Roasted Cabbage Salad: Ready in 30 Minutes
Caramelized cabbage wedges roasted until crispy, then drizzled with tangy Asian-inspired dressing, Parmesan, and optional bacon for an irresistible side.
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.