Shawarma Roasted Cabbage Wedges

Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper.

Remove any wilted outer leaves from the head green cabbage (1 medium), rinse, and pat dry. Cut [green cabbage] in half through the stem, then in half again until you have four quarters. Then cut into wedges that are ~2 inches thick at the thickest part, keeping the core intact so leaves stay together.

Place [green cabbage] wedges on the parchment-lined baking sheet, drizzle with avocado oil (2.5 tbsp), and rub to coat evenly. Sprinkle the shawarma spice blend (2 tbsp), sea salt (0.25 tsp), and black pepper (0.25 tsp) on each side of the [green cabbage] and rub to coat evenly.

Bake for 25-40 minutes (flipping halfway through) or until the edges are golden brown and crispy and the center is tender when pierced with a fork. Continue cooking a bit longer for extra tender [green cabbage] (just be careful not to burn). Start 25m timer

While the [green cabbage] is baking, prepare the easy green chutney (1 batch) (optional). Once the [green cabbage] is done baking, serve with the [easy green chutney] or other sauce of choice.

Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.