Roasted Red Cabbage with Za’atar
Looking for a showstopping, paleo-friendly side dish? Add this simple roasted red cabbage recipe to your repertoire — and serve at any special occasion. Za’atar is an earthy Middle Eastern spice blend that can contain a variety of different ingredients such as toasted sesame seeds, thyme, cumin, oregano, sumac and sea salt. Here, it adds brightness to roasted red cabbage, which also gets a boost from rich, nutty-flavored ghee.
Serves 6 to 8
- 1 head red cabbage
- 2 tablespoons melted ghee
- 2 tablespoons za’atar
- ½ teaspoon kosher salt
- 1 tablespoon apple cider vinegar
Preheat oven to 400°F.
Remove and discard any tough or wilted outer leaves from the cabbage. Slice cabbage lengthwise into 8 equal-sized wedges retaining the core in each wedge to help keep it intact.
Arrange wedges in a single layer on a large rimmed baking sheet. Drizzle with ghee and sprinkle with za’atar and salt. Roast for 25–30 minutes until the cabbage has softened and started to brown in a few spots. Remove from oven and sprinkle with the apple cider vinegar while still warm.