Roasted Red Cabbage Wedges with Za’atar |

Roasted Red Cabbage Wedges with Za’atar

This post was originally published here October 10, 2016. I’ve since updated the text and photographs. If you’re not already roasting your cabbage, I’m here to tell you to start!

Do you have strong feelings about cabbage?

I never really did until recently. Cabbage was always just “fine”. I certainly enjoyed shredding it and adding it to salads, tacos or grain bowls for some extra crunchiness. But I certainly wasn’t sitting over here going crazy for cabbage or anything like that.

Until I started roasting it. Then cabbage suddenly became a thing that I wanted. Like a legit, stand-alone side dish that I craved. It was no longer just an afterthought.

Roasted Red Cabbage Wedges with Za’atar |

So if you’re on the fence about cabbage, I totally get it. But trust me when I tell you that my Roasted Red Cabbage Wedges with Za’atar will completely change your opinion on this cruciferous vegetable.

This whole recipe has only five ingredients. And it will take up only 25 minutes of your time. So even if you hate it (I mean, you won’t), you haven’t taken on that much of a risk for checking it out. So I hope you’ll give it a go! It’s a great side dish for any chicken, pork or beef dishes that your family already loves.

Roasted Red Cabbage Wedges with Za’atar |

Za’atar is a flavorful blend of herbs and spices that is frequently used in Middle Eastern cooking. It can include dried thyme, oregano, marjoram, sumac, savory, sesame seeds, cumin, salt and more! The exact ingredients will depend on the specific region of origin. You can find za’atar in the spice aisle or in the International foods aisle at your grocery store.



Roasted Red Cabbage Wedges with Za’atar

Roasted Red Cabbage Wedges with Za’atar

At a Glance:
Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes


  • 1 small head red cabbage
  • 2 tablespoons melted coconut oil
  • 1 1/2 tsp. za’atar
  • 1/2 tsp. salt
  • 1 tablespoon red wine vinegar


  1. Pre-heat your oven to 400 degrees. 
  2. Remove and discard any outer leaves from the cabbage that are wilted and/or damaged. Then slice the cabbage into 8 equal-sized wedges. The core and stem will keep the wedges intact.
  3. Arrange the cabbage wedges in a single layer on a large rimmed baking sheet. Drizzle with the coconut oil and then sprinkle with the za’atar and salt. Transfer the baking sheet to your pre-heated oven and roast the cabbage wedges for 20-25 minutes, or until they are softened and starting to brown in a few places. 
  4. Remove the baking sheet from your oven and while the cabbage wedges are still warm, sprinkle them with the red wine vinegar. Serve immediately.

24 comments on “Roasted Red Cabbage Wedges with Za’atar”

  1. Um, we are topping whores in our household. Our condiment section in the fridge is out of control. These wedges my friend are gorgeous!!

    • OMG – me too! I have an entire cabinet of just nuts specifically for topping soups and smoothies! I can’t stop! But it was nice to take a little break this time!

  2. This is so perfect Liz!! I look at red cabbage with blank stares most often. This is so simple and roasting anything just brings it to a new level. Plus I happen to have some zaatar just waiting for a new purpose! And yes to simplifying some things but all of the garnishes are amazing too, especially on pureed soups!!

    • I’ll probably never give up on all the garnishes, but it’s nice to take a step back every once in a while! Let me know if you try this out, Becky!

  3. These wedges truly are too beautiful to cover up! I love cabbage any way you slice it, but oddly enough I’ve never roasted it before. I need to try this, and I agree with you on cilantro — ALWAYS!

  4. Yes, we do always need cilantro! Team cilantro always! I just love how brought out cabbage’s inner beauty with a sprinkling of zaatar – perfectly balanced and I can just imagine how delicious!

  5. Wow!! I think you’ve sold me on roasted cabbage and I’ve always been leery of cooked cabbage! Za’atar lives in my spice drawer for such occasions!

  6. I agree, the more toppings the better! I love roasted cabbage already, and I bet it tastes even better with zaatar seasoning all over it! Love the color of this beautiful roasted cabbage!

  7. And it gives the cabbage an added layer of texture – I love how you gave it a good sprinkle of zaatar, Liz! One of my favorite things is roasted cabbage with a bit of olive oil. I’ve never tried purple cabbage or zaatar, though! The color is gorgeous and it makes me want to dig right in!! No doubt, bits of Summer are still around. We passed a farm last night and I noticed they still have corn available! OH MY! I gotta go back today. We got our first frost two nights ago… it’s getting cold out there! Thank you for this deliciousness my dear!

    • Oh we haven’t had a frost yet, but it’s been chilly. Finally had to cave and turn on my heat! Hope you try this combination!

  8. Cabbage must be an adults-only veg because I too was not a fan until very very recently. Now it’s the best, roasted or grilled, especially. And with zaatar?! Yes, please, sign me up.

  9. These cabbage wedges are seriously gorgeous!! Love that hit of za’atar you added to the mix!

  10. Such a simple dish but so much flavor and texture. As someone who enjoys eating cabbage– raw or cooked, loving the drool-worthy images too. I use zaatar to spice up other sides, but never thought about adding it to roasted or sauteed veggies. Thank you for this recipe inspiration. Zaatar is indeed a versatile seasoning, but the quality of blends greatly varies. Real zaatar herb or Syrian oregano is rarely found, even in mixes bought from ethnic food store. You should search online for pure zaatar or zaatar no salt. If I am allowed, I recommend this online store ‘’.

  11. OMG…. so good! Didn’t have alot of Zahtar so just added some Gomasio, sumac and oregano, (Zahtar from home) and cooked it actually abut 40 minutes long cause I read about crispy cabbage leaves in other roast cabbage recipes and, oh my… so tasty! New favorite!!! Thanks;-)

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