Roasted Cabbage with Sweet Corn + Spicy Vinaigrette

Adding a little scoop of Greek yogurt on top can level off the heat and add another layer of flavor, but it is totally optional.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • 1 head green cabbage
  • 1/2 cup cooked corn
  • 1 medium hot hungarian pepper
  • 1/4 cup plus 2 tablespoons olive oil {see notes}
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • sea salt to taste
  • black pepper to taste
  • 1/4 cup parsley or cilantro chopped 
  • Greek yogurt for garnish {optional}


  • Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
  • Cut the cabbage into 8 wedges and space them out on the baking sheet. Place the peppers whole on the same baking sheet. Drizzle or spray them with olive oil and season with salt and pepper.
  • Roast for 10 minutes and remove the peppers. Flip the cabbage and continue to roast for 10 more minutes or until golden brown on both sides.
  • When peppers are cool enough to handle, remove their stems and seeds and add their meat to a food processor along with the remaining 1/4 cup olive oil, vinegar, garlic, lime juice, lime zest and a heavy pinch of salt and black pepper. Whiz until smooth.
  • When the cabbage is done roasting top it with the dressing, corn, parsley and serve warm. 


You can also you any Winona Pure vegetable oil spray in place of the olive oil for roasting.