Roasted Green Cabbage with Green Tahini Sauce is an easy recipe for incorporating cabbage in a flavorful way! The cabbage leaves get a roasted, crunchy outside with a soft and tender inside. It’s perfectly seasoned and so filling! Enjoy it this St. Patrick’s Day…or any time you want a delicious veggie side!
I recently was out to dinner and tried grilled cabbage for the first time. I’m not quite sure how I have made it this far my food career (and life!) without ever trying cooked cabbage, but I was literally blown away by both the flavor and texture! It had a flaky, meaty quality to it that almost resembled a white flaky fish (minus the fishy flavor, of course). The cabbage was surprisingly satisfying for a cooked leafy green vegetable and I just loved it. I knew I had to learn to cook it myself at home…and that’s how this Roasted Green Cabbage with Green Tahini Sauce came to be!
Cast Iron Roasted Green Cabbage
I’d had such great success with the Whole Roasted Cauliflower using my cast iron skillet that I decided oven roasting would be the perfect easy, delicious way to put my own spin on this recipe. I love how cast iron sears and adds so much flavor. The roasted cabbage turned out golden brown and crispy on the outside and soft and tender on the inside. It was simple and wonderful with just the olive oil, salt and pepper. I LOVE pouring Herbed Tahini Sauce or Green Tahini Sauce over pretty much any veggie…and this roasted cabbage was certainly no exception! I knew after one bite that it was a match made in heaven!
Vegan St. Patrick’s Day
I got everything I needed for this simple, festive dish at Sprouts. They make it really easy to find vegan ingredients for all of my favorite recipes! This green cabbage is uber festive for St. Patrick’s Day and I loved making a traditional dish my own way. I’m not an ounce Irish but love any excuse to celebrate with food! Since corned beef is definitely not my thing, I’ll make this cabbage recipe and enjoy every bite. I rely on the Sprouts produce section for fresh, seasonal offerings at really affordable prices. You can put a vegan spin on any of your favorite traditional recipes with their many, many plant-based options!
Health Benefits of Cabbage
Cabbage is a powerhouse vegetable offering so many health benefits. It is high in fiber, low in calories and loaded with antioxidants, phytochemicals and vitamins. It is considered an excellent source of immune boosting vitamin C. I love to serve it over warm, fluffy white quinoa or with rice. It’s a filling vegetable side dish anytime of year!
Cabbage Selection and Storage
Cabbage is in season year-round. Look for green well-formed, smooth cabbage heads with compact leaves. The head of cabbage should feel heavy for its size. This is a vegetable you can definitely buy ahead of time to keep on hand. You can refrigerate cabbage in the crisper for up to seven days! Keep it wrapped in the plastic from the store and it’ll stay fresh longer.
You can serve this dish in the skillet or you can transfer to a serving dish. This is a vegan, gluten-free, nut-free, refined sugar-free, soy-free, egg-free and dairy-free recipe. I hope you love it as much as I do! It is so easy and flavorful. If you give it a try, please let me know! Leave a comment below, rate it, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations!
More Vegetable Side Dishes
No-Fuss Seasoned Baked Sweet Potatoes
Crispy Oven Roasted Cauliflower
Easy Maple Glazed Sautéed Carrots
Maple Roasted Butternut Squash
Cauliflower Steaks with Lemony Mashed Peas & Mint
Crispy Maple Roasted Brussels Sprouts
Roasted Whole Rainbow Carrots with Creamy Hummus and Green Tahini
Roasted Green Cabbage with Green Tahini Sauce
- Total Time: 1 hour 20 mins
- Yield: 4 1x
- Diet: Vegan
Description
Roasted Green Cabbage with Green Tahini Sauce is an easy recipe for incorporating cabbage in a flavorful way! The cabbage leaves get a roasted, crunchy outside with a soft and tender inside. It’s perfectly seasoned and so filling! Enjoy it this St. Patrick’s Day…or any time you want a delicious veggie side!
