Sometimes I buy a head of cabbage that’s way too big for my needs and I’m left with a small head in my fridge. This roast red cabbage with avocado herb dressing is a great way to use up that cabbage head all in one shot, giving you a side dish that can go with just about anything. It requires minimal prep work too, leaving you more time to focus on the main feature of your meal, whatever that may be.
Roast Red Cabbage with Avocado Herb Dressing Recipe
Roast Cabbage Ingredients:
- 1 small head of red cabbage, chopped into 6 equal sized wedges, core attached
- 1-2 tablespoons avocado oil
- Kosher salt and freshly ground black pepper
- *Optional: Roasted hazelnuts, for topping
Avocado Herb Dressing: - 1 small avocado (or ½ a large one) - 2 tablespoons extra virgin olive oil - ¼ cup fresh basil leaves - ¼ cup fresh chives, chopped - 1½ tablespoons lemon juice, freshly squeezed - ½ teaspoon raw cider vinegar - ⅓-½ cup unsweetened coconut milk beverage or other non-dairy milk (*May also use plain water. Add until desired consistency is reached.) - Fine sea salt and freshly ground black pepper, to taste
Preheat the oven to 450F and line a baking sheet with parchment paper or a silicon mat.
Lay the wedges down onto baking sheet on a flat side, drizzle with avocado oil, sprinkle with kosher salt, flip and repeat.
Put in the oven for 25-30 minutes, flipping halfway through.
While the wedges are roasting, make the avocado herb dressing. Add all ingredients to a food processor or blender and process until smooth. Set aside.
Once cabbage is cooked, using tongs, and add to your plate. Drizzle dressing overtop top, sprinkle with roast hazelnuts (if using) and leftover chives if you have any. Serve warm.
Did you make this vegan keto roast cabbage with avocado herb dressing recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)