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Roasted Cabbage Wedges with Harissa
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5 from 3 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 4 people
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

  • Preheat the oven to 375 degrees F.
  • Slice the cabbage in half, then slice each half into quarters (making 8 pieces total) and remove the stem. 
  • Transfer each quarter onto a rimmed baking sheet and drizzle with the coconut oil, sea salt, and pepper. 
  • Roast for 30 minutes or until the cabbage is tender. 
  • Remove from the oven and top with harissa sauce, fresh cilantro, and lemon zest. Season with sea salt and pepper, to taste. Serve immediately. 

Notes

For homemade harissa, check out this recipe: Homemade Harissa Sauce.
Here is a store version that passes The Kitchen Test: Mina Harissa

Nutrition

Calories: 108kcal