Roasted Cabbage Salad with Citrus Vinaigrette

Kitchen Equipment Needed

• Baking sheet or roasting pan
• Parchment paper (optional for easy cleanup)
• Large bowl for tossing cabbage
• Small bowl for vinaigrette
• Whisk
• Knife and cutting board

Overview of Ingredients

For the Roasted Cabbage:

• 1 small to medium cabbage (green or purple), cut into wedges
• Olive oil (for drizzling)
• Salt and pepper (to taste)

For the Citrus Vinaigrette:

• 2 