Print Roasted Cabbage Wedge Salad
These roasted cabbage wedges feature tender hunks of cabbage topped with a garlicky, tangy marinade. Served cold and so refreshing!
Course Appetizer, Salad
Cuisine Russian, Ukrainian
Keyword easy roasted cabbage, roasted cabbage, Roasted Cabbage Wedges, Roasted Cabbage Wedges Salad
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 6 servings
Calories 152kcal
Author Natalya Drozhzhin
- 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
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!
Calories: 152kcal | Carbohydrates: 10g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 1190mg | Potassium: 271mg | Fiber: 4g | Sugar: 5g | Vitamin A: 155IU | Vitamin C: 56mg | Calcium: 67mg | Iron: 1mg