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Roasted Za'atar Cabbage Wedges
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3.34 from 9 votes

Za’atar & Parmesan Roasted Cabbage Wedges

Prep Time15 mins
Cook Time30 mins
Course: Appetizer
Servings: 5
Calories: 371kcal
Author: Gina Fontana

Ingredients

For the Cabbage Wedges:

  • 2 large heads caraflex cabbage (may use traditional round cabbage if preferred)
  • 2 tablespoons olive oil
  • 2 tablespoons za’atar seasoning
  • 2 cups shredded Parmesan cheese (or vegan Parmesan)

For the Tahini Yogurt Sauce:

  • ½ cup unsweetened plain yogurt (regular or dairy-free)
  • 2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons ground cumin
  • ¼ teaspoon kosher or fine sea salt
  • 1 tablespoon water (to thin, if desired)
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Wash the cabbages and slice them into wedges, keeping a portion of the core on each slice so the cabbage holds together in one piece. Place each wedge on a parchment-lined baking sheet. Drizzle each wedge with olive oil.
  • In a medium bowl, mix the za’atar seasoning with the shredded Parmesan cheese and stir to combine. Top each cabbage wedge generously with this mixture and roast for 25-30 minutes, until the edges are crispy.
  • While the cabbage wedges are roasting, whisk together all the tahini yogurt sauce ingredients in a small bowl and set aside. Serve the cabbage warm with the tahini yogurt sauce drizzled over top.

Nutrition

Calories: 371kcal | Carbohydrates: 30g | Protein: 22g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 841mg | Potassium: 830mg | Fiber: 12g | Sugar: 13g | Vitamin A: 818IU | Vitamin C: 134mg | Calcium: 770mg | Iron: 6mg