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Roasted Cabbage Steaks with Yogurt Sauce

Thick wedges roasted until the edges char and the core turns sweet, under a cold garlic yoghurt.

Prep
10 min
Cook
35 min
Makes
Serves 4
Jump to the recipe
Cabbage wedges seared and browned in a griddle pan
Photo: Gu Ko / Pexels

Boiled cabbage tastes of sulphur. Roasted cabbage tastes of caramel, and the reason is chemistry rather than opinion: boiling breaks down the glucosinolates into the sulphurous compounds people remember from school dinners, while dry heat above 200°C drives the Maillard reaction and the sugars in the core instead.

Cut through the stem, not across it. The core is what holds a wedge together, and a wedge without it collapses into leaves the moment you move it.

Leave them alone for the first twenty minutes. Every time the oven door opens the temperature drops by about 25°C, and browning stops until it recovers. One turn, at twenty minutes, is enough.

The same high-heat rule applies to roasted sweet potato bites.

The sauce is cold and sharp on purpose. Roasted cabbage is sweet and a little smoky, and hot creamy sauce on top of that is cloying. Cold yoghurt with raw garlic and lemon cuts straight through it.

A ramekin of yogurt sauce dusted with paprika
Photo: Kyle Killam / Pexels

Roasted cabbage with yogurt sauce, printed

Thick wedges roasted until the edges char and the core turns sweet, under a cold garlic yoghurt.

Cabbage, and the yogurt sauce

For the cabbage

  • 1 large white or savoy cabbage
  • 4 tbsp olive oil
  • 2 tsp fine salt
  • 1 tsp black pepper
  • 1 tsp caraway seeds, optional

For the yogurt sauce

  • 1 cup (250 g) Greek yoghurt
  • 2 garlic cloves, crushed with salt
  • Juice and zest of 1 lemon
  • 2 tbsp olive oil
  • 2 tbsp chopped dill
  • Salt and pepper

Cutting wedges that hold together

  1. 1 Heat the oven to 425°F (220°C) convection. Cut the cabbage through the stem into 3 cm wedges, keeping a piece of core in each so it holds together.
  2. 2 Lay them on a sheet pan with space between them, brush both cut faces with oil, and season with salt, pepper and caraway.
  3. 3 Roast 20 minutes without opening the door. Turn each wedge and roast another 12–15 minutes, until the edges are properly charred and a knife slides into the core.
  4. 4 While they roast, stir the sauce together and keep it cold.
  5. 5 Serve the wedges hot with the cold sauce spooned over and more dill.

On charring

  • Savoy gives frillier, crispier edges; white cabbage gives a sweeter core. Both work.
  • Charred edges are the point, not a mistake. Pale roasted cabbage tastes of very little.