Roasted Cabbage with Ricotta

Name: Roasted Cabbage with Ricotta
Prep time: 15 min
Cook time: 30 min
Yield: 8-10
Cuisine: Middle Eastern

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Sides

Roasted Cabbage as a side dish was never a favourite—until now. Roasted with butter and sumac, topped with ricotta and pomegranate molasses, it’s a showstopper!

PREP TIME

15 minutes

COOK TIME

30 minutes

SERVES

8-10

About this recipe

I never thought roasted cabbage could be this exciting until I created this recipe. Roasting transforms the cabbage into a golden, buttery delight, with crispy edges and rich garlic-infused flavour. The creamy ricotta topping adds a luxurious texture, while sumac and pomegranate molasses bring vibrant tanginess. Whether it’s for a dinner party, a barbecue, or a buffet-style gathering, this dish is guaranteed to steal the show.

This roasted cabbage pairs beautifully with my herbed lamb backstrap, creating a meal that’s both hearty and elegant. If you’re looking for more side dish inspiration, you’ll love my brussels sprouts drizzled with creamy tahini and garnished with slivered almonds. This recipe proves that simple ingredients can come together to make something extraordinary. Even if cabbage has never been your favourite, this dish will definitely change your mind.

Ingredients

For the cabbage

½ large cabbage, cut into chunks
100 grams butter melted
2 cloves garlic, minced (optional)
1 ½ teaspoons sumac
1 ½ teaspoons chili paste (adjust to taste)
Salt and pepper to taste

For the smooth ricotta drizzle

250 grams smooth ricotta
1 tablespoon olive oil
Juice of ½ lemon
Fresh mint, finely chopped
Salt and pepper to taste
Pomegranate molasses for drizzling

Notes from Rouba

Olive oil is a good alternative to butter
Arrange the cabbage chunks upright to achieve a beautifully rustic look.
No need to flip the cabbage during roasting—this helps keep its presentation intact.
Pomegranate molasses adds a sweet-tangy finish.
Add fresh mint or pomegranate seeds for extra flavour and a pop of colour.
This dish pairs wonderfully with grilled meats or can stand alone as a vegetarian centrepiece.

I love serving this dish straight from the oven in a beautiful casserole dish—it’s all about rustic simplicity. Check out some of my plating pics here. If you prefer creating your own stunning presentation, Dorsch Home has you covered for light non-stick bakingware! They’re offering 10% off (even on sale items!) when you use the code ‘roubasfood’ at checkout.

Method

Step 1. Prepare the cabbage

Preheat the oven to 180°C (350°F).

Cut the cabbage into large chunks and arrange them standing upright in a baking pan for a rustic look.

Melt the butter in a small pan and stir in the crushed garlic, sumac, chili paste, salt, and pepper. Pour the garlic butter over the cabbage chunks, ensuring all pieces are coated evenly.

Step 2. Roast the cabbage

Place the pan in the preheated oven and roast for 25-30 minutes until golden brown and slightly charred at the edges. No flipping necessary.

Step 3. Prepare the ricotta drizzle & assemble

In a bowl, mix the smooth ricotta with olive oil, lemon juice, mint, salt, and pepper until creamy and well-combined.

Once the cabbage is roasted, dollop spoonfuls of the ricotta mixture over the cabbage chunks. Finish by drizzling pomegranate molasses