Shawarma Roasted Cabbage Wedges with Green Chutney Recipe
Enjoy these flavorful Shawarma Roasted Cabbage Wedges, featuring tender cabbage seasoned with a warm shawarma spice blend and roasted to crispy perfection. Served with a refreshing Easy Green Chutney, this dish makes a delicious and healthy appetizer or side that highlights the natural sweetness of cabbage with aromatic spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Gluten Free
Ingredients
Cabbage Wedges
- 1 medium head green cabbage (or substitute with red cabbage)
- 2-3 Tbsp avocado oil
- 2 Tbsp shawarma spice blend
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Green Chutney
- 1 batch Easy Green Chutney (see recipe or prepare your favorite green chutney)
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Cabbage: Remove any wilted outer leaves from the cabbage, rinse the head well, and pat dry with a towel. Cut the cabbage in half through the stem, then into quarters. Next, cut each quarter into wedges around 2 inches thick, keeping the core intact if possible so the wedges stay together during roasting.
- Season Cabbage: Place the cabbage wedges on the parchment-lined baking sheet. Drizzle 2-3 tablespoons of avocado oil over them and rub the oil to coat all sides evenly. Sprinkle 2 tablespoons of shawarma spice blend, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper on all sides of the wedges, rubbing gently to ensure even coverage.
- Roast: Bake the cabbage wedges for 25 to 40 minutes, flipping them halfway through cooking. Roast until the edges are golden brown and crispy and the centers are tender when pierced with a fork. For extra tenderness, you can cook a bit longer, just be cautious to avoid burning the edges.
- Prepare Chutney: While the cabbage is roasting, prepare the Easy Green Chutney or your preferred green chutney to serve alongside.
- Serve: Remove the roasted cabbage wedges from the oven and serve hot with the prepared green chutney or any other sauce of your choice for dipping or drizzling.
- Storage: Best served fresh. Leftovers can be stored in a sealed container in the refrigerator for 2-3 days. Not suitable for freezing as texture degrades.
Notes
- Keep the cabbage core intact when cutting wedges to help the layers stay together while roasting.
- Adjust the amount of avocado oil based on cabbage size and personal preference for oiliness.
- Shawarma spice blend can be store-bought or homemade using a mix of spices such as cumin, paprika, turmeric, cinnamon, and coriander.
- If you do not have green chutney, consider serving with tahini sauce, yogurt-based dips, or garlic sauce as alternatives.
- Watch the cabbage edges closely after 30 minutes to prevent burning while achieving desirable crispiness.
- This dish is naturally gluten-free and can be made vegan if the green chutney contains no dairy.
