Vegan Appetizer Recipes: Herb Roasted Cabbage

June 26, 2015
Do you ever pin a recipe on Pinterest and swear to yourself that you will actually make it? And then…time goes by…and that pin is buried under a hundred other delicious-looking pins? Me, too. Oddly enough, I remember one of the very first pins I pinned was a basic recipe for roasted cabbage wedges. At the time, I was just getting interested in cabbage (like you do) and easy ways to prepare basic veggies. Of course, around that time, I was also planning the perfect royal-blue-themed wedding (boy, did my wedding plans evolve!) and discovering all the ways I could organize my spice rack, nail polish bottles, and, oh yeah—everything in my house! Thank you, Pinterest. Needless to say, those poor roasted cabbage wedges were never made! But three years later, I decided, I am going to roast that darned cabbage! The following variation on The Original Pin (sorry—I couldn’t help myself!) contains a delicious grouping of herbs (both fresh and dried) coupled with freshly squeezed lemon juice. Herb roasted cabbage rounds may be served as appetizers or alongside a grain, steamed vegetables, and a green salad. The warmth and tenderness from roasting make it a comforting meal, while its lightness and the delicate crunch of the outer edges make it a perfect summer staple. And may this recipe inspire you to revisit all of your neglected pins—or at least the ones that beckon your taste buds.
Vegan Appetizer Recipes: Herb Roasted Cabbage | Peaceful Dumpling

Vegan Appetizer Recipes: Herb Roasted Cabbage

utensils YIELDS 5-6 cabbage rounds, depending on the size of your cabbage
herb graphic for recipe card
  • 1 large head red cabbage
  • roughly 4 tablespoons coconut oil
  • 1 teaspoon sea salt
  • 2 tablespoons, loosely packed dried chives
  • 1 tablespoon dried thyme
  • 1 teaspoon ground pepper
  • 1 small handful fresh parsley, roughly chopped
  • 2 tablespoons freshly squeezed lemon juice
        graphic for recipe card


1. Preheat the oven to 400F. Rub a thin layer of coconut oil over a baking sheet. Set aside. 2. Wash and slice cabbage head into one-inch thick rounds. (Some of the cabbage will inevitably fall away from the round. You can save these scraps for a salad or roast them separately.) Rub both sides of each cabbage round with a generous amount of coconut oil. Sprinkle the rounds with dried chives, thyme, sea salt, and ground pepper. 3. Roast the cabbage rounds for 40-45 minutes or until the edges are crisped and the centers are soft and ready to melt in your mouth. 4. Remove from the oven, drizzle with freshly squeezed lemon juice, and garnish with fresh parsley.
More vegan appetizers and sides: Stuffed Cremini Mushrooms
Raw Zucchini Pesto Hummus
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__ Photos: Mary Hood Luttrell

Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.


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