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Roasted Cabbage Salad

Warm Roasted Cabbage Wedge Salad with Mustard Vinaigrette Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 medium green cabbage (about 2 lb)
  • 3 tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 2 tbsp whole-grain mustard
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 small shallot, finely minced (optional)
  • 2 tbsp chopped fresh parsley
  • Toasted walnuts, crumbled feta, or a poached egg (optional)

Method
 

  1. Heat oven to 425°F (220°C). Slice cabbage into 1-inch wedges, arrange on a lined sheet pan, brush with 2 tbsp olive oil, and season with salt and pepper. Roast 25 to 30 minutes, flipping once, until deeply golden and tender.
  2. Whisk whole-grain mustard, Dijon, lemon juice, honey, shallot (if using), and remaining 1 tbsp olive oil. Season with salt and pepper.
  3. Transfer hot wedges to plates and spoon dressing generously over them while still steaming.
  4. Top with parsley and any desired add-ons, then serve right away.

Notes

If the wedges start to fall apart when flipping, use a thin spatula and gentle pressure; they’ll hold together once fully roasted. The dressing can be made a day ahead and kept in the fridge.