Warm Roasted Cabbage Salad Recipe – With Dill Dressing

Which cabbage is best?

The humble cabbage is one of our all-time favorite vegetables, and it’s long been a staple in the Nordic countries! Don’t hesitate to experiment with different types of cabbage when making roasted cabbage salad.

White cabbage is the best kind, in my opinion, as it’s often the most budget-friendly and has the best texture when roasted.

I often choose what’s in season or on sale at grocery stores, depending on the time of year. It’s also a useful way to use up smaller cabbages from the garden, where we often have plenty of kale and black kale.  
Just note: Brussel sprouts, while delicious, aren’t the best for a quick meal due to the preparation time.
And when using savoy cabbage or leafier types, be mindful of the high heat in the oven to prevent burning.

You may alaso enjoy this Caramelized Cabbage Meatloaf - Kålpudding and this quick and easy Swedish Pizza Salad!

Ingredients

2 Pounds/ 1kg White cabbage – Using a whole head of cabbage may seem like alot, but it will shrink as it cooks. If your cabbage is much larger, you can use the whole thing and adjust the rest of the ingredients accordingly. 
2-3 Tablespoons Olive oil – or other cooking oil for roasting.
8 Ounces / 200g Feta Cheese
1/2 Cup Pine nuts
1 Teaspoon Sea salt
1/4 Teaspoon Freshly ground Black pepper
Pinch of Chili pepper flakes – A small pinch adds a little heat.

Dill Dressing

6 Tablespoons Olive oil 
2 Tablespoons White wine vinegar – red wine vinegar or apple cider vinegar also works well.
1 Tablespoon Honey – or maple syrup
1-2 Teaspoons Dried dill – fresh herbs like dill can be tricky to find out of season but add more flavor. Frozen dill also works with this recipe. 

Equipment

Large bowl 
Large baking sheet or baking tray.

Method

1. Preheat the oven to 390°F/ 200°C.

2. Remove any outer leaves and rinse under running water. Cut the cabbage into wedges and remove the core before placing it in a single layer on a lightly oiled baking sheet. If you wish to use less oil, line the sheet with parchment paper instead if you wish to use less oil. 

3. Drizzle the cabbage wedges with olive oil and season with chili flakes, sea salt, and freshly ground black pepper. Place the cabbage wedges in the center of the hot oven to bake for 20-25 minutes or until golden brown.

Thick wedges will need more cooking time, and you may notice some charring. Don't worry; you can remove those bits later or leave them for added flavor. 

4. Prepare the dressing as the cabbage roasts. Add the olive oil, white wine vinegar, salt, and dill in a small bowl and whisk until thoroughly combined. You can also use a jar with a lid to mix your dressing.

5. Toast the pine nuts on a dry pan over a medium high heat until golden brown.

6. Remove the cabbage steaks from the oven when they have softened and have crispy edges. Chop each wedge roughly and toss together with the salad dressing, toasted pine nuts, and crumbled feta cheese in a large mixing bowl.

4. Prepare the dressing as the cabbage roasts. Add the olive oil, white wine vinegar, salt, and dill in a small bowl and whisk until thoroughly combined. You can also use a jar with a lid to mix your dressing.

5. Toast the pine nuts on a dry pan over a medium high heat until golden brown.

6. Remove the cabbage steaks from the oven when they have softened and have crispy edges. Chop each wedge roughly and toss together with the salad dressing, toasted pine nuts, and crumbled feta cheese in a large mixing bowl.

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Serving suggestions

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Serve this baked salad as it is or as a side dish – Caramelized cabbage works well with a range of flavors, from roasted meats to fish! 

Served with a fried egg, some leftover shredded chicken, or poached salmon, it makes a perfect meal for a busy weeknight.

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Top Tip

To adapt this salad for a summer’s day, serve it chilled. Allow the cabbage to cool before combining it with the feta cheese, pine nuts, and dressing. It’s just as good and a great way to enjoy this salad all year round!

Storage

Store in an airtight container in the refrigerator for up to 5 days. Enjoy any leftovers at room temperature or warm in a preheated oven at 390°F/ 200°F or a nonstick pan over medium heat. 

This salad makes a great packed lunch and tastes great chilled or at room temperature. I often take it with me for lunch on the go. 

Variations

Roasted cabbage salad is a great dish to use as a base for warm salads, as you can add a whole range of ingredients and keep all the delicious flavors. 

• Experiment with swapping out pine nuts for toasted sunflower seeds, sesame seeds, hazelnuts, or cashews.
• Use a mixture of white and purple cabbage to make this a really stunning dish! Roast the cabbages separately so they keep their colors. 
• Add some croutons or crispy bacon pieces for a little crunch. 
• Substitute feta cheese for some cheddar or parmesan cheese; both have strong flavors and add a more intense flavor.
• Add shredded chicken, some chickpeas, or top with a fried egg for a more protein-rich and filling 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. 
• If dill is not your thing, you can substitute it for other fresh herbs like thyme. Or make a simple mustard vinaigrette by combining 1/2 cup olive oil, with 3 tablespoons lemon juice or juice from 1 lemon, 1 teaspoon Dijon mustard, and a small spoon of honey or maple syrup or a pinch of sugar to bring out the natural sweetness of the cabbage.