Ugly Produce. Delivered.

Caraway Cabbage Chips with Dill Yogurt

Recipe adapted from Alison Roman, Bon Appetit. Photo by Danny Kim

Recipe adapted from Alison Roman, Bon Appetit. Photo by Danny Kim

We'll be the first to admit that sometimes it's hard to get excited to cook with cabbage some days. On top of it's fibrous, sulfury reputation, it's super hard to use up. Even a small head of cabbage is a ton of vegetable matter and once you start to slice one it feels like you've started the vegetable version of "The Return of the King" -- when does this end?! We solve both problems by roasting cabbage leaves into a crispy snack and pairing them with a crave-worthy herbed yogurt dip. Cabbage is boring no longer! 


  • 1 small head of Imperfect green cabbage

  • Imperfect olive oil (for brushing)

  • Toasted caraway seeds (for sprinkling)

  • Kosher salt and freshly ground black pepper

  • 1 finely grated garlic clove

  • 1 c plain yogurt

  • 2 Tbsp chopped fresh dill

  • 1 Tbsp fresh lemon juice


  • Take 8 or so of the innermost green cabbage leaves, remove the ribs, and cut into quarters. Save the outer leaves for slaw or salad!

  • Preheat oven to 200°. Divide between 2 wire racks set inside rimmed baking sheets. Brush with oil; sprinkle with caraway seeds and season with salt and pepper.

  • Bake until crisp, 2–2½ hours.

  • Make the dip by mixing together garlic, yogurt, dill, and lemon juice; season with salt and pepper. Serve with your cabbage chips.

Recipe Variations: 

Yogurt dips like this one are a great way to use and appreciate your Imperfect herbs. Try this dip with cilantro, parsley, or oregano if you have them around!