Roasted Cabbage with Yogurt Sauce and Chili Oil

How my symptoms showed up

• POTS: lightheadedness and fatigue earlier in the day, worse with prolonged standing

• Migraine: low-grade head pressure without nausea or light sensitivity

• Lupus: baseline fatigue with a slowed, weighted feeling, no joint pain or active skin flare-up

Disorder safety check

Condition	Verdict	Notes
POTS	Helpful	Warm food + salt supported stability
Lupus	Safe	No obvious inflammatory triggers
Vestibular migraine	Generally safe	Savory, low-sugar, controlled spice

Ingredients (1 serving)

For the cabbage

• 1 small head green cabbage

• Olive oil

• Salt and black pepper

For the yogurt sauce

• Plain yogurt (Greek or regular)

• 1 small garlic clove, grated or minced

• Lemon juice

• Olive oil

• Salt

To finish

• Chili oil or chili crisp (light amount)

• Sesame seeds

• Fresh herbs (parsley or cilantro)

How I made it

1. Prep the cabbage: Preheat oven to 425°F (220°C). Remove any loose outer leaves from the cabbage. Cut the cabbage in half through the core, then cut each half into thick wedges (about 1–1½ inches wide) so they hold together.

2. Season generously: Place cabbage wedges on a baking sheet. Drizzle well with olive oil, making sure oil gets between the layers. Sprinkle both sides with salt and pepper.

3. Roast until deeply tender: Roast for 30 minutes, then carefully flip each wedge. Roast another 20–25 minutes until the edges are deeply browned and the centers are very soft. If the edges start to darken too quickly, lower the heat slightly.

4. Make the yogurt sauce: While the cabbage roasts, stir yogurt with grated garlic, lemon juice, olive oil, and salt. Taste and adjust so it’s tangy but not sharp. It should be thick but spreadable.

5. Assemble: Spread yogurt sauce in a wide circle on a plate. Place hot cabbage wedges on top.

6. Finish: Drizzle lightly with chili oil. Sprinkle with sesame seeds and herbs.