Roasted Cabbage Salad: Ready in 30 Minutes
Okay, so hear me out… Cabbage might not sound exciting, right? But this Roasted Cabbage Salad is seriously amazing!
I love how the oven transforms boring cabbage into these crispy, golden, sweet bites. It’s like magic happening in your kitchen. The edges get all caramelized and crunchy while the inside stays tender. Then you drizzle on this tangy dressing and boom – you’ve got something special.
I make this at least twice a month because it’s healthy, super tasty, and honestly? People are always impressed. If you’re into cabbage like me, you should totally check out this yummy Ramen Cabbage Salad, too. Trust me on this one!
Ingredients You’ll Need
Nothing fancy here, just simple stuff that creates big flavor. Check the recipe card down below for all the exact amounts you’ll need.
- Green cabbage: This is your main star that gets sweet and caramelized in the oven.
- Olive oil: Helps make those edges crispy and adds nice richness to everything.
- Salt and pepper: These basics bring out the cabbage’s natural sweetness perfectly.
- Rice vinegar: Gives you that bright, tangy flavor that balances everything out nicely.
- Soy sauce: Adds that savory, umami goodness that makes this dressing SO good.
- Dijon mustard: Helps everything blend together while adding a subtle kick of flavor.
- Garlic: Fresh garlic brings amazing aroma and makes the dressing pop with flavor.
- Parmesan cheese: The freshly grated kind adds salty, nutty notes that taste incredible.
- Bacon: Crispy bacon adds protein and that irresistible crunch everyone loves.
- Chives: Fresh chives give you a mild onion flavor and a pretty green color.
How to Make Roasted Cabbage Salad
Making this is super easy, and it turns out delicious every single time. Just follow along with me!
Step 1: Prepare and Cut the Cabbage
Slice the cabbage in half first. Then cut out the core and chop everything into 1-inch pieces so they roast evenly.
Step 2: Season the Cabbage Wedges
Brush on 2 tablespoons of olive oil all over the wedges. Then sprinkle ½ teaspoon salt and ¼ teaspoon pepper on all sides.
Step 3: Roast Until Golden and Crispy
Put the wedges on your baking sheet. Roast at 450°F for 20-25 minutes and flip them halfway through until they’re crispy and golden.
Step 4: Make the Tangy Dressing
Whisk together 3 tablespoons olive oil, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard, and 1 minced garlic clove.
Step 5: Add the Parmesan Cheese
Mix in ¼ cup freshly grated Parmesan. Taste it and add more salt and pepper if you want. Make it just right!
Step 6: Dress and Serve the Salad
Move the roasted cabbage to a pretty platter. Drizzle that yummy dressing all over it and add bacon and chives if you’re using them. Serve it warm!
Tips for the Best Roasted Cabbage Salad
- Give them space – don’t crowd your cabbage wedges or they’ll steam instead of getting crispy.
- Leave the core on while roasting so your wedges don’t fall apart on you.
- Watch the oven near the end because cabbage can burn pretty quickly.
- Make dressing early if you want, because it tastes even better after sitting awhile.
Variations and Substitutions
Want to mix things up? This recipe is super flexible, and you can totally make it your own way.
- Red cabbage – use this instead for gorgeous purple color and slightly different earthy taste.
- Tahini dressing – swap the Asian dressing for lemony tahini if you want Mediterranean vibes.
- Make it vegan – skip the Parmesan and bacon, then add nutritional yeast and crispy chickpeas instead.
- Toss in nuts – toasted almonds or pecans add extra crunch and healthy fats.
Frequently Asked Questions
Can I make this cabbage salad ahead of time?
You can roast the cabbage 2 hours early and warm it up quickly before serving with fresh dressing.
How do I store leftover roasted cabbage salad?
Keep the undressed cabbage in a sealed container for 3 days. Add dressing right before you eat it.
What to I with roasted cabbage salad?
It goes great with grilled chicken, salmon, or steak. Or just eat it as your main with bread!
Can I use a different type of cabbage?
Yep! Savoy or red cabbage work really well, though they might need slightly different cooking times depending on thickness.
How do I prevent the cabbage from burning?
Just keep an eye on it and turn your oven down to 425°F if the edges brown too fast.
Can I make this without bacon?
Of course! It’s delicious plain, or you can use crispy chickpeas or roasted sunflower seeds instead for crunch.
Is this salad gluten-free?
Use tamari instead of regular soy sauce, and you’re all set for a completely gluten-free meal. Easy!
Can I roast the cabbage in an air fryer?
Sure can! Air fry at 400°F for 12-15 minutes and flip halfway until it’s crispy and brown.
Roasted Cabbage Salad: Ready in 30 Minutes
Ingredients
For the Cabbage:
- 1 medium green cabbage
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ¼ cup freshly grated Parmesan
- Salt and pepper to taste
Optional Toppings/Add-Ins:
- 4 strips cooked bacon, chopped
- 2 tablespoons chopped chives
Instructions
- Cut your cabbage in half, pull out that thick core, and chop the halves into 1-inch pieces.
- Brush olive oil all over the wedges and sprinkle with salt and pepper on all sides evenly.
- Put wedges on your baking sheet in one layer without any overlapping for even roasting.
- Roast at 450°F for 20-25 minutes, flipping halfway until edges are golden and crispy.
- Whisk olive oil, vinegar, soy sauce, mustard, and garlic in a small bowl until combined.
- Stir in Parmesan cheese and add salt and pepper to taste until the dressing tastes perfect.
- Move roasted cabbage to a serving plate and drizzle with dressing while it’s still warm.
- Add chopped bacon and chives on top if using, and serve right away for best results.
Notes
- High heat makes cabbage sweet and caramelized, so don’t lower your oven temperature below what’s recommended here.
- The core keeps the wedges together during cooking, but you can remove it before eating if preferred.
- Make dressing up to 3 days early and keep it in the fridge in a sealed container.
- Pat the cabbage dry before adding oil if you want extra crispy results without excess moisture on the surface.
- Leftovers lose crispness, but warm them at 400°F for 5-7 minutes to refresh the texture nicely.
