Fall is here, people! Enjoy the crisper air and apple picking dates, and get on board with this fabulous dish you can have on your dinner table all season long.
Fall is sneaking in the air as of late, it’s still warm out, but in the morning you can definitely get a sneak peak of what’s coming. I’d like to say this makes me whip out my roasted vegetable recipes as if they’d been hibernating over the summer, but honestly… I never stop roasting vegetables. Even in 80 degree weather, hehe. They’re just too good, too easy and too good, YES– I said it twice. 
Cabbage isn’t something I normally eat cooked, I usually slice it or ferment it, but I recently tried grilling it which was fabulous and since I roast just about everything else… it was time this pretty purple cabbage met my roasting pan!
Guys. IT’S DELICIOUS.
Eating it alone with some salt and pepper would be perfectly tasty as is, but I now have a basil plant outside and had some other herbs lying around that were begging to be used. LIGHT BULB – Green goddess dressing!! Green goddess dressings can vary in the herbs used, so I put my own spin on it with a little basil and chives, tahini and WOW. This is my new favorite. This recipe makes enough so you’ll have leftovers too :)
Marrying these two was a better combo than I imagined and is very simple. The deep roasted flavor from the cabbage and herbaceous, creamy dressing hits all the notes for me. If you have nuts, preferably hazelnuts – toast those up and throw them on top for added crunch. YEAH. It takes just about 40 minutes to do everything and if you’re an expert multi-tasker, maybe less.
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- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This roasted purple cabbage dish is paired with a creamy vegan Green Goddess Dressing, offering a delightful blend of deep roasted flavors and herbaceous notes.
Ingredients
- 1 head of purple cabbage
- 1-2 Tbsp olive oil
- Sea salt, to taste
- 1/4 cup tahini
- 1/4 cup fresh basil leaves
- 1/4 cup chopped chives
- 1/2 lemon, juiced
- 1/2 tsp apple cider vinegar
- Roasted hazelnuts, for topping
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Chop the head of cabbage into quarters, leaving the core intact to hold the wedges together.
- Place the cabbage wedges on the prepared baking sheet and drizzle with olive oil. Sprinkle with sea salt to taste.
- Roast the cabbage in the preheated oven for 25-30 minutes, or until the edges are browned and crispy.
- While the cabbage is roasting, prepare the Green Goddess Dressing by combining tahini, basil leaves, chopped chives, lemon juice, and apple cider vinegar in a blender. Blend until smooth and creamy.
- Once the cabbage is roasted, remove it from the oven and let it cool slightly.
- Drizzle the roasted cabbage with the Green Goddess Dressing and sprinkle with roasted hazelnuts before serving.
Notes
For added crunch, sprinkle toasted hazelnuts on top of the finished dish. The dressing can be made in advance and stored in the refrigerator for up to a week. Feel free to experiment with different herbs in the dressing, such as parsley or cilantro. This dish pairs well with grilled proteins or can be enjoyed on its own as a light meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 12
- Carbohydrates: 10
- Fiber: 4
- Protein: 4
- Cholesterol: 0
Frequently Asked Questions
What type of cabbage should I use for this recipe?
This recipe specifically calls for purple cabbage, which adds a vibrant color and unique flavor when roasted.
Can I use other herbs for the Green Goddess dressing instead of basil and chives?
Yes, you can customize the Green Goddess dressing by using different herbs you have on hand, but basil and chives work particularly well in this recipe.
How do I toast the hazelnuts for the garnish?
Spread the hazelnuts on a baking sheet and toast them in the oven at 350°F for about 10 minutes, or until they’re golden and fragrant, making sure to stir them halfway through.
