Roasted Red Cabbage with Green Sauce

If you’re looking for a vibrant, nutritious, and delicious dish that will elevate your meals, roasted red cabbage with green sauce is an absolute must-try. With the rich sweetness of roasted cabbage paired with a fresh, herb-packed green sauce, this recipe is a feast for your taste buds. Not only is it simple to make, but it’s also vegan, packed with nutrients, and versatile enough to be served as a side or a main.

Why You’ll Love Roasted Red Cabbage with Green Sauce

1. Vibrant & Delicious: The deep, ruby red of the cabbage contrasts beautifully with the fresh green sauce, creating a dish that looks as good as it tastes.
2. Nutritious Powerhouse: Red cabbage is high in fiber, vitamins C and K, and antioxidants, while the green sauce brings in fresh herbs and healthy fats.
3. Quick & Simple: With just a few steps—slice, roast, blend—you’ll have a restaurant-worthy dish ready in under an hour.
4. Versatile: Serve it warm as a side, toss it into grain bowls, or enjoy it cold in salads.

Ingredients

For the Roasted Red Cabbage:

• 1 kg (2.2 lb) red cabbage, thinly sliced
• 2 tbsp olive oil
• Salt, to taste

For the Green Sauce:

• 1 handful parsley
• 1 handful dill
• 1/2 cup sunflower seeds
• 2 cloves garlic
• 1 tbsp tahini
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 cup water (adjust as needed)
• 1/2 lemon, juiced

Optional Garnish:

• Toasted sesame seeds

Tips for Perfect Roasted Red Cabbage

1. Slice Thinly: Thin slices roast more evenly and get that sweet, caramelized flavor.
2. Use a Hot Oven: Roasting at 200°C (390°F) ensures that the cabbage edges crisp up nicely.
3. Customize the Green Sauce: Add more herbs like cilantro or mint for a twist. You can also swap sunflower seeds with pumpkin seeds or walnuts.
4. Make Ahead: Roast the cabbage and prepare the sauce ahead of time. Assemble just before serving for a quick meal.

Variations to Try

• Spicy Version: Add a pinch of chili flakes to the cabbage before roasting or blend a small chili into the sauce for heat.
• Nutty Twist: Toast the sunflower seeds before blending to intensify their flavor.
• Creamy Dressing: Add a splash of plant-based yogurt or cashew cream to the green sauce for extra creaminess.
• Grain Bowl Upgrade: Serve the roasted cabbage over quinoa, farro, or brown rice for a complete meal.

Storage and Make-Ahead Tips

• Roasted Cabbage: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
• Green Sauce: Keep in the fridge for up to 5 days. Stir before using if it thickens.
• Freezing: The cabbage can be frozen after roasting, but the sauce is best fresh.

Frequently Asked Questions (FAQs)

1. Can I use red cabbage without roasting it?

Yes, you can enjoy this dish raw as a crunchy salad, but roasting enhances the natural sweetness and adds depth of flavor.

2. Can I substitute sunflower seeds in the green sauce?

Absolutely! Pumpkin seeds, walnuts, or almonds work well. Toasting them beforehand intensifies the flavor.

3. Is this dish vegan and gluten-free?

Yes, both the roasted red cabbage and green sauce are naturally vegan and gluten-free.

4. How long does it take to make?

From start to finish, it takes about 40–45 minutes, including roasting and blending the sauce.

5. Can I prepare this dish ahead of time?

Yes! Roast the cabbage and make the sauce ahead. Assemble right before serving for best texture and flavor.

6. Can I make the green sauce creamier?

Yes, add a tablespoon of plant-based yogurt, more tahini or soaked cashews before blending to achieve a creamier texture.

7. Can I add other vegetables?

Yes, roasted carrots, beets, or sweet potatoes pair beautifully with the green sauce.

8. Can I make this dish nut-free?

Yes, the recipe is naturally nut-free. Just ensure the green sauce seeds are not cross-contaminated with nuts if allergy-sensitive.

Check out more recipes:

Lemon-Marinated Olives

Potato Bean Salad

Moroccan Cauliflower Couscous Salad

Red Cabbage Pomegranate Salad

Roasted Red Cabbage with Green Sauce

tastysimplyvegan

A vibrant and flavorful vegan dish featuring sweet roasted red cabbage topped with a fresh, herb-packed green sauce. Perfect as a side or main, easy to make, and full of nutrients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Appetizer, Side Dish

Cuisine Mediterranean

Servings 4

Ingredients

  

For the roasted cabbage:

• 1 kg (2.2lb) red cabbage thinly sliced
• 2 tbsp olive oil
• ½ tsp salt

For the Green sauce:

• 1 handful fresh parsley
• 1 handful fresh dill
• 1/2 cup sunflower seeds
• 2 cloves garlic
• juice of ½ lemon
• 1 tbsp tahini
• 1 tbsp olive oil
• ½ tsp salt
• ½ cup water adjust as needed, add more if the sauce is too thick

Topping:

• 1 tbsp toasted sesame seeds

Instructions

 

• Preheat your oven to 200°C (390°F).
• Thinly slice the red cabbage and place it on a baking tray. Drizzle with 2 tbsp olive oil and season with salt. Toss to coat evenly. Roast in the oven for 30–35 minutes, turning halfway through, until the cabbage is golden brown and tender.
• Meanwhile, combine parsley, dill, sunflower seeds, garlic, tahini, olive oil, salt, water, and lemon juice in a blender. Blend until smooth. If the sauce is too thick, add a little more water until desired consistency is reached.
• Transfer the roasted cabbage to a serving plate. Drizzle generously with the green sauce. Sprinkle toasted sesame seeds on top for extra crunch and flavor.
• This dish is best served warm, though it can also be enjoyed cold as part of a salad or grain bowl.

Keyword cabbage recipe, green sauce, red cabbage, roasted red cabbage