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A close-up square shot of golden roasted cabbage wedges with crispy charred edges on a bed of green avocado cream, ready to eat.
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Roasted Cabbage with Avocado Cream

Forget everything you know about cabbage! This Roasted Cabbage with Avocado Cream is all about those perfectly crispy edges and a melt-in-your-mouth center. A simple, vibrant, and totally wholesome meal that will have you reaching for seconds!
Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 349kcal
Author Julia Maz

Ingredients

For the Crispy Cabbage:

  • 1 medium Cabbage
  • 3 tbsp Olive oil
  • 1 clove Garlic
  • ½ tsp Salt, or to taste
  • ¼ tsp Black pepper, or to taste

For the Avocado Cream:

  • 1 cup White beans, Canned, rinsed and drained
  • 1 medium Avocado
  • ½ cup Plant-based yogurt, Unsweetened
  • 1 tbsp Maple syrup
  • 1 tbsp Lemon juice
  • 2 tbsp Fresh dill, Chopped

The Finishing Touch:

  • 2 tbsp Pine Nuts

Instructions

  • Preheat your oven to 400°F (200°C). Remove any tough outer leaves from the cabbage, then slice it into 4 thick, beautiful wedges. Make sure to keep the core attached—it’s the "glue" that holds your wedges together so they don’t turn into a pile of loose leaves!
    1 medium Cabbage
    A two-panel image showing a whole head of green cabbage on a wooden board on the left, and the cabbage being sliced into large wedges with a knife on the right.
  • In a small bowl, mix the olive oil, minced garlic, salt, and pepper. Place the wedges on a baking sheet and use a brush to coat them generously on all sides. Roast for 25–30 minutes until the edges are golden and crispy.
    3 tbsp Olive oil, 1 clove Garlic, ½ tsp Salt, or to taste, ¼ tsp Black pepper, or to taste
    A two-panel image showing a silicone brush mixing garlic oil and spices in a wooden bowl on the left, and the same brush coating a raw cabbage wedge with the oil mixture on the right.
  • Add the avocado, white beans, yogurt, lemon juice, maple syrup, and dill into a bowl. Use an immersion blender to whiz everything together until it’s perfectly smooth and creamy.
    1 cup White beans, Canned, rinsed and drained, 1 medium Avocado, ½ cup Plant-based yogurt, Unsweetened, 1 tbsp Maple syrup, 1 tbsp Lemon juice, 2 tbsp Fresh dill, Chopped
    A two-panel image showing white beans, avocado, yogurt, and fresh dill in a wooden bowl on the left, and an immersion blender creating a smooth green cream in the same bowl on the right.
  • Spread a thick layer of avocado cream on a plate, top with the warm cabbage wedges, and sprinkle with toasted pine nuts. Enjoy!
    2 tbsp Pine Nuts
    A two-panel image showing the smooth avocado white bean cream being spread onto a white plate on the left, and roasted cabbage wedges placed on top of the cream and sprinkled with pine nuts on the right.

Notes

🔀 Delicious Roasted Cabbage with Avocado Cream Variations

🌶️ Spicy Kick: Add a pinch of red chili flakes to your oil and garlic mixture before brushing. It pairs perfectly with the cool avocado cream!
🧀 Cheesy Vibe: Sprinkle some nutritional yeast over the wedges halfway through roasting for a savory, "cheesy" crust without the dairy.
🍊 Citrus Twist: Swap the lemon juice in the cream for lime and add a little zest on top for a bright, tropical flavor profile.
🌻 Seed Power: If you’re out of pine nuts, use toasted sunflower seeds or pumpkin seeds for that same satisfying crunch and a boost of minerals.

🫙 Storage & Make-Ahead

🧊 Storage

Place any leftover cabbage in an airtight container in the fridge for up to 3 days. To bring back that "just-roasted" crunch, reheat the wedges in the oven or air fryer at 350°F (175°C) for a few minutes. Avoid the microwave, as it will make them soft.

⏳ Make-ahead tip

You can whip up the Avocado White Bean Cream up to 24 hours in advance. Just store it in a jar with a piece of plastic wrap pressed directly onto the surface to keep it vibrant and green. When you're ready to eat, just roast the cabbage fresh and you're good to go!

Nutrition

Calories: 349kcal | Carbohydrates: 34g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 342mg | Potassium: 884mg | Fiber: 12g | Sugar: 13g | Vitamin A: 314IU | Vitamin C: 94mg | Calcium: 176mg | Iron: 3mg