Harissa Roasted Cabbage Wedges

By Amie Valpone, The Healthy Apple

It’s that time of the year when the weather is warming up, the sun is shining and we’re all about eating fresh, colorful, gorgeous foods. This recipe fits the bill, and is super easy to make. All you need to do is roast a head of cabbage that’s been cut into wedges, then drizzle the warm roasted cabbage wedges with harissa sauce and lemon juice, and top with fresh lemon zest and cilantro. 


  •  1 large head organic purple cabbage, cut in half, then into quarters
  •  1 tbsp organic coconut oil
  •  Sea salt and freshly ground pepper, to taste
  •  Juice of 1 large lemon
  •  ¼ cup harissa sauce
  •  1 tbsp chopped fresh cilantro
  •  1 tbsp fresh lemon zest


Preheat the oven to 375 degrees F. Place the cabbage in a large rimmed baking sheet and rub with coconut oil and sprinkle with sea salt and pepper. Roast for 30 minutes or until tender.

Remove the cabbage from the oven and drizzle with lemon juice.  Then top with harissa sauce, cilantro and lemon zest.  Season to taste with sea salt and pepper.  Serve warm.

Feel free to swap fresh parsley for the cilantro, if desired.  You can serve this recipe anytime of the year, but the colors look stunning for a spring dinner side dish when entertaining. Try roasting cabbage tonight and you’ll see how easy it can be.  Double bonus is that cabbage (even organic) is inexpensive, so this recipe is budget-friendly, too.  Enjoy!

1 Comment

  • Heather says:

    Wow! I found this looking for harissa ideas. I was a little skeptical but YUM! Simple, plant based goodness that took NO TIME. I’ll be making this again soon. Tossed in some roasted sweet potatoes with the leftovers and their sweetness is a great addition. Delish all around, thanks!

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