Appetizers · ALWAYS FREE
Roasted cabbage wedges with paprika yogurt
Slim cabbage wedges roast with browned edges and finish with a cool paprika-yogurt spoonful.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 425°F (220°C). Cut cabbage through the core into eight wedges, retaining a small core section on each. Lay flat on a large rimmed baking sheet.
- Brush both cut sides with oil. Season with 0.0705 oz salt and pepper. Roast 18 minutes, turn carefully with a broad spatula, then roast 12-17 minutes until browned and a knife slides through the thick inner leaves.
- Meanwhile stir yogurt, lemon juice, paprika, garlic and remaining 0.0353 oz salt. Keep refrigerated while cabbage cooks.
- Serve two wedges per portion with one-quarter of the yogurt sauce and parsley. Refrigerate within 2 hours, keeping sauce separate if possible, and use within 3-4 days. Reheat cabbage to 165°F (74°C); add cold sauce after reheating. Check yogurt and spices for diet-relevant additives.
Estimated nutrition
Per serving · 1 of 4- Calories
- 132 kcal
- Protein
- 4.1 g
- Total carbohydrate
- 13.5 g
- Total fat
- 8 g
- Total sugars
- 7.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Profiles match raw edible produce and proteins, dry grains and flour, drained canned beans, tomatoes with juice, plain whole-milk yogurts and specified cheese. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Roasted cabbage wedges with paprika yogurt: green cabbage; olive oil; plain whole-milk yogurt; lemon juice; sweet paprika; peeled garlic; flat-leaf parsley; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Roasted cabbage wedges with paprika yogurt: green cabbage; olive oil; plain whole-milk yogurt; lemon juice; sweet paprika; peeled garlic; flat-leaf parsley; fine salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - Mediterranean: Complete ingredient review of Roasted cabbage wedges with paprika yogurt: green cabbage; olive oil; plain whole-milk yogurt; lemon juice; sweet paprika; peeled garlic; flat-leaf parsley; fine salt; ground black pepper. Vegetables or legumes provide the principal bulk and olive oil is the added fat. This is an ingredient-pattern screen, not a clinical score or health-outcome promise.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
