegan yogurt
  • zest on one lemon
  • 1-2 tablespoons of lemon juice (1 lemon)
  • 2 tablespoons of chopped chives
Instructions
Cabbage
  1. Pre-heat the oven to 450 degrees.
  2. 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.
  3. 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.
Sauce
  1. 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.
  2. Place the cabbage on a platter with sauce and let guests tear pieces of cabbage with their fingers, dipping the cabbage into the sauce.
Nutrition Information
Serving size: 1¼ wedge Calories: 102 Fat: 1 Saturated fat: 0 Trans fat: 0 Carbohydrates: 20 Fiber: 6 grams Protein: 4.5 grams Cholesterol: 0
Recipe by Ordinary Vegan at https://ordinaryvegan.net/roasted-cabbage/