Ingredients
- 1 small head green cabbage (~1.5 lbs.)
- 1/3 cup extra virgin olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- Optional: Green Tahini Sauce or Herbed Tahini Sauce for drizzling on top
Instructions
- Preheat oven to 400 degrees Fahrenheit. Coat a 12-inch cast iron skillet with 1 tablespoon of extra virgin olive oil.
- Next, prepare the cabbage. Wash and dry, remove just the outer layer of leaves (“wrapper leaves”) and slightly trim the stem leaving the core intact. Cut into quarter wedges lengthwise.
- Place the cabbage in the skillet and coat generously with olive oil on all outer sides using a silicone brush. Sprinkle on all sides with salt and pepper.
- Cover the skillet tightly with aluminum foil and cook covered for 40 minutes. Remove the skillet from the oven, remove the aluminum foil using tongs (or two forks) gently flip each cabbage quarter onto a different side. Roast uncovered for 15 minutes. Remove the skillet from the oven again and use tongs to rotate each quarter of cabbage again (so that all three sides have a chance to be face down in the skillet which allows them to brown evenly). Roast uncovered for another 10-15 minutes watching closely at the end to avoid any burnt spots.
- Check for doneness by sliding a knife into the thickest part of the cabbage near the core. It should slide in and out effortlessly. If it does not return to the oven for another 10 minutes uncovered. Cooking time will vary based on your oven and the size of your cabbage. You do not want any part of the cabbage to be crunchy. It should be soft and tender throughout.
- Serve immediately with Herbed Tahini Sauce or Green Tahini Sauce drizzled overtop (or the sauce can be served on the side). Store leftover roasted cabbage in an airtight container in the refrigerator for up to 5 days (once it has fully cooled to room temperature). Reheat leftovers in a lightly oiled cast iron skillet at 400 degrees for 10 minutes or until heated through. Store the sauce separately.
Equipment
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- Prep Time: 5 mins
- Cook Time: 75 mins
- Category: Side Dish
Made that recipe yesterday and it was delish! Included the Green tahini sauce. Long baking time but super easy and a different way to enjoy cabbage. Will do again!
Thank you so much for letting me know, Valérie! And thank you for taking the time to rate this recipe – super helpful! Yes, it does take a long time but the results are so worth it. Take care! XO
Did you use Napa cabbage? It looks like Napa in the picture
You know, I did… good eye! But green cabbage works so much better honestly. I have made this recipe for years but couldn’t get my hands on green cabbage the day of the photoshoot!
Hi, Valerie! Thank you so much! I’m so happy you loved it. Yes, long baking time for sure. If you are pressed for time you could chop it up more or slice into thin steaks. Glad you will be trying it again!
what is green tahini sauce please? how do you make it?
https://www.eatingbyelaine.com/herbed-tahini-sauce-vegan-paleo-whole30-friendly/ is my favorite one. This is another really yummy option: https://www.eatingbyelaine.com/2019/02/27/green-tahini-sauce/
What is the cabbage sitting on? It looks like beans. Can you share that as well? I am definitely Irish and will be making this, this week. TY. Oh and found you on Sprouts!!
Hi Kerri! So happy you found me via Sprouts! I love Sprouts SO much and shop there all the time.
The cabbage is in a cast iron skillet and sitting directly on the skillet. I didn’t use any beans in this recipe. Maybe what you are seeing is the oil and seasonings that got nice and crispy in the oven? I also drizzled the herb tahini dressing overtop. LMK exactly which photo you are talking about and maybe I can help a bit better. I typically love to serve it over quinoa or rice.
Happy early St. Patrick’s Day! So happy you are planning on this one – it is SO good!
Hi Elaine! I love cabbage. Could be my Polish roots. I’m curious if this recipe could work in my air fryer and allow me to use less oil. I think I might try it. If it works, I’ll let you know.
I think it totally could work in the air fryer! I’m eager to hear how it goes for you so please do let me know all the details/results!