Easy Roasted Cabbage Salad
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
You may also like this Baked Cabbage Alfredo
- *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