I make this crispy cabbage every weekend! The perfect fall recipe!

I make this cabbage for dinner every 3 days! The recipe is full of vitamins!
🔥 Pan-Seared and Roasted Cabbage with Vegetable Purée – aromatic, light, and healthy
Today I’m sharing a wonderful vegetarian dish – pan-seared cabbage with roasted vegetable purée and creamy herb sauce. This recipe is simple but full of flavor: golden and crispy on the outside, tender on the inside, with the aroma of rosemary, paprika, and cumin. Combined with a smooth purée of roasted bell peppers, tomatoes, and leeks, it makes for a dish that’s both colorful and deeply satisfying.
The cabbage steaks are first seared in butter and olive oil until golden, then finished in the oven with fresh herbs. The roasted vegetables form a flavorful purée base, and everything is topped with a light yogurt–mustard–garlic dip that adds brightness and balance. Perfect as a vegetarian main course or a hearty side dish — healthy, delicious, and full of Mediterranean flair.
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📌 RECIPE AND INGREDIENTS:
Ingredients:
1 small head of white cabbage
1 leek
1 red, 1 yellow, and 1 green bell pepper
2 tomatoes
1 garlic bulb
Rosemary
Olive oil
Butter
Cumin, paprika, Italian herbs, salt, pepper

For the dip:
2 tbsp Greek yogurt or sour cream
1 tbsp mayonnaise
1 tsp mustard
2 garlic cloves
Dill, lemon juice, salt, pepper

Preparation:
Slice the cabbage into 2–2.5 cm thick steaks and secure with toothpicks.
Season with salt, cumin, paprika, and olive oil.
Sear in butter until golden, brush with rosemary-infused oil, flip, and cook the other side.
Transfer to a baking tray, add rosemary sprigs, cover with foil, and bake at 180°C (350°F) for 20 minutes.
In a baking dish, combine leeks, bell peppers, tomatoes, and garlic with olive oil and spices. Bake for 25 minutes at 180°C (350°F).
Blend the roasted vegetables into a smooth purée.
Place the roasted cabbage steaks on top of the purée and serve warm.

A flavorful, healthy dinner is ready – simple, beautiful, and full of taste!
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