Roasted Cabbage Wedge Salad

Roasted Cabbage Wedge Salad

Thank you all so much about your excitement around our new Healthy + Whole project! We’re still in the phase of identifying exactly what it will look like, but we’ve been so inspired by your ideas and offers to help. In the meantime, we’re brainstorming some of our initial posts, and we hope to start sharing things with you soon.

In the meantime, here’s a fabulous cabbage salad for you. We found it over at the lovely blog The Yellow House, and only slightly adapted it since the recipe is so tasty. We knew that if it was anything like Grilled Romaine, we’d be head over heels for it — which it was (and we were).

Roasting cabbage gives it a new flavor altogether — sweet and tender. Paired with a simple vinaigrette and bits of Pecorino cheese, it’s incredibly satisfying (which you’d never expect from its raw counterpart). We had this as a first course before Tomato Basil Soup with Ricotta Dumplings, and it was perfect — elegant, but so easy.

Roasted Cabbage Wedge Salad
 
by:
Makes: 4
What You Need
  • 1 medium green cabbage
  • Olive oil
  • Kosher salt
  • Pepper
  • 4 tablespoons olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon mustard
  • Pepper
  • Pecorino cheese
What To Do
  1. Preheat the oven to 450°F.
  2. Cut the cabbage into 4 wedges (or more slices, if the cabbage is larger - just make sure they are all the same size so they will be cooked through at the same time). Place the wedges on a baking sheet lined with parchment paper. Drizzle each side of the cabbage with olive oil and sprinkle with kosher salt and fresh ground pepper.
  3. Place in the oven and roast until browned on the outside and tender, about 30 minutes total, flipping the wedges at 15 minutes. (The timing will depend on the size, so larger wedges may need a bit more time.)
  4. Meanwhile, in a canning jar, combine 4 tablespoons olive oil, 3 tablespoons sherry vinegar, 1 teaspoon mustard, an fresh ground pepper. Shake to combine (or whisk the ingredients together in a small bowl).
  5. When the cabbage is done, remove from the oven and place each wedge on a plate. Drizzle with the vinaigrette and top with grated Pecorino cheese.
Notes
Adapted from The Yellow House

 

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14 thoughts on “Roasted Cabbage Wedge Salad

  1. Ashley

    This is an unbelievably awesome idea!! I love buying cabbage for a crunchy change of pace instead of spinach/romaine/etc. every once in awhile. However, even when I buy the small heads of cabbage there is SO much when you start shredding it. I never seem to finish it off. This looks like a fantastic way to do that! Not sure why I’ve never thought of roasting it, since I roast brussels sprouts all the time. Thanks for the great recipe!

    Reply
    1. Sonja Post author

      I totally agree – we’ve been loving cabbage in salads to change up once in a while — and it’s so delicious roasted. Let us know if you try it out!

      Reply
  2. Lindsey @ Pas de Deux

    I’m not sure why, but cabbage has always sort of intimidated me… I have bought two heads recently though, since it is one of the few locally available vegetables at this time of year. I made this recipe last night, and topped it with roasted apples, lentils, and goat cheese for a light but filling dinner! I was so happy to discover how tasty cabbage is when roasted.

    Reply
    1. Sonja Post author

      Wow, what a great idea to make it into a meal! Sounds delicious. Thanks for trying it out and letting us know!

      Reply
  3. lindsay

    I’ve made this salad now about 4 times – using different combos of dressing and cheeses. You cannot go wrong! It’s delicious and easy every time. Everyone loves it.

    Reply

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