I love salad all year round, but during the colder months, I start to crave this Warm Roasted Cabbage Salad!
Roasted green cabbage, warm feta cheese, toasted pine nuts, a sprinkle of red pepper flakes, and a refreshing dill dressing. It’s a filling, nutritious, and budget-friendly salad that’s incredibly easy to make!
We always have some form of cabbage in our fridge! Alongside carrots, the humble cabbage is one of our favorite vegetables.
The type of cabbage I use for this recipe depends on the time of year. I buy what is in season, on sale at the grocery store, or available in our garden ( usually mostly mostly kale and black kale as they are frost-hardy and our favorite sort).
In our part of the world, white cabbage is often the cheapest cruciferous vegetable, but this recipe is really versatile, and I encourage you to experiment with your favorite cabbage sort.
-Brussels sprouts are a delicious choice, but they take what seems like forever to prepare, so they’re not a great choice for a quick meal.
-If using savoy cabbage or some of leafier cabbages, you might consider lowering the oven temperature slightly as the leaves tend to char quickly in high temperatures.
Using a whole head of cabbage may seem like alot, but it will shrink as it cooks. It’s also really useful if you like to meal prep as you can use this recipe to build on to transform the salad to create several meals for very little effort.
Check out some of my tips on how to build on this recipe.
Roasted Cabbage Salad
Ingredients
2lb/ 1kg White cabbage – A blend of white and purple cabbage creates a truly stunning dish!
6 tbsp Olive oil
2 tbsp White wine vinegar – you can also use apple cider vinegar or red wine vinegar, though you may need to add a pinch of sugar or a small spoon of honey to soften the flavor.
1-2 tsp Dried dill – fresh herbs have more nutrients and flavor, but dill can be tricky to get hold of out of season. Frozen dill also works with this recipe.
200g Feta Cheese
Sea salt
Black pepper
A small pinch of mild chili pepper flakes is enough to add a little heat.
Olive oil or other cooking oil for roasting.
Method
1. Preheat the oven to 200°C /390°F.
2. Remove any outer leaves and rinse under running water. Cut the cabbage into wedges and remove the core from the cabbage wedges before placing it in a single layer on a lightly oiled baking sheet.
3. Drizzle with olive oil, and season with chili flakes, sea salt, and freshly ground black pepper. Place in the hot oven to bake for 20-25 minutes.
4. Prepare the dressing as the cabbage roasts. Add the olive oil, white wine vinegar, salt, mustard, and dill in a small bowl and whisk until completely combined. You can also use a jar with lid to mix your dressing.
5. Toast the pine nuts on a dry pan over a medium high heat.
5. Remove the cabbage steaks from the oven when they have softened and have crispy edges. Thick wedges will need more cooking time and you may notice some charring, dont worry about this, you can either remove those bits later or leave them for added flavor. Chop each wedge roughly and toss together with the salad dressing, toasted pine nuts, and crumbled feta cheese in a large mixing bowl.
Chopping the cabbage is optional; a wedge salad can be beautiful and makes this a quick and easy recipe!
Serving suggestions
Serve this warm salad as it is or on a slice of buttered sourdough toast.
Caramelized cabbage is a wonderful accompaniment to many flavors, which makes this one f my favorite side dishes.
To adapt this salad for a summers day, allow the cabbage to cool before combining with the feta cheese, pine nuts and dressing.. it’s just as good, I promise!
How to store this salad
Store in an airtight container in the refrigerator for up to 5 days. Enjoy any leftovers at room temperature or warm on parchment paper in a preheated oven or in a nonstick pan over medium heat.
Variations
- Experiment with swapping out pine nuts for toasted sunflower seeds, sesame seeds, hazelnuts, or cashews.
- Stale bread makes excellent croutons and adds a crunch! Toss croutons in a few tablespoons of olive oil and a teaspoon of garlic powder, and roast with the cabbage.
- Add your favorite roasted vegetables, and serve with fried egg or bacon pieces for a take on Swedish ‘Pyttepanna.’
- Parmesan cheese intensifies the flavors of this roasted cabbage recipe,, and throw in some freshly cooked pasta for another meal option.
- Add some shredded chicken or chickpeas for a protein-rich meal.
- To adapt this salad for a summer’s day, allow the cabbage to cool before combining it with the feta cheese, pine nuts, and dressing.
I recently learned that not everyone is a fan of dill..! I encourage you to try this recipe anyway.. the combination gives a really subtle flavor! If its really not your thing, you can make a simple mustard vinaigrette; 100ml olive oil, 30 ml white wine vinegar, 1 tsp wholegrain mustard, and a generous spoon of honey or maple syrup to bring out the natural sweetness of the cabbage.
Hi, I’m Holly. Welcome to my site!
I love sharing my knowledge of foraging and simple, back-to-basics cooking so you’ll find some great recipes here, many inspired by my life in Sweden and my Irish roots.
I’m also a potter, passionate about connecting with other artists so you’ll also find inspiring interviews with fellow potters from around the world!
Whether you love pottery or simply looking for a new recipe, I hope you’ll find inspiration here!
Quick And Easy Warm Roasted Cabbage Salad
Roasted green cabbage, warm feta cheese, toasted pine nuts, a sprinkle of red pepper flakes, and a refreshing dill dressing. It’s a filling, nutritious, and budget-friendly salad that’s incredibly easy to make!
Ingredients
- 2 lb/ 1kg White cabbage
- 6 tbsp Olive oil
- 2 tbsp White wine vinegar – you can also use apple cider vinegar or red wine vinegar though you may need to add a pinch of sugar or a small spoon of honey to soften the flavor.
- 1-2 tsp Dried dill you can also use fresh or frozen dill
- 200 g Feta Cheese
- Sea salt
- Black pepper
- Chili flakes
- Olive oil or other cooking oil for roasting.
Instructions
1.Preheat the oven to 200°C /390°F.
2.Remove any outer leaves and rinse under running water. Cut the cabbage into wedges and remove the core from the cabbage wedges before placing it in a single layer on a lightly oiled baking sheet.
Drizzle with olive oil, and season with chili flakes, sea salt, and freshly ground black pepper. Place in the hot oven to bake for 20-25 minutes.
3.Prepare the dressing as the cabbage roasts. Add the olive oil, white wine vinegar, salt, mustard, and dill in a small bowl and whisk until completely combined.
4. Toast the pine nuts on a dry pan over a medium high heat.
5. Remove the cabbage steaks from the oven when they have softened and have crispy edges. Thick wedges will need more cooking time and you may notice some charring, dont worry about this, you can either remove those bits later or leave them for added flavor. Chop each wedge roughly and toss together with the salad dressing, toasted pine nuts, chili flakes, and crumbled feta cheese in a large mixing bowl.
Chopping the cabbage is optional; a wedge salad can be beautiful and makes this a quick and easy recipe!
Notes
Substitute the feta with parmesan cheese for variation.
Add some shredded chicken or chickpeas for a protein-rich meal.
To adapt this salad for a summer’s day, allow the cabbage to cool before combining it with the feta cheese, pine nuts, and dressing.
Leave a Reply