Roasted Cabbage Wedges – Simple Dish with Plant Based Ingredients

roasted cabbage with parsley seasoning and a bowl of potato wedges

Today’s definitely recipe brings me back to my childhood. I grew up in an Irish-Polish family with a deep love for St. Patrick’s day. It’s probably why I’m all about pickles, horse radish sauce and sauerkraut. Today, I’m sharing my version of a childhood recipe, Roasted Cabbage Wedges.

This recipe is full of flavor thanks to the sauce, has incredible texture (especially when you blacken the edges) and is really good for you. I can’t wait for you to try it!

How to Roast a Head of Cabbage

I know many of you have a love/hate relationship with cabbage, and I don’t blame you! If you grew up on boiled, soggy cabbage, then you are missing out. This recipe is 100% crispy and comforting.

how to make cabbage wedges for baking in 3 photos

Cabbage is full of tightly layered leaves. Before you chop it and toss it into the oven, be sure to soak those wedges in a bowl of water for a few minutes to pull out any excess dirt.

seasoning cabbage wedges with garlic olive oil on a baking sheet

Since I’m roasting on high heat, I want to use an oil that won’t burn. Avocado oil is a rich oil that is perfect for this recipe. You’ll use it in the sauce as well.

Bake until the outside is toasty. The cabbage edges should be browned. If you like a black char then feel free to broil for a few minutes just before removing (watching it closely!).

Picking the Right Cabbage

I use cannonball cabbage for this recipe. It roasts perfectly on the outside while turning tender in the middle. Yum! I find purple cabbage too thick for this recipe, yet if that’s what you’ve got on hand then go for it!

What is your favorite type of cabbage? Leave a comment and let me know. I’d love to try this recipe out on a new variety!

tray of seasonings for easy vegetable recipe

Seasoning Roasted Cabbage Wedges

While you can season your cabbage wedges however you want, I find my parsley sauce the perfect edition to this roasted dish. I also season with garlic, sea salt and pepper before roasting to enhance the natural flavors as well.

If spice isn’t your thing then just omit the red pepper flakes. You can even keep them in a side dish for anyone who wants to add some to their individual portion.

finished roasted cabbage with roasted carrots and potatoes on a table

Roasted Cabbage FAQs

What is a healthy way to eat cabbage?

My roasted cabbage recipe is a great way to incorporate delicious cabbage into your diet. It’s made with real ingredients and no weird additives. You can use less healthy fat than I do with the avocado oil, and spice it exactly how you want it.

How do you make cabbage more tender?

I use a brush when adding avocado oil to cabbage before roasting it. This allows for better coverage between the tight leaves and results in a crispy on the outside, tender on the inside dish.

How do you cut a head of cabbage?

I use a large knife with a pointed end. That way I can seamlessly slice through the head of cabbage (on a cutting board, of course!) without having to hack at it. Start with the cabbage on its side, meaning the core is facing you and not touching the cutting board. Slice in half, cutting through the core. Once you’ve halved the cabbage, you can more easily cut it into wedges. I leave the core in when roasting cabbage to help keep the leaves all together. It’s easy to remove once you’re ready to serve it.

roasted cabbage wedges

Roasted Cabbage Wedges

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I grew up on roasted cabbage so it’s a staple in my St. Patrick’s Day celebrations with my family. Enjoy this simple yet comforting recipe and start a plant based tradition with your family, too!

Total Time40 minutes



  • 1 green cabbage head (large)
  • 4 . avocado oil (plus more for baking sheet)
  • 3 test minced garlic (divided)
  • 1 test sea ​​salt (divided)
  • ¼ test freshly ground black pepper
  • 1 cup fresh parsley (finely chopped)
  • 1 lemon (freshly juiced and zested)
  • ¼ test red pepper flakes
  • ¼ test paprika


  • Preheat oven to 400° F. Line rimmed baking sheet with parchment. Drizzle a little avocado oil over the parchment.

  • Prepare the cabbage by peeling away any yellowed or dry outer leaves. Cut the cabbage in half, leaving the core intact. Cut each half into 1-inch thick wedges.

  • Place wedges in a large bowl of cool water and allow to soak for 3-5 minutes to remove excess dirt. Pat dry with a clean dish towel.

  • In a small bowl, stir Together 2 teaspoons of minced garlic with 2 tablespoons avocado oil, ½ teaspoon sea salt and black pepper. Drizzle or brush the garlic oil over the cabbage, making sure some get in between the layers.

  • Place the baking sheet into the oven. Roast 25-30 minutes, or until toasty looking and tender. While the wedges are roasting, prepare the parsley sauce.

  • In a bowl, stir together lemon zest and juice with the remaining 2 tablespoon avocado oil, 1 teaspoon garlic, ½ teaspoon sea salt, red pepper flakes and paprika. Add the chopped parsley. Cover and set aside until ready to serve.

