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Roasted Cabbage Wedges with Harissa

Roasted Cabbage Wedges

Here’s a simple recipe that takes very little prep and can be made anytime of the year. It’s perfect for a side dish with dinner this autumn season.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 4 people
Calories 108 kcal
Author Amie Valpone

Ingredients

  • 1 large purple cabbage
  • 1 tablespoon melted coconut oil
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon harissa sauce
  • 1 teaspoon finely chopped fresh cilantro
  • 1 teaspoon freshly grated lemon zest

Instructions

  1. Preheat the oven to 375 degrees F.

  2. Slice the cabbage in half, then slice each half into quarters (making 8 pieces total) and remove the stem. 

  3. Transfer each quarter onto a rimmed baking sheet and drizzle with the coconut oil, sea salt, and pepper. 

  4. Roast for 30 minutes or until the cabbage is tender. 

  5. Remove from the oven and top with harissa sauce, fresh cilantro, and lemon zest. Season with sea salt and pepper, to taste. Serve immediately. 

Recipe Notes

For homemade harissa, check out this recipe: Homemade Harissa Sauce.

Here is a store version that passes The Kitchen Test: Mina Harissa