Crispy Roasted Cabbage Wedges with Creamy Dill Sauce, Sun-Dried Tomatoes & Walnuts

Golden, caramelized cabbage wedges roasted until the edges are beautifully crisp, then topped with a cool garlic-dill yogurt sauce, chewy sun-dried tomatoes, crunchy walnuts, and fresh dill. It’s an impressive side dish that’s surprisingly simple to make.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 4
Difficulty: Easy

Ingredients
For the Roasted Cabbage
1 large green cabbage
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon chili flakes, optional
Creamy Dill Sauce
¾ cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 small garlic clove, finely grated
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh parsley, chopped
1–2 tablespoons water, as needed
¼ teaspoon salt
¼ teaspoon black pepper
Toppings
⅓ cup sun-dried tomatoes, finely chopped
⅓ cup walnuts, roughly chopped
2 tablespoons fresh dill
2 tablespoons crumbled feta cheese, optional
1 tablespoon extra-virgin olive oil
1 teaspoon lemon zest, optional
Instructions
1. Prepare the cabbage

Preheat the oven to 425°F (220°C).

Remove any damaged outer cabbage leaves. Cut the cabbage into 4 thick wedges, keeping the core attached so the wedges hold together.

For smaller servings, cut each wedge in half to make 8 pieces.

2. Season

Place the cabbage wedges on a large baking sheet.

Drizzle both sides generously with olive oil.

Combine the garlic powder, smoked paprika, oregano, salt, pepper, and chili flakes. Sprinkle the seasoning over the cabbage, rubbing it gently into the leaves.

3. Roast

Place the cabbage cut-side down on the baking sheet.

Roast for 20 minutes.

Carefully flip the wedges and roast for another 15–20 minutes, until the cabbage is tender inside and the edges are deeply browned and crispy.

For extra browning, switch to the broiler for 1–2 minutes at the end, watching carefully.

Make the Creamy Dill Sauce

While the cabbage is roasting, whisk together:

Greek yogurt
Mayonnaise
Lemon juice
Garlic
Fresh dill
Parsley
Salt
Black pepper

Add water 1 tablespoon at a time until the sauce reaches a creamy, drizzleable consistency.

Taste and adjust the lemon, salt, or pepper as desired.

Toast the Walnuts

Place the chopped walnuts in a dry skillet over medium-low heat.

Toast for 3–5 minutes, stirring frequently, until fragrant.

Be careful—they can burn quickly.

Remove from the heat and let cool slightly.

Assemble the Dish
Spread some of the creamy dill sauce over a large serving platter.
Arrange the hot roasted cabbage wedges on top.
Drizzle more dill sauce over the cabbage.
Scatter the chopped sun-dried tomatoes over the top.
Sprinkle with toasted walnuts.
Add fresh dill and optional feta.
Finish with a drizzle of olive oil and a little lemon zest.

Serve warm, while the cabbage is still crispy around the edges.

Tips for Extra-Crispy Cabbage

Use a hot oven: 425°F gives the cabbage enough heat to caramelize properly.

Don’t overcrowd the pan: Leave space between the wedges.

Don’t use too much sauce before roasting: The creamy sauce should be added afterward so the cabbage can brown properly.

Keep the core attached: This helps the wedges remain intact while roasting.

For maximum caramelization: Place the cut side directly against the baking sheet.

Easy Variations
Add more cheese

Top with feta, Parmesan, goat cheese, or blue cheese.

Make it spicy

Add extra chili flakes or a drizzle of hot honey.

Make it brighter

Add extra lemon juice and lemon zest to the dill sauce.

Nut-free version

Simply omit the walnuts and use toasted pumpkin seeds or sunflower seeds instead.

Dairy-free

Use unsweetened dairy-free yogurt and dairy-free mayonnaise.

Vegan

Use plant-based yogurt and mayonnaise and omit the feta.

Estimated Nutrition

Per serving, based on 4 servings:

Nutrient Approx. Amount
Calories ~350 kcal
Protein ~10 g
Total Fat ~25 g
Saturated Fat ~4 g
Carbohydrates ~23 g
Fiber ~7 g
Sugars ~10 g
Sodium ~650 mg

Nutrition is an estimate and will vary depending on the amount of sauce, walnuts, sun-dried tomatoes, and feta used.

Nut & Allergen Information
Tree nuts: Contains walnuts.
Peanuts: None.
Seeds: None in the base recipe.
Dairy: Contains Greek yogurt; feta is optional.
Eggs: May be present in mayonnaise.
Gluten: Naturally gluten-free, provided all packaged ingredients are gluten-free.
Soy: Check mayonnaise and packaged sun-dried tomatoes if avoiding soy.
Vegetarian: Yes.
Vegan: No as written.
Nut-free: Yes if walnuts are replaced with pumpkin or sunflower seeds.
Dairy-free: Use dairy-free yogurt and omit or replace feta.

Allergy note: If serving someone with a serious nut allergy, check labels for cross-contact warnings, particularly on packaged sun-dried tomatoes, mayonnaise, yogurt, and seeds.

Recipe Q&A

Q: Can I use red cabbage instead?
Yes. Red cabbage works, although the flavor is slightly stronger and the color will be different.

Q: Can I make this without the dill?
Yes. Fresh parsley, cilantro, or chives can be substituted.

Q: Can I use sour cream instead of Greek yogurt?
Absolutely. Sour cream makes the sauce especially rich and creamy.

Q: Can I use bottled lemon juice?
Yes, although fresh lemon juice gives the sauce a brighter flavor.

Q: Can I prepare the sauce ahead of time?
Yes. The dill sauce can be refrigerated for 2–3 days in a covered container.

Q: Can I prepare the cabbage ahead?
You can roast it ahead, but it’s best freshly roasted. Reheat it in a hot oven or air fryer to bring back some crispness.

Q: Why isn’t my cabbage crispy?
The most common reasons are too much moisture, an overcrowded baking sheet, or insufficient roasting time. Give the wedges plenty of space and roast until the edges are deeply browned.

Q: Can I make this in an air fryer?
Yes. Cook cabbage wedges at approximately 375–400°F (190–200°C) for 15–20 minutes, turning halfway through, depending on the size of the wedges and your air fryer.

Q: Can I leave out the sun-dried tomatoes?
Yes, but they add a wonderful sweet-tart flavor. Roasted red peppers or crispy bacon can be used instead.

Q: Can I use another nut?
Yes. Pecans, almonds, hazelnuts, or pistachios are delicious alternatives.

Q: Is this a main dish or side dish?
It’s primarily a side dish, but you can turn it into a meal by serving the roasted cabbage with chickpeas, grilled chicken, lentils, or a fried egg.

Q: Can I make it lower-carb?
Yes. Cabbage itself is relatively low in carbohydrates. Use unsweetened Greek yogurt, limit the sun-dried tomatoes, and choose a no-sugar-added variety.

Q: What should I serve with it?
It pairs especially well with grilled chicken, salmon, steak, roasted potatoes, chickpeas, or crusty bread.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.