  • to serve, transfer the cabbage wedges to a serving platter and drizzle with some of the parsley sauce. Serve immediately.


  • Leaving the core intact while baking helps prevent the wedges from falling apart before you’re ready to serve them.
  • I recommend using cannonball cabbage (the green head you typically see at the grocery store) in this recipe for the best results.
  • Avocado oil works great since it has a high heat point, yet you can swap with coconut oil or olive oil if needed.

Nutrition (estimated)

Calories: 192kcal (10%) Carbohydrates: 16g (5%) Protein: 4g (8%) Fat: 14g (22%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Monnounsaturated Fat: 10g Sodium: 633mg (28%) Potassium: 491mg (14%) Fiber: 6g (25%) Sugar: 8g (9%) Vitamin A: 1534IU (31%) Vitamin C: 107mg (130%) Calcium: 117mg (12%) Iron: 2mg (11%)

vegetable recipes including pizza, homemade hummus and portobello mushrooms

Easy Vegetable Recipes

I hope you love this recipe as much as I do. I know part of it is nostalgia, yet it’s also just a good dish! If you’re looking for more ways to easily incorporate veggies into your meals then check out some of these great options:


Crunchy Carrot Salad – A Refreshing Take on a Classic Side Dish

easy grated carrot salad

The salad recipe I’m sharing today is small but mighty. It’s not loaded with leafy greens. In fact, it’s quite a simple salad. My crunchy grated carrot salad is the perfect snack or side dish.

I created this salad for my Autumn Cleanse as a snack recipe since the healthy fats give you an afternoon refresh. The lemon and orange also brighten it up because we could all use a little extra sunshine in our lives.

grating vegetables for a healthy snack

Simple Carrot Salad Tips

The hardest part of this recipe is deciding whether to peel the carrots or grate them thinly. You do you!

I turn to this salad for an afternoon pick-me-up instead of veggies and dip because, well, it’s healthier. But the dressing does elevate this dish to more than just peeled carrots and some greens.

Extra Topping Options

Feel free to up the protein in this salad with chickpeas or black beans. Use toasted sunflower seeds for a different flavor and feel free to add in some spices of your choice. The classic French carrot salad also includes fruit, so add that as a topping.

fresh garden carrots

Carrot Nutrition

Everyone knows that carrots are healthy. The beta carotene that makes them orange is great for eye health. They are naturally sweet yet low in natural sugar. The nutrients in carrots have been shown to protect the body from several kinds of cancer.

Carrot Salad FAQs

Who invented carrot salad?

The carrot salad you knew as a child is probably a French Carrot salad. It often includes fruit and is used as a side dish. Feel free to add fresh apples or raisins to my version!

How long will carrot salad stay fresh?

While this salad is at its best eaten right away, you can refrigerate it for a day or two without the dressing on it.

plant based recipes using carrots

More Carrot Recipes

If you love this grated carrot salad, use the rest of the bag in your fridge or pull some more from the garden to use in these recipes:

Crunchy Carrot Salad

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This is my plant-powered take on a classic recipe. It is lighter, brighter, and not weighed down by mayo. Serve as-is for a wonderful side dish or double and enjoy as the main event.

Total Time10 minutes



  • 2 carrots (peeled into strips)
  • ¼ cup cilantro (chopped)
  • ¼ cup sunflower seeds
  • dash ground black pepper
  • dash sea ​​salt


  • 2 . orange (juiced)
  • 2 . lemon (juiced)
  • 2 . olive oil


  • Whisk together orange juice, lemon juice and olive oil. Set aside.

  • Combine carrot strips, cilantro and sunflower seeds on a plate.

  • Drizzle dressing over salad. Season with salt and pepper to taste.


  • You can grate the carrots for this salad instead of peeling them into strips.
  • Swap out the sunflower seeds with hemp hearts (still nut-free) or sliced ​​almonds.
  • Does cilantro taste like soap to you? If so, use parsley instead.
  • Feel free to use the carrots of your choice. When I created this salad for my Autumn Cleanse, I used rainbow carrots because they’re fun!

Nutrition (estimated)

Calories: 257kcal (13%) Carbohydrates: 12g (4%) Protein: 4g (8%) Fat: 23g (35%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 5g Monnounsaturated Fat: 13g Sodium: 45mg (2%) Potassium: 356mg (10%) Fiber: 4g (17%) Sugar: 5g (6%) Vitamin A: 10368IU (207%) Vitamin C: 18mg (22%) Calcium: 41mg (4%) Iron: 1mg (6%)


Glowing Greek Salad Recipe – Mediterranean-Inspired Fresh Dish

greek salad recipe with vegan ingredients

My fav salads are loaded with toppings, full of flavor and filling. I don’t want to chew my way through lunch only to be left hungry and hour or two later. This Mediterranean Greek Salad recipe is both filling AND a flavor party. Plus it’s 100% plants.

