Roasted Cabbage Salad with Lemon-Garlic Vinaigrette

4.3
(8)
5 Reviews

This roasted cabbage is dressed with a bright and flavorful lemon-garlic vinaigrette. It goes with everything, from chicken and steak to tofu and grain bowls. If you already have your grill on, you can grill the cabbage wedges instead, which will impart a delightful smoky flavor. You can use red or green cabbage—even Savoy or napa works!

By
Stacey Ballis
Stacey Ballis Headshot
Stacey Ballis

Stacey Ballis is the author of ten novels of culinary fiction including, Off the Menu, Out to Lunch, Recipe for Disaster, Wedding Girl and How to Change a Life as well as a digital cookbook, Big Delicious Life. Her nonfiction essays have appeared in several anthologies, and her food writings and recipes have appeared in Food & Wine Magazine, EatingWell Magazine, The Chicago Tribune, Bake From Scratch Magazine, Plate Magazine, MyRecipes.com, ExtraCrispy.com, TheTakeout.com, AllRecipes.com, and a recipe of hers was adapted for use in The New York Times. She was the recipe developer and culinary consultant for The Self-Care Cookbook by Frank Ardito. Stacey lives in Chicago with her husband and is currently at work on a new full-length work of fiction.

EatingWell's Editorial Guidelines
Updated on March 1, 2024
Tested by
Hilary Meyer
Hilary Meyer
Tested by Hilary Meyer
Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes.
Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
Active Time:
10 mins
Total Time:
50 mins
Servings:
6
Nutrition Profile:
Sesame-Free Diabetes-Appropriate Dairy-Free Soy-Free Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free
Jump to Nutrition Facts
the ingredients to make the Roasted Cabbage Salad with Lemon-Garlic Vinaigrette

Ali Redmond

Ingredients

  • Olive oil cooking spray

  • 1 medium head cabbage

  • 1/2 teaspoon salt, divided

  • Ground pepper to taste

  • 1/4 cup extra-virgin olive oil

  • 1 1/2 tablespoons red-wine vinegar

  • 1 tablespoon lemon juice

  • 1 1/2 teaspoons Dijon mustard

  • 1 small clove garlic, grated

  • 2 tablespoons sliced almonds, toasted (see Tip)

  • 2 tablespoons minced fresh chives or parsley

Directions

  1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil, parchment paper or a silicone baking mat; coat lightly with olive oil cooking spray.

  2. Remove any damaged outer leaves from cabbage and cut into 8 wedges, keeping the core intact to hold them together. Arrange the wedges on the prepared pan. Coat the tops of the wedges lightly with cooking spray and season with ¼ teaspoon salt and pepper to taste.

    a photo of the cabbage wedges on the baking sheet covered with salt

    Ali Redmond

  3. Roast the cabbage, rotating the pan from back to front and flipping the wedges halfway, until tender and golden, 30 to 40 minutes.

  4. Meanwhile, combine oil, vinegar, lemon juice, mustard, garlic, the remaining ¼ teaspoon salt and pepper to taste in a jar with a tight-fitting lid. Cover and shake until well blended.

    a photo of the vinaigrette in a jar

    Ali Redmond

  5. Let the cabbage cool for 5 minutes, then coarsely chop. Transfer to a shallow serving dish and drizzle with the dressing. Sprinkle with almonds and chives (or parsley) before serving.

    a recipe photo of the Roasted Cabbage Salad with Lemon-Garlic Vinaigrette

    Ali Redmond

Tip

For the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

EatingWell.com, March 2024

Nutrition Facts (per serving)

132 Calories
13g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 cup
Calories 132
% Daily Value *
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 1g 3%
Total Fat 13g 16%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Vitamin A 8µg
Vitamin C 24mg 27%
Vitamin D 0µg
Vitamin E 2mg 15%
Folate 29µg
Vitamin K 73µg
Sodium 240mg 10%
Calcium 36mg 3%
Iron 1mg 3%
Magnesium 16mg 4%
Potassium 139mg 3%
Zinc 0mg 2%
Vitamin B12 0µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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