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Shawarma Roasted Cabbage Wedges with Green Chutney

Do you have ahead of cabbage rotting in your refrigerator? We feel the same way. However, we have a suggestion! For an attractive side dish, slice it and bake it in wedges. Cabbage is chopped into wedges and rubbed generously with our favourite shawarma spice combination before being roasted to perfection. Who’d have guessed that cabbage could be such a show-stopper?! There are only four ingredients and one pan necessary. Let us demonstrate how it’s done.

How to Make Cabbage Wedges with Roasted Cabbage

Cutting the cabbage is the first step. To chop the cabbage into wedges, cut it vertically through the core. Then, on the cutting board, arrange the flat surface of the half cabbage. Cut it into two-inch-wide wedges along with the outer layer, being sure to save a bit of the core in each wedge to keep it together (see photo below)

After that, brush the outsides of the cabbage wedges with avocado oil and season with salt and pepper to taste. For a smokey, spicy flavour, we utilized our shawarma spice blend.
These roasted cabbage wedges are excellent right out of the oven, but they’re even better with our Indian-inspired green chutney.

We hope you like these roasted cabbage wedges as much as we do! They’re:






Quick and simple


Make a bowl with quinoa or millet, chickpeas, and other green chutney as a side dish! They’d also go nicely with our Curried Quinoa Chickpea Burgers, Chickpea Shawarma Sandwich, or Masala Chickpea Stuffed Sweet Potatoes, according to us.

Roasted Cabbage Wedges with Green Chutney from Shawarma

Crispy roasted cabbage wedges with a tangy green chutney on top. A simple, attractive, and adaptable plant-based side dish. Only one pan and four ingredients are required!


Metric – US Customary

1 medium green cabbage head (or sub red cabbage)

2 to 3 tablespoons avocado oil

2 tbsp shawarma seasoning

1 tsp black pepper and 1/2 tsp sea salt


1 batch Green Chutney (Easy)


Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius) and line a large baking sheet with parchment paper.

Remove any wilted outer leaves from the cabbage, then rinse and dry the outside. Cut the cabbage in half through the stem, then cut it half again to make four quarters. Then, cut into wedges that are 2 inches thick in the thickest area. If at all possible, keep the core intact so that the leaves of each wedge stay together.

Drizzle avocado oil over the cabbage wedges on the parchment-lined baking sheet and rub to coat evenly. Rub each side of the cabbage with the shawarma seasoning, salt, and pepper to equally coat both sides.

Bake for 25-40 minutes, or until golden brown and crispy around the edges and soft when pierced with a fork in the centre (flipping halfway through). Cook the cabbage for a few minutes longer if you want it extra soft (be careful not to burn).

Prepare the green chutney while the cabbage is baking (optional). Serve the cabbage with the green chutney or other sauce of your choosing once it has finished baking.

When it’s fresh, it’s the best. Leftovers can be stored in the refrigerator for 2-3 days in an airtight container. Not suitable for freezing.


*Nutrition information is a preliminary estimate based on less avocado oil and omitting optional additions.

Nutrition of foodstuffs (1 of 4 servings)

a single serving

127 calories

14.7 g carbohydrates

3.3 g protein

7.4 g fat

0.9 g saturated fat

1 g polyunsaturated fat

5.1 g monounsaturated fat

0 g trans fat

0 mg cholesterol

336 mg sodium

432 mg potassium

5.6 g fiber

7.3 g sugar

455 IU Vitamin A

83.2 mg vitamin C

110 mg calcium

2.5 mg iron

Please let us know if you attempt this recipe! Leave a remark, give it a rating, and don’t forget to use the hashtag #minimalistbaker in your Instagram photos. 

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