Roasted Cabbage Wedge Salad

Roasted Cabbage Wedge Salad
Sarah Searle
  • Yield: 4 servings


1head savoy cabbage
1 to 2tablespoon olive oil
1/2teaspoon coarse salt
5tablespoons olive oil
3tablespoons sherry vinegar
1teaspoon Dijon mustard
1/4teaspoon corse salt
Freshly groung black pepper
Grated Pecorino Romano cheese (optional)


  1. Preheat oven to 450F.
  2. To prepare cabbage, cut cabbage into quarters or eighths (depending of size of your cabbage head). Trim away any pithy or brown ends of the core, but leave the core intact. The core will hold the wedges together while roasting.
  3. Arrange cabbage wedges on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Bake 30 minutes, flipping wedges after 15 minutes so they brown evenly.
  4. While cabbage is roasting, prepare vinaigrette. Whisk together olive oil, sherry vinegar, mustard, salt and pepper.
  5. Serve cabbage wedges with vinaigrette and cheese, if using. Serves 4.

Nutritional Info *per serving

  • Calories 250
  • Fat 21g
  • Cholesterol 0mg
  • Sodium 440mg
  • Carbohydrate 14g
  • Fiber 7g
  • Protein 5g