Recipe for you - Za'atar Roasted Cabbage on Greek Yogurt

Because cabbage is so slay

I don’t need to remind you how damn expensive food costs are right now.
We are all aware.
It seems that every trendy TikTokified restaurant named after an animal has some variation of beans or beans in broth or beans and cabbage in brothy dilly broth on their QR code menus (for the love of god please hand me a paper menu) for upwards of $24 United States dollars.

I’m here to tell you it costs a lot less than $24 to create a damn good cabbage dish that will have you licking the plate, or as I did, dragging a piece of toast through the remnants.

Here’s a hot pic:

Here’s what you’ll need:

Serving: 1 (also works as a shared app I guess)

For the yogurt base:
- Greek yogurt - (about 3/4 cup)
- Salt - 1/2 tsp
- Garlic - 1-2 cloves, grated (depends on how garlicky you want it. I used 2 because I am a Garlic Girl)
- Parsley or Dill - about 2 tbsps, finely chopped

For the cabbage:
-1 head of cabbage - I used about a quarter of the head for one serving - cut into about 3 2 inch wedges
- Olive oil - around 1/4 cup? I measure with my heart and use Graza (shameless plug) - use my code GABRIELLEMACAFEE for $5 off okay!!
- Za’atar - 1 tsp - *if you don’t have za’atar on hand, try grinding up some dried thyme, lemon zest (or sumac if you have it), and sesame seeds instead!
- Paprika - 1 tsp
- Bread crumbs - 2 tbsp
- Salt - 1 tsp
- Lemon juice - 1/2 tbsp
- Honey - 1 tsp
- Chives - 2 tbsp (can also just use dill or parsley)

What to do:
1. Preheat your oven to 400 degrees
3. Cut a quarter head of cabbage into 3 wedges (about 2 inches thick at the widest point)
2. In a large oven safe skillet, heat some olive oil medium heat on the stovetop. Once oil is hot, place cabbage wedges in the skillet. After about 5 minutes, or until the seared side is golden brown, drizzle some olive oil and sprinkle some salt on the exposed sides of the wedges. Then flip! *Be careful as you flip as the layers may start to fall apart.
Drizzle some olive oil & sprinkle salt on the other (already seared/charred) sides as well, and after another 5 minutes flip again.
You want the wedges to have a bit of char, so let each side get some heat. Be patient with them!!
3. Turn off heat, and sprinkle za’atar, paprika, and a pinch of salt on the exposed sides of the wedges, then top with bread crumbs. Transfer skillet to preheated oven, and bake for 15-17 minutes.
4. While the wedges are in the oven, make the yogurt base. In a bowl, add the yogurt, salt, garlic, parsley/dill and mix. Spread the mixture onto a plate.
5. Once the wedges are done, use a spatula to place them onto the yogurt base. The wedges may have a tendency to fall apart, so use tongs if necessary too. Drizzle honey, lemon juice, and salt (to taste) on top, add the chives, and SERVE that shit. Delicious.
I dragged some sourdough toast (toasted with olive oil on the stovetop duh) through the rest of the yogurt mixture because it’s just that good.

Let me know your thoughts & if you have any questions, don’t hesitate to ask.

xx
Gab