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Roasted Cabbage Wedges with Lentils

Roasted Cabbage Wedges with Lentils

  • Author: romylondonuk
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: International
  • Diet: Vegan


Making lentil salads great again: these roasted cabbage wedges definitely add the special something to your dish!

Served on a bed of lentils & with a drizzle of vegan yoghurt dressing.



  • 1 small cabbage
  • 1 tin green lentils
  • a handful of fresh parsley

For the marinade:

  • 2 Tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp fine salt
  • 1/2 tsp black pepper
  • 1 Tbsp water (optional)

For the yoghurt dressing:

  • juice of 1/2 lemon
  • 2 Tbsp vegan yoghurt
  • 1/2 Tbsp extra virgin olive oil
  • 1/2 Tbsp apple cider vinegar (or white wine vinegar)
  • salt & pepper to taste


  1. Pre-heat your oven to 190C. Wash & slice the your cabbage into wedges of 1cm thickness and place them on a baking tray with non-stick baking parchment.
  2. Combine all ingredients for the marinade and brush the wedges with the marinade. Place them in the oven and roast for 20-25 minutes or until golden.
  3. Drain the tin of lentils and chop the fresh parsley, combine both and plate them on a serving dish. Place the roasted wedges on top.
  4. Whip up the yoghurt dip by simply combining the ingredients in a small bowl. Drizzle over the top of your dish & serve immediately.

Keywords: roasted cabbage, roasted cabbage wedges, cabbage wedges, roasted cabbage salad, lentil salad

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