Roasted Cabbage Wedges with Creamy Turmeric Chickpea Sauce

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Roasted Cabbage Wedges with Creamy Turmeric Chickpea Sauce

The Perfect Winter Comfort Dish

Transform humble cabbage into an elegant, restaurant-worthy dish with this innovative recipe that combines the caramelized sweetness of roasted cabbage with a luxurious turmeric-spiced sauce. This vegan-friendly recipe elevates the simple cabbage into a stunning main course that’s both nutritious and satisfying. Perfect for those seeking a protein-rich plant-based meal that doesn’t compromise on flavor.

Ingredients

For the Roasted Cabbage:

  • 1 medium green cabbage (about 2 lbs / 900g)
  • 1 tablespoon miso paste
  • 1-2 tablespoons dairy-free butter, softened (30-45g)
  • Salt and black pepper to taste

For the Turmeric Chickpea Sauce:

  • 1 can (14 oz / 400g) chopped tomatoes
  • 1 cup (120g) raw cashew nuts
  • 1/4 cup (60ml) plant-based cream
  • 5 tablespoons maple syrup
  • 2 teaspoons ground turmeric
  • 1 medium onion, roughly chopped
  • 1 can (15 oz / 425g) chickpeas, drained (about 3/4 cup / 120g cooked)
  • Salt and black pepper to taste

Optional Garnish:

  • Toasted breadcrumbs
  • Dairy-free parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the Cabbage:
  • Remove any damaged outer leaves from the cabbage
  • Cut the cabbage into 6-8 equal wedges, keeping the core intact
  • Place wedges on a large baking tray
  1. Make the Miso Butter:
  • In a small bowl, combine miso paste and softened dairy-free butter
  • Mix until well combined
  • Brush the mixture generously over all sides of the cabbage wedges
  1. Roast the Cabbage:
  • Place the tray in the preheated oven
  • Roast for 30 minutes, or until edges are crispy and golden
  • The core should be tender when pierced with a knife
  1. Prepare the Sauce:
  • In a high-powered blender, combine:
    • Chopped tomatoes
    • Cashew nuts
    • Plant-based cream
    • Maple syrup
    • Ground turmeric
    • Chopped onion
  • Blend until completely smooth and creamy
  • Season with salt and black pepper to taste
  1. Finish the Sauce:
  • Transfer the sauce to a pot
  • Add the cooked chickpeas
  • Heat over medium heat for 5-10 minutes, stirring occasionally
  • Adjust seasoning if needed
  1. Serve:
  • Place roasted cabbage wedges on plates
  • Pour the hot turmeric chickpea sauce over the wedges
  • Garnish with toasted breadcrumbs or dairy-free parmesan if desired

Timing

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes

Nutritional Information (per serving, serves 4)

  • Calories: 385
  • Protein: 12g
  • Fat: 22g
  • Carbohydrates: 42g
  • Fiber: 8g
  • Sugar: 18g
  • Sodium: 580mg

Cooking Tips and Tricks

  • Choose a fresh, dense cabbage with crisp leaves for best results
  • Keep the core intact when cutting wedges to prevent leaves from separating
  • For extra caramelization, brush with additional miso butter halfway through roasting
  • Soak cashews for 2-4 hours before blending for an extra creamy sauce
  • Let cabbage wedges rest for 5 minutes after roasting for optimal texture

Variations and Substitutions

  • Red cabbage can be used instead of green for a different visual appeal
  • Replace miso with mustard for a different flavor profile
  • Substitute cashews with sunflower seeds for a nut-free version
  • Use coconut cream instead of plant-based cream
  • Add roasted garlic to the sauce for extra depth
  • Swap chickpeas with white beans or lentils

Common FAQs

Q: Can I make this ahead of time?
A: You can prepare the sauce up to 3 days ahead. Reheat gently before serving. Cabbage is best roasted just before serving.

Q: How do I store leftovers?
A: Store sauce and cabbage separately in airtight containers for up to 3 days in the refrigerator.

Q: Can I freeze the sauce?
A: Yes, the sauce freezes well for up to 3 months. Thaw overnight in the refrigerator.

Q: Is this recipe gluten-free?
A: Yes, just ensure your miso paste is gluten-free and skip the breadcrumb topping.

Storage and Make-Ahead Tips

  • Sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator
  • Prepare the miso butter mixture up to 1 week ahead
  • Cut cabbage wedges up to 24 hours in advance, store covered in the refrigerator
  • Leftover sauce can be frozen for up to 3 months
  • Reheat sauce gently on stovetop, adding water if needed to adjust consistency
  • Leftover roasted cabbage can be chopped and added to stir-fries or soups
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