Easy Savoy cabbage recipes can be far and few between, especially ones that are as delicious as this whole roasted cabbage. The outer cabbage leaves blacken during the long cooking time, but when removed they reveal a meltingly tender center. Orange blossom water adds delicate aroma to the vinaigrette that's drizzled on top. Serve alongside roast beef or pork, or over mashed potatoes as a main course. Source: EatingWell Magazine, November 2019

Annie Pettry


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil.

  • Remove any cabbage leaves that are wilted or falling off. Place the cabbage, stem-side down, on the prepared pan and drizzle with 2 tablespoons oil. Roast until a skewer easily passes through to the center, about 2 hours.

  • Meanwhile, whisk the remaining 1/4 cup oil, orange juice, garlic, shallot, vinegar, 1/4 teaspoon salt, sugar, orange blossom water and crushed red pepper in a small bowl.

  • To prepare za'atar, combine hazelnuts, sesame seeds and sumac in another small bowl.

  • Remove charred outer leaves from the cabbage. Cut the cabbage into 6 wedges and sprinkle with the remaining 1/4 teaspoon salt. Drizzle the cabbage with the vinaigrette and sprinkle with the za'atar.


Tip: Made from the tart red berries of the Mediterranean sumac bush, this bright red spice has a fruity, sour flavor. Find ground sumac in Middle Eastern markets, well-stocked supermarkets and online.

To make ahead: Refrigerate vinaigrette and store za'atar airtight at room temperature (Steps 3 & 4) for up to 3 days.

Nutrition Facts

207 calories; 18.3 g total fat; 2.3 g saturated fat; 351 mg sodium. 323 mg potassium; 9.6 g carbohydrates; 4.2 g fiber; 4 g sugar; 3.4 g protein; 1133 IU vitamin a iu; 40 mg vitamin c; 99 mcg folate; 62 mg calcium; 1 mg iron; 47 mg magnesium;