Today’s Recipe: Roasted Cabbage with Dill-Yogurt Sauce



½     cup yogurt
¼     cup fresh dill, minced
2      t apple cider vinegar
¼     t onion powder
1      t salt, divided
1      head cabbage, cut into ¾” slices
2      T butter, melted
3      garlic cloves, peeled and minced
¼     t pepper

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. In a small bowl, stir together yogurt, dill, apple cider vinegar, onion powder, and ½ t salt; cover and refrigerate.
3. Arrange cabbage slices on baking sheet. Brush with butter. Sprinkle with garlic cloves, remaining salt, and pepper.
4. Bake for 20 minutes, then turn oven to broil and cook an additional 5 minutes. Serve with dill-yogurt sauce.


Gather ingredients.


Preheat oven to 400°F. Line a baking sheet with foil. Add ½ cup yogurt to a small bowl.


Add ¼ cup fresh, minced dill.


Add 2 t apple cider vinegar.


Add ¼ t onion powder.


Add ½ t salt.


Stir to combine. Cover and refrigerate.


Arrange 1 head of cabbage, sliced into ¾”-thick rounds, on baking sheet.


Brush cabbage slices with 2 T of melted butter.


Sprinkle with 3 peeled and minced garlic cloves.


Sprinkle with remaining ½ t salt.


Sprinkle with ¼ t pepper.


Bake for 20 minutes, then turn oven to broil and cook an additional 5 minutes. Serve with dill-yogurt sauce.


Leave a comment 10 Comments

  1. Winnie Nielsen says:

    Roasted cabbage is a good idea. I never thought of doing it before but routinely roast their cousin the brussel sprout. I am going to try this because cabbage grows in this part of the state abundantly and is really cheap to buy. Although not a big fan of slaw and cooked cabbage, roasted cabbage sounds delicious. Thank-you for this great recipe!

  2. Jane Ross says:

    Love your magazine and recipes that come in my email. Wish you would consider adding a “print” button to make it easier to save these delicious recipes on paper.

    • MaryJane says:

      We’re working on it. We’ve been checking out different programs but none of them work to our satisfaction. Might have to create our own program.

  3. Karlyne says:

    We have roasted cabbage a lot! The kids love it, and there are never any left-overs. I usually just coarsely shred it and toss with olive oil and salt and then roast, but I’m going to have to try your sauce next time!

  4. Just sent your recipe to a Greek friend who loves anything with yogurt and dill and eats alot of cucurbits. shes gonna love this one!

  5. Millicent says:

    Sounds delicious. I can’t wait to try this out on my husband. We both love cabbage. I also love the white swirl bowl you used. I have those too. 🙂

  6. I usually copy and paste from bottom to top, photos and all and paste it to my word processor. Works! But I agree, having the ability to print would be awesome.
    This recipe sound really good.

  7. CJ Armstrong says:

    We TOTALLY ENJOYED this recipe this evening for our supper. Served with our own homegrown Longhorn beef t-bone steaks and baked acorn squash. Everything complimented everything!
    This cabbage recipe is definitely as “Do it again . . . and again” Recipe!
    THANK YOU!!!
    CJ . . . and hubby, Bill

  8. CJ Armstrong says:

    Oh, and by the way, we think this would be GREAT with corned beef . . using Mary Janes Farm recipe of course, which is the ONLY way we’ll have corned beef!

    We are of Scottish ancestry and like our own homemade Haggis . . . this roasted cabbage would be GREAT with it as well!

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