When you cut cabbage into wedges and roast it until the edges caramelize and crisp, this leafy green takes on a completely different personality. What starts as a humble vegetable becomes savory and worthy of center stage. This version pairs it with smoky tempeh “bacon” and a bright lemon-garlic dressing for contrast and crunch. Cabbage provides prebiotic fiber, while tempeh contributes postbiotic compounds—one delicious way to support your gut. It’s the kind of dish you wouldn’t expect to crave, but do.
Roasted Cabbage Wedges with Tempeh “Bacon”
4
Prep time:
10 min
Cook time:
55 min
Ingredients for Tempeh
- 3 tablespoons coconut aminos
- 2 tablespoons avocado oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- Pinch of cayenne
- 8 ounces tempeh, cut into 1⁄4-inch-thick strips
Ingredients for Cabbage
- 1 to 2 tablespoons avocado oil
- 1 large green or savoy cabbage, outer leaves removed, cut into 8 wedges
- 1 teaspoon grated lemon zest
- 1/4 cup lemon juice
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, smashed and roughly chopped
- 1/2 teaspoon freshly ground pepper
- Pinch red pepper flakes
- 2 tablespoons finely chopped fresh chives, for garnish
Method
Step 1
Preheat the oven to 400°F and arrange the oven racks in the middle and bottom of the oven. Line two baking sheets with parchment paper.
Step 2
For the tempeh: In a large shallow bowl or dish, whisk the coconut aminos, avocado oil, vinegar, maple syrup, paprika, garlic powder, and cayenne. Add the tempeh strips and gently toss to coat. Let marinate while you prepare the cabbage.
Step 3
For the cabbage: In a large cast-iron pan, heat 1 tablespoon avocado oil. Working in batches, add the cabbage wedges and sear for 3 minutes per side, until deep golden brown, almost charred, using more oil as necessary. Transfer the wedges to one baking sheet, spaced slightly apart.
Step 4
In a small bowl, whisk the lemon zest and juice, olive oil, garlic, salt, pepper and red pepper flakes. Baste each cabbage wedge generously, then pour the remaining mixture all over the cabbage. Roast the cabbage on the middle rack of the oven for 40 minutes, until softened at the core but crispy at the edges.
Step 5
Meanwhile, transfer the tempeh from the marinade to the second baking sheet, evenly spacing the pieces; set the marinade aside.
Step 6
After the cabbage has roasted for 15 minutes, place the tempeh on the bottom oven rack and roast for 10 minutes. Flip the pieces of tempeh and baste generously with the reserved marinade. Roast for another 8 to 10 minutes, until caramelized and crispy.
Step 7
Plate the wedges of cabbage on a platter, crumble over the tempeh bacon, and sprinkle with the chives.
Nutritional Analysis Per Serving (2 cabbage wedges):
Calories: 310 Total Fat: 19g, Saturated Fat: 3g, Cholesterol: 0mg, Fiber: 7g, Protein: 9g, Carbohydrates: 18g, Sodium: 520mg, Sugars: 9g, Net Carbs: 11g
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This is why I keep Seed’s DS-01® Daily Synbiotic in my routine. If you’ve been curious about trying it, now is the perfect time. For just the next 10 days, you can use code HYMAN30 to get 30% off your first month, the best offer available right now.
Our own digestive enzymes can only do so much. Many beneficial compounds in foods—especially fibers and plant compounds—rely on gut microbes to help break them down into forms your body can use. I support my microbiome daily with Seed, and I notice it’s especially helpful when I’m traveling or eating a little differently than usual.
DS-01® is formulated with 24 strains backed by science—not hype—and designed to support digestion and the gut barrier. Seed also uses a patented nested capsule to help protect the probiotics as they move through digestion so they can do their job where they’re needed most.
Experience the benefits for yourself and see why I keep Seed in my daily routine. Use code HYMAN30 for 30% off your first month.
