Roasted Cabbage and Chimichurri Recipe

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During the fall, roasted veggies are a staple.

Not only do they require very little prep and clean-up, but the smell of roasted veggies and a warm kitchen is also great during the colder months. This recipe is super simple, and this dish is excellent for holiday potlucks! I love cabbage and have eaten it braised or boiled during my childhood, but once I started eating roasted cabbage it became a dinner party staple.

It’s best that you roast the cabbage on a baking sheet with a silicone baking mat, it helps with the texture and flavor of the cabbage. If you don’t have a silicone baking mat, aluminum foil will do. I also like to roast in a cast-iron skillet if I only need one to two servings.

If you give this recipe a try be sure to snap a pic and tag me @plantbasedbre!

Yield

2-3 servings

Author

Plant Based Bre

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

Print

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Roasted Cabbage and Chimichurri

Ingredients

Roasted Cabbage

• 1 Head of Green Cabbage, cut into quarters, then cut quarters in half  
• 2 tbsp Extra Virgin Olive Oil (EVOO)
• 1 tbsp Smoked paprika
• 1 tsp Cayenne pepper
• 2 tbsp Garlic powder
• 2 tsp Chili powder
• Pink salt + Black Pepper

Chimichurri

• 1/4 C Italian parsley, diced
• 1/4 C Cilantro, diced
• 3 Garlic cloves, diced
• 1 1/2 tsp Red pepper flakes
• Pink salt + Black Pepper
• 1 C EVOO

Instructions

1. Preheat oven to 375 degrees.
2. Cut the head of cabbage into wedges. Place cabbage wedges onto the baking sheet.
3. Combine dry spices in a bowl.
4. Drizzle EVOO onto the cabbage. Sprinkle dry seasoning evenly.
5. Roast for 20-25 minutes, until cabbage is roasted evenly.
6. Combine all the ingredients of the chimichurri while the cabbage is roasting.
7. Top with chimichurri, serve warm.

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