Warm Roasted Cabbage Salad Recipe with Dill Dressing
Servings: 4 People
Calories: 509kcal
I love salad all year round, but I crave this Warm Roasted Cabbage Salad during the colder months! Roasted cabbage, warm feta cheese, toasted pine nuts, a sprinkle of red pepper flakes, and a refreshing dill dressing make a delicious and nutritious salad. It makes the perfect mid-week meal or side dish and is a great recipe for meal prep as you can easily add to it. It requires little effort and is easily one of our favorite warm salads!
Print Recipe
Equipment
- Large bowl
- Large baking sheet or baking tray.
Ingredients
- 2 Pounds White cabbage
- 8 Oz Feta Cheese 1 small block
- Olive oil - or other cooking oil for roasting.
- 1 Teaspoon Sea salt
- ¼ Teaspoon Chili pepper flakes
- ¼ Teaspoon Black pepper
- ½ Cup Pine nuts
Dill Dressing
- 2 Tablespoons White wine vinegar Red wine vinegar or apple cider vinegar also works well.
- 1-2 Teaspspoons 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.
- 6 Tablespoons Olive oil
- 1 Tablespoon Honey
Instructions
- Preheat the oven to 390°F/ 200°C.
- 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.
- 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.
- 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.
- Toast the pine nuts on a dry pan over a medium high heat until golden brown.
- 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. Don't worry; you can 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.
Notes
Serving suggestions:
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, leftover shredded chicken, or poached salmon, it's a perfect meal for a busy weeknight. 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 as it also tastes great chilled and at room temperature. I often take it with me for lunch on the go. Variations
Roasted cabbage salad is a great base for warm salads, as you can add a wide 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 and some chickpeas to the 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.
Served with a fried egg, leftover shredded chicken, or poached salmon, it's a perfect meal for a busy weeknight. 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 as it also tastes great chilled and at room temperature. I often take it with me for lunch on the go. Variations
Roasted cabbage salad is a great base for warm salads, as you can add a wide 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 and some chickpeas to the 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.
Nutrition
Serving: 250g | Calories: 509kcal | Carbohydrates: 18g | Protein: 13g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Cholesterol: 50mg | Sodium: 1272mg | Potassium: 535mg | Fiber: 6g | Sugar: 8g | Vitamin A: 518IU | Vitamin C: 83mg | Calcium: 379mg | Iron: 3mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
