Roasted Cabbage Salad

25m
Serves 1
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Directions

  1. 1Start by cutting the cabbage into 1-inch pieces.
  2. 2Place the cut cabbage in a large bowl.
  3. 3Add 2 tablespoons of olive oil and 1/4 teaspoon of salt to the cabbage.
  4. 4Toss until well coated.
  5. 5Spread the cabbage in an even layer on 2 large rimmed baking sheets.
  6. 6Roast the cabbage until tender and golden, about 25 minutes, rotating the pans between top and bottom racks halfway through.
  7. 7While the cabbage roasts, prepare the dressing. Add 2 tablespoons of grated Parmesan cheese to a large heatproof bowl.
  8. 8Add 1 teaspoon of Dijon mustard.
  9. 9Grate 1 large clove of garlic with a Microplane.
  10. 10Add 2 tablespoons of rice vinegar.
  11. 11Add 1 1/2 teaspoons of reduced-sodium soy sauce.
  12. 12Add 1/4 teaspoon of ground pepper.
  13. 13Add the remaining 2 tablespoons of olive oil.
  14. 14Whisk all the dressing ingredients together until well combined.
  15. 15Transfer the hot roasted cabbage to the bowl with the dressing.
  16. 16Toss until evenly coated.
  17. 17Serve the roasted cabbage salad in a bowl.

Ingredients

  • 1 small head Green Cabbage
  • 4 tablespoons Extra Virgin Olive Oil
  • 0.25 teaspoon Salt
  • 2 tablespoons Grated Parmesan Cheese
  • 2 tablespoons Rice Vinegar
  • 1.5 teaspoons Reduced-Sodium Soy Sauce
  • 1 teaspoon Dijon Mustard
  • 1 large clove Garlic
  • 0.25 teaspoon Ground Pepper

Equipment

KnifeLarge bowlBaking sheetsMicroplaneWhiskWooden Spoon

Tips

  • This salad can be served warm and pairs perfectly with roasted chicken, pork, or steak.
  • For a creamier dressing, process it in a blender until creamy and smooth, about 30 seconds.
  • Let stand for 15 minutes to allow the flavors to meld.
  • Garnish with additional pepper before serving, if desired.