Easy Roasted Cabbage Salad

66

We couldn’t get over how delicious this roasted cabbage salad turned out. All you have to do is chop up a head of cabbage, toss the pieces in some olive oil, salt and pepper, spread them out on a pan, roast for 20 minutes and toss with the dressing. The dressing is next level and deserves its own paragraph…

So this easy yet epic dressing is a combination of olive oil, soy sauce, rice vinegar, Dijon mustard, garlic, freshly grated Parmesan, salt and pepper. This stuff is now going on everything – yes it’s that good. I wanted the whole tray of cabbage to myself.

Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!

Easy Roasted Cabbage Salad

• Print
• Rate
• Watch
• Share

  • Pin
  • Share
  • Tweet
  • Email

5 from 25 votes

Servings: 4

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Ingredients 

Cabbage:

• 1 small head green cabbage
• 2 tbs olive oil
• salt and pepper to taste

Dressing:

• 3 tbs olive oil
• 1 tbs rice vinegar
• 1½ tsp low sodium soy sauce
• 1 tsp Dijon mustard
• 1 large clove garlic, minced
• 2 tbs freshly grated Parmesan
• salt and pepper to taste

Optional Toppings/Add Ins:

• 4 strips cooked bacon, chopped
• 3 tbs chopped chives

Instructions

• Preheat your oven to 425℉.
• Slice your cabbage head in half and then remove the stem from your cabbage head and slice the halves into 1 inch pieces. Place them on your extra large baking sheet and drizzle with the 2 tbs of olive oil and season with salt and pepper to taste. Toss well to coat all. Spread them out evenly and bake for 20-25 minutes.

Dressing:

• Whisk together all of the dressing ingredients in a small glass or bowl. Taste and adjust anything if needed.
• Once the cabbage is done, transfer it to a bowl and toss with the dressing to coat. Enjoy warm or room temp or cold!

Notes

Nutritional Info does not include the bacon and chives.

Make it dairy free and vegan by using nutritional yeast instead of the parmesan cheese. And omit the optional bacon topping or use vegan bacon instead!

This recipe is inspired by EatingWell.com

Nutrition

Calories: 214kcal | Carbohydrates: 11g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 2mg | Sodium: 158mg | Potassium: 320mg | Fiber: 5g | Sugar: 6g | Vitamin A: 198IU | Vitamin C: 66mg | Calcium: 97mg | Iron: 1mg

Author: Stella Drivas