Feel free to use this salad as a refreshing lunch feature or a grand side dish for pizza night… you really can’t go wrong! Mediterranean cuisine always show cases veggies the right way, and that’s def true in this tasty salad.

small bowls of ingredients for mediterranean greek salad

Mediterranean Greek Salad Recipe

People who live in the Mediterranean live longer, healthier lives than many of the rest of the world. It’s considered a ‘blue zone’ and I want in on their secret! Since food seems to be a key component of this longevity lifestyle, I love incorporating Mediterranean-inspired recipes into my diet.

My version of the Greek Salad includes washing + drying a few cups of mixed greens as the base. Then I top with a colorful array of chopped fresh veggies as well as kalamata olives and artichoke hearts (oh the flavor!).

I often top this salad with fresh herbs like basil, oregano or mint… or all 3! Then I dress it with a simple olive oil + fresh lemon juice dressing. Since the olives and artichokes are brined, I taste the salad before adding additional sea salt, as to not over salt it.

Mediterranean-inspired salad ingredients

Salad Toppings

While this greek salad recipe is loaded with ingredients, you can never have too many toppings. I love using my vegan Parmesan cheese sprinkle to bring a cheesy flavor + a little extra texture.

Pick your fav fresh herb (I suggest basil, mint or oregano) to chop and sprinkle. You can also add vegan or regular feta depending on what your body tolerates.

Easy Ingredient Swaps

If fresh tomatoes are hard to find then swap with ½ cup julienned or chopped sun-dried tomatoes. Chickpeas can be swapped with cannelloni beans, or you can omit altogether if using this salad as a side dish.

simple dressing in a glass bowl to pour over greek salad

Greek Salad Dressing

I’m keeping the ‘dressing’ for this super simple salad recipe: olive oil, lemon juice, sea salt and fresh ground black pepper. That’s it! No need for a complex dressing as this salad’s already exploding with flavor.

Honestly, the olives and artichoke hearts will bring a bit of salt from their brine, so you might want to taste this salad before adding salt… then add to taste.

mediterranean dishes including a plant based pizza recipe, homemade hummus and stuffed portobello mushrooms

What to Serve with Salad

What are you pairing with your greek salad? Let me know in the comments below!

Greek Salad Recipe FAQs

How do you make Greek salad dressing?

Soooo easy… olive oil + fresh lemon juice. Feel free to add a little sea salt and fresh ground pepper if you want. Dressing done.

Is Greek salad healthy?

It can be! Skip the restaurant dressing and opt for a simple olive oil + lemon + seasoning dressing. Read the labels on the jarred olives and artichokes to make sure they are simple without any weird additives. Swap feta cheese with a vegan cheese sprinkle then top with protein powered chickpeas.

What do I serve with salad?

I like pairing salads with warm foods (anyone else?!). My top picks are pizza, stuffed mushrooms, savory tofu nuggets, or a delicious and creamy soup. You can also pair it with a lovely hummus… or just toss a few scoops of hummus on top of the salad!

Mediterranean Greek Salad Recipe

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Total Time10 minutes



  • 4 cups mixed greens
  • 1 cup chickpeas (drained and rinsed)
  • ½ medium cucumber (sliced)
  • 1 red bell pepper (sliced)
  • 1 cup grape tomatoes (halved)
  • ½ cup marinated artichoke hearts (drained and chopped)
  • ½ cup red onion (thinly sliced)
  • ½ cup kalamata olives (pitted)
  • 3 . olive oil
  • 1 lemon (juiced)
  • ¼ cup fresh basil, oregano or mint (chopped)
  • ¼ cup Vegan Parmesan Cheese (optional)
  • pinch sea ​​salt (to taste)
  • pinch fresh ground black pepper (to taste)


  • Wash greens and spin or pat dry. Place in a large serving bowl. Layer the chickpeas, cucumber, bell pepper, tomatoes, artichoke hearts, red onions and kalamata olives over the greens.

  • Drizzle the olive oil and fresh squeezed lemon juice over the top. Sprinkle with a little sea salt, fresh ground pepper and fresh herbs. Gentle toss.

  • Serve with vegan parmesan cheese.

Nutrition (estimated)

Calories: 498kcal (25%) Carbohydrates: 42g (14%) Protein: 11g (22%) Fat: 33g (51%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 4g Monnounsaturated Fat: 20g Sodium: 752mg (33%) Potassium: 877mg (25%) Fiber: 12g (50%) Sugar: 12g (13%) Vitamin A: 4261IU (85%) Vitamin C: 128mg (155%) Calcium: 116mg (12%) Iron: 4mg (22%)