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Preheat the oven to 420°F. Line a large baking sheet with parchment paper.

On the prepared baking sheet, combine the thinly sliced green cabbage and sweet onion.

Add 1 teaspoon of salt, 1/4 teaspoon of ground black pepper, and 5 tablespoons of olive oil to the cabbage and onion. Use your hands to massage the seasoning and oil thoroughly into the vegetables, ensuring everything is well coated.

Spread the seasoned cabbage and onion evenly in a single layer on the baking sheet.

Bake in the preheated oven at 420°F for 25 minutes, or until the cabbage is tender.

While the cabbage is baking, prepare the dressing: In a small food processor, combine the garlic cloves, jalapeño (without seeds), 1/2 cup packed cilantro, avocado, lemon juice, 1 teaspoon za'atar, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 4 tablespoons olive oil, and 1/4 cup water. Process until completely smooth and creamy.

After 25 minutes of baking, increase the oven temperature to 450°F and switch to convection broil (if available). Broil for 7 to 8 minutes, watching carefully, until the cabbage is golden brown and slightly crisp at the edges.

Transfer the warm roasted cabbage and onion to a nice serving bowl.

Pour the avocado-cilantro dressing generously over the roasted vegetables.

Garnish with 1/4 cup chopped cilantro and a sprinkle of sumac before serving immediately. Enjoy!


Preheat the oven to 420°F. Line a large baking sheet with parchment paper.

On the prepared baking sheet, combine the thinly sliced green cabbage and sweet onion.

Add 1 teaspoon of salt, 1/4 teaspoon of ground black pepper, and 5 tablespoons of olive oil to the cabbage and onion. Use your hands to massage the seasoning and oil thoroughly into the vegetables, ensuring everything is well coated.

Spread the seasoned cabbage and onion evenly in a single layer on the baking sheet.

Bake in the preheated oven at 420°F for 25 minutes, or until the cabbage is tender.

While the cabbage is baking, prepare the dressing: In a small food processor, combine the garlic cloves, jalapeño (without seeds), 1/2 cup packed cilantro, avocado, lemon juice, 1 teaspoon za'atar, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 4 tablespoons olive oil, and 1/4 cup water. Process until completely smooth and creamy.

After 25 minutes of baking, increase the oven temperature to 450°F and switch to convection broil (if available). Broil for 7 to 8 minutes, watching carefully, until the cabbage is golden brown and slightly crisp at the edges.

Transfer the warm roasted cabbage and onion to a nice serving bowl.

Pour the avocado-cilantro dressing generously over the roasted vegetables.

Garnish with 1/4 cup chopped cilantro and a sprinkle of sumac before serving immediately. Enjoy!
