Roasted Cabbage Wedge Caesar by @starinfinitefood

1h8

4 servings

🫒

1.5 tbsp

Olive oil

🥬

1

Green cabbage

🍲

240 ml

Vegetable broth

🧂

1.3 tsp

Salt

⚫

0.13 tsp

Pepper

🫘

430 g

Chickpeas

🌿

1.5 tsp

Dried oregano

🧄

2.5 tsp

Garlic

🥣

6 tbsp

Greek yogurt

🌱

60 ml

Tahini

🍁

0.5 tbsp

Maple syrup

🍋

1 tbsp

Lemon juice

🫒

1 tbsp

Capers

🧃

0.5 tsp

Caper juice

🌼

0.5 tsp

Dijon mustard

🧀

2 tbsp

Parmesan cheese

💧

2 tbsp

Water

🌿

Fresh parsley

🧅

Red onion

  1. Preheat

    Preheat the oven to 425.

  2. Heat
    • Olive oil
    • Green cabbage

    Heat a large skillet over medium-high heat, add the oil then sear the cabbage on each side for 3-4 minutes, until browned.

  3. Flip
    • Green cabbage
    • Vegetable broth

    Flip the cabbage so the wedges are facing up, add the broth to the skillet, then cover and place the skillet in the oven for 25-30 minutes.

  4. Place
    • Green cabbage

    Remove the cover and place it back in the oven for another 10 minutes, until the cabbage is tender and the liquid is evaporated.

  5. Add
    • Chickpeas

    Add the chickpeas to a sheet pan and dry roast them for 10 minutes.

  6. Add
    • Olive oil
    • Salt
    • Garlic

    Remove them from the oven and add the oil, salt, oregano and garlic, toss to coat.

  7. Place
    • Chickpeas

    Place the chickpeas back in the oven for 8 minutes.

  8. Roast
    • Greek yogurt
    • Tahini
    • Maple syrup

    While everything roasts, add all of the dressing ingredients to a bowl and whisk to combine.

  9. Plate
    • Green cabbage
    • Fresh parsley
    • Red onion

    Plate the cabbage, then top with the dressing, chickpeas, parsley, onion and Parmesan.

Roasted Cabbage Wedge Caesar by @starinfinitefood

1h8

4 servings

🫒

1.5 tbsp

Olive oil

🥬

1

Green cabbage

🍲

240 ml

Vegetable broth

🧂

1.3 tsp

Salt

⚫

0.13 tsp

Pepper

🫘

430 g

Chickpeas

🌿

1.5 tsp

Dried oregano

🧄

2.5 tsp

Garlic

🥣

6 tbsp

Greek yogurt

🌱

60 ml

Tahini

🍁

0.5 tbsp

Maple syrup

🍋

1 tbsp

Lemon juice

🫒

1 tbsp

Capers

🧃

0.5 tsp

Caper juice

🌼

0.5 tsp

Dijon mustard

🧀

2 tbsp

Parmesan cheese

💧

2 tbsp

Water

🌿

Fresh parsley

🧅

Red onion

Preparation Steps

  1. Step 1/9

    Preheat the oven to 425.

  2. Step 2/9

    Heat a large skillet over medium-high heat, add the oil then sear the cabbage on each side for 3-4 minutes, until browned.

    🫒Olive oil
    🥬Green cabbage
    🍳Skillet

  3. Step 3/9

    Flip the cabbage so the wedges are facing up, add the broth to the skillet, then cover and place the skillet in the oven for 25-30 minutes.

    🥬Green cabbage
    🍲Vegetable broth
    🍳Skillet
    ✨Lid

  4. Step 4/9

    Remove the cover and place it back in the oven for another 10 minutes, until the cabbage is tender and the liquid is evaporated.

    🥬Green cabbage
    🍳Skillet

  5. Step 5/9

    Add the chickpeas to a sheet pan and dry roast them for 10 minutes.

    🫘Chickpeas
    🍳Sheet pan

  6. Step 6/9

    Remove them from the oven and add the oil, salt, oregano and garlic, toss to coat.

    🫒Olive oil
    🧂Salt
    🌿Dried oregano
    🧄Minced garlic
    🍳Sheet pan

  7. Step 7/9

    Place the chickpeas back in the oven for 8 minutes.

    🫘Chickpeas
    🍳Sheet pan

  8. Step 8/9

    While everything roasts, add all of the dressing ingredients to a bowl and whisk to combine.

    🥣Greek yogurt
    🌱Tahini
    🍁Maple syrup
    🍋Lemon juice
    🫒Capers
    🧃Caper juice
    🌼Dijon mustard
    🧄Minced garlic
    🌿Dried oregano
    🧂Salt
    ⚫Pepper
    🧀Parmesan cheese
    💧Water
    🥣Bowl
    🥄Whisk

  9. Step 9/9

    Plate the cabbage, then top with the dressing, chickpeas, parsley, onion and Parmesan.

    🥬Green cabbage
    🌿Fresh parsley
    🧅Red onion
    🧀Parmesan cheese
    🫘Chickpeas

Composition

Ingredients

Types

Oils, Vegetables, Condiments, Spices, Legumes, Herbs, Dairy, Sweeteners, Fruits, Liquids

Ingredients

Olive oil, Green cabbage, Vegetable broth, Salt, Pepper, Chickpeas, Dried oregano, Garlic, Greek yogurt, Tahini, Maple syrup, Lemon juice, Capers, Caper juice, Dijon mustard, Parmesan cheese, Water, Fresh parsley, Red onion

Notes

Olive oil (for the cabbage, for the chickpeas), Green cabbage (small, cut into four equal wedges, or 1/2 large cabbage), Salt (for the cabbage), Pepper (to taste, for the cabbage, for the dressing), Chickpeas (canned, rinsed and drained), Dried oregano (for the chickpeas), Garlic (for the chickpeas, minced, for the dressing), Capers (chopped), Parmesan cheese (or nutritional yeast, for the dressing, shredded, for topping), Water (2-4 tbsp to thin), Fresh parsley (chopped, for topping), Red onion (minced, for topping)

Allergens

Milk, Sesame, Mustard

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Vegetarian

Calories

320 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 28g, Fat: 18g, Fiber: 7g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 160mg, Iron: 2.2mg, Potassium: 480mg, Sodium: 780mg

Vitamins

Vitamin C: 55mg, Vitamin K: 75mcg, Folate: 70mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

53 minutes

Overall

1 hour 8 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Skillet, Sheet pan, Bowl, Whisk, Lid

Appliances

Oven

Type

Type

Type Of Dish

Salad, Main Course, Side Dish

Occasions

Meal Prep, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Caramelized, Tender

Flavors

Garlicky, Tangy, Savory, Nutty, Lemony, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,keep dressing separate if possible for best texture), freezer : not recommended (roasted cabbage and yogurt-based dressing do not freeze well)