Roasted Red Potatoes and Cabbage

Roasted red potatoes and cabbage are equal parts healthy and comforting. To make this easy side dish, generous wedges of lemon- and oregano-spiked cabbage and red potatoes get roasted in the oven and then drizzled with a creamy homemade Cilantro-Cashew Dressing.


  • 1 medium head cabbage (2 pounds)
  • 1½ pounds round red potatoes, cut into ¾-inch wedges
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon chili powder
  • ¼ teaspoon black pepper
  • Sea salt, to taste
  • ½ cup Cilantro-Cashew Dressing
  • 2 tablespoons finely snipped fresh cilantro
  • Bottled hot pepper sauce (optional)


  • Preheat oven to 400°F. Pour ½ cup water into a 3-quart baking dish.
  • Trim cabbage, leaving core intact. Cut cabbage lengthwise into 1-inch wedges. Arrange cabbage and potatoes in the prepared dish. Sprinkle with lemon juice, oregano, chili powder, and black pepper.
  • Bake, covered, for 25 to 30 minutes or until vegetables are tender. Bake, uncovered, for 20 minutes more or until lightly browned. Season with salt.
  • Drizzle with Cilantro-Cashew Dressing. Sprinkle with cilantro. If desired, serve with hot pepper sauce.

Comments (6)

(5 from 5 votes)

Recipe Rating

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One of my family’s favorites. We love to add a sliced apple to the mix.

Connie Mojallal

I made this with sweet potatoes. Instead of the dressing I used plant butter since I am allergic to nuts. This is a warm and satisfying dish.

Rod C

Steamed veggies in instapot 8 min and sprinkled seasoning when plated.

Dawn Cheney

Steam or pressure cook in IP? Thanks!


Pros: easy to throw together, cabbage does get very tender, potatoes were yummy. Cons: hard to evenly distribute seasonings, cabbage did not fit well in pan, flavorings seemed too strong, took considerably longer to cook (about an hour and a half), and it also took a long time to scrub out the pan, even though I soaked it overnight. I might try this again with completely different seasonings and a smaller cabbage.


Love this recipe! I make it often.

About the Author

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About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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