Roasted Cabbage Wedge Salad

This roasted cabbage wedge salad comes straight out of my mother’s cookbook. I posted a picture of this tasty side dish on Instagram last Thanksgiving and got so many of you asking for the recipe. I just had to ask her how to make it. Simple, healthy, and unique, you’ll love how it complements just about any protein, grain, or starch.

How to Properly Cut a Cabbage Into Wedges

Before we dive into the recipe, let’s talk about how to properly cut and prepare a cabbage for roasting.

• Clean the Cabbage: Remove any tough, damaged, or brown outer leaves. Next, give the cabbage a thorough rinse under cold water.
• Remove the Stem: Keeping the core intact, slice off the knobby stem from the bottom of the cabbage head.
• Slice Into Wedges: Next, use a sharp knife to slice the cabbage head into 3-inch thick wedges.

How to Prepare Roasted Cabbage Wedges

After slicing the cabbage into wedges, preheat your oven to 350°F.

• Bake the Cabbage Wedges: Next, assemble the cabbage wedges in a single layer in a baking dish. Pour some water into the bottom of the pan, cover the cabbage with aluminum foil, and bake the wedges for 45 minutes.
• Allow the Cabbage to Cool: Pull the wedges out of the oven and allow them to cool completely at room temperature.
• Make the Marinade: In a small bowl, whisk the salt, black pepper, pressed garlic, olive oil/avocado oil, and vinegar until well-combined.
• Assemble the Salad: Next, slice the cabbage wedges into 1-inch thick pieces and assemble them on a serving tray. Drizzle the marinade on top, garnish with a sprinkle of dill, and serve!

Mom’s Tips for the Best Roasted Cabbage Wedge

This is Mom’s recipe, so we have to follow Mom’s rules. Below, find her top tips and tricks for nailing this salad.

• Roast the cabbage in large pieces. To prevent the cabbage from burning and losing its texture, roast it in large wedges. You’ll cut them down later to make them easier to eat.
• Allow the cabbage to cool down completely. Make sure the cabbage is cold to the touch before you assemble the salad. To make it even more refreshing, pop it in the fridge an hour before serving.
• Use high-quality, full-bodied oil. This salad is simple, so the quality and depth of flavor of the oil is key. Avoid canola oil or vegetable oil and opt for sunflower oil, 100% olive oil or avocado oil instead.

Ideas for Serving this Unique Salad

If you’re watching your carbohydrates, pair this fiber-packed salad with a cast iron ribeye steak or Slavic-style pork kabobs (shashlik). Or serve the salad for Meatless Monday atop a bowl of quinoa or buckwheat (kasha).

Storing Leftover Roasted Cabbage Wedges

To keep this salad on hand for up to 5 days, store it in an airtight container in the fridge. The kicker? It gets more and more flavorful as it marinates! Avoid freezing the salad all together, as it will turn mushy upon thawing.

FAQ

More Scrumptious Veggies Side Dishes

• ​10-Minute Air Fryer Broccoli Recipe – Simple, crispy broccoli
• How to Make Homemade Sauerkraut – 4-ingredient pickled cabbage
• Quick Overnight Sauerkraut – Crunchy, tangy sauerkraut
• Crispy Roasted Cabbage Steaks – Bacon-topped roasted cabbage

Recipe

Roasted Cabbage Wedge Salad

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Servings

6 servings

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Recipe contributed by: Natalya Drozhzhin

These roasted cabbage wedges feature tender hunks of cabbage topped with a garlicky, tangy marinade. Served cold and so refreshing!

Ingredients

• 1 medium cabbage head
• 1 tbsp salt adjust to taste
• 1 tsp ground black pepper adjust to taste
• 4 cloves garlic pressed
• 1 tbsp white vinegar
• 1/3 cup oil sunflower, avocado or olive
• 1 tbsp fresh dill chopped

US Units – Metric

Instructions

• Cut cabbage into wedges and place them in a single layer on a baking sheet. Pour 1/2 cup of water on the bottom of the baking sheet.
  
• Cover the cabbage with foil and bake at 350°F for 45 minutes. Remove the cabbage from the oven and allow it to cool completely at room temperature.
  
• In a small bowl, whisk the salt, pepper, pressed garlic, oil, and vinegar until well-combined.
  
• Slice the cabbage into smaller wedges and place them on a serving tray. Pour the marinade on top.
  
• Garnish with a sprinkle of dill and serve. Enjoy!
  

Nutrition Facts

Roasted Cabbage Wedge Salad

Amount Per Serving

Calories 152 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g5%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Sodium 1190mg50%

Potassium 271mg8%

Carbohydrates 10g3%

Fiber 4g16%

Sugar 5g6%

Protein 2g4%

Vitamin A 155IU3%

Vitamin C 56mg68%

Calcium 67mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.