Roasted Cabbage Wedges With Lemon Vinaigrette Recipe (2024)

Here's a tahini sauce that is perfect for grilled cabbage. It would not replace this dish since the coolness and tang is what sells it. But your instinct for tahini and cabbage was spot on.1 garlic clove, finely grated1/3 cup tahini¼ c. olive oil1 tsp. honey½ tsp. ground cuminJuice and zest from 1 lemonmix and pour over grilled cabbage. sprinkle with about 1/3 c. fresh chopped dill

I wonder how Mexican creama might work in lieu of the sour cream. No thinning needed, tangy, and pretty widely available in supermarkets.

Follow your heart "Vegannaise" (mayonnaise)and Foragers cashew yogurt...has a nice thickness and tang like sour cream.

Made the roasted cabbage without the final dressing. Served hot. Wow. Best roasted cabbage I have made.

This is amazing. So much more than the sum of its humble parts. Make it. Didn’t need the creamy dressing it was just delicious without. It’s delicious right out of the oven. It’s delicious at room temp. It’s delicious straight from the fridge. Next time I’ll omit the creamy dressing and make extra vinaigrette to drizzle. Made with red cabbage, the lemon helps preserve the color so it is beautiful side. I’ll serve for thanksgiving (maybe plate on a bed of arugula for even more color?)

I think a tahini dressing could be tasty.

I always switch chosen form of plain yogurt for any cream suggestion

So delicious and easy. I might make a bit more of the basting sauce next time. Had with chicken bratwurst and mustard - really complementary. And it's good chilled or at room temperature.

I am not sure why you think you have to wash it. Remove the outer leaves, and you're good to go!

The question about washing cabbage confused me. Why would the inside of a cabbage need washing? Am I misled by thinking that it would not be exposed to dirt or chemicals that could be washed off? I should think it would be perfectly clean and maybe need a rinse on the outside.

Made this tonight with red and green cabbage - half of each, subbed yogurt for sour cream. So tasty and beautiful…plan to make again for Thanksgiving meal.

Try with a 400 degree oven.

Both the sauce for brushing and the final dressing have too much lemon for my taste. The inner leaves were so tightly wrapped that the sauce couldn't "drip between the leaves.The outer leaves were burnt and the cabbage was still tough. I think the temperature should be lower, and the cooking time longer, and that the pan should be loosely covered with foil for part of the time. The dressing was good, but doesn't blend well with the other flavors. I used it on the fish I was serving.

I made this to accompany a simple dinner of marinated roast pork tenderloin, homemade applesauce, and the baked sweet potato recipe (with a squeeze of lime) on this site. My guests wanted every single recipe. The cabbage (I used red for aesthetics) was a particular success. Easy and, as one reviewer said, the whole is more than the sum of its parts. I'll be making again and again.

So simple yet so stunning looking. I loved the presentation--but some of my wedges fell apart. If I were making this for a specific number of folks, I would buy another cabbage and double the recipe, so as to be sure of having enough perfect wedges. And I'd eat the others myself!

I will not make this again. The dressing was lost with the marinade the the cabbage was cooked with. I had it warm, Will try again tomorrow cold and see if there is a major improvement.

Fi says “low and slow”

Not really fond of this recipe. The house really smells terrible when you roast cabbage but the toast wasn’t bad when warm. The next day the cabbage, when served cold, tasted bitter and had an unpleasant mushievtexture. I will not be cooking this again.

Wow! I’ve been dying to try roasted cabbages and it did not disappoint. Even my skeptical husband ended up loving it - so much he was using his fingers over a fork! Didn’t make the creamy dressing but a little extra fat would be good. Roasting time was perfect for me

Excellent cabbage recipe. I typically use Savoy cabbage - more ruffle to hold the dressing.I also prefer 2% Greek yogurt over sour cream or créme fraîche for the sauce. More tang...the mayo offers enough richness. Make extra!

This is one of my favorite vegetarian dinners! I swap Greek yogurt in for the crème fraiche/sour cream when I don’t have those and it works great for a tangy and fresh dressing. I also typically make a white bean purée (white beans, lemon zest and juice, olive oil, garlic) to go with this for some added protein—it makes for a pretty substantial main dish! Highly recommend!!!

Doubled the mustard lemon oil mixture. Used have to marinate some chicken thighs cut into smallish pieces. Then added those to the cabbage when roasting. Excellent. I don’t think the dressing is even necessary. Enough goodness with just the marinade.

This didn't crisp at all. The cabbages fell apart and were a soggy mess. Tasty but not exactly what I had in mind for showing off my home grown cabbages!

enjoyed...cut cabbage relatively thin does not have to stay in wedges

I made this without the dressing and also brushed the glaze over uncured brats and cooked them together as a sheet pan dinner. Very tasty.

The burnt bits are the best part!

1 1/4 at thickest point while cutting thru stem? 12 wedges for a whole cabbage seems wrong.

The mustard-lemon-honey glaze really works with cabbage. Definitely a keeper. Option to the lemon dressing, I served it still warm with a hot honey to drizzle over it.

This smelled amazing cooking but was disappointing in taste. Would rather eat hot.

This is now my favorite roasted cabbage recipe. It is delicious with or without the sauce. I doubled the vinaigrette that I brushed on the cabbage. I've used both green & purple cabbage & they were both perfectly cooked at 30 minutes. Alexa Weibel's recipe for Sheet-Pan Roasted Chicken & Cabbage on here is similar, but with the added chicken on top, its juices mingling with the cabbage...fantastic.