Cabbage isn’t just an accompaniment to your St. Patrick’s Day meal once a year! It has loads of benefits as highlighted by Kim this week. Check out her tip, then give this recipe a try for St. Patrick's Day…or any day! - Genevieve


For Cabbage:

  • 2 T EVOO
  • 2 cloves garlic, minced
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • ¼ tsp caraway seeds
  • 1 head green cabbage, outer leaves removed.

For Sauce:

  • ½ cup Greek yogurt
  • 8 (yes, 8!) cloves garlic, roasted
  • 1 ½ T prepared horseradish
  • 1/8 tsp pepper
  • 1 ½ T milk


  1. Preheat oven to 400 degrees.
  2. Combine EVOO, garlic, salt, pepper and caraway seeds in a small bowl, mix and set aside.
  3. Cut cabbage into wedges. Start by cutting head in half, then cut wedges from each half. You should be able to cut about 8 wedges total. I kept the core intact in order to aid in keeping wedges together.
  4. With a pastry brush, brush EVOO mixture on both sides of wedges.
  5. Place wedges on non-stick baking sheet, or baking sheet lined with foil. Also place 8 cloves of garlic with skin-on, on the baking sheet – to be used for sauce. You can lightly crush the cloves to loosen the skin for ease of peeling after roasting.
  6. Roast for 15 minutes, flip wedges, then roast an additional 15 minutes or until lightly browned and remove from oven.
  7. For sauce: Combine yogurt, roasted garlic (peeled), horseradish, pepper, and milk in a food processor until smooth. Add more milk for thinner sauce, if desired.
  8. Drizzle sauce over roasted cabbage and enjoy!

Click here for print-out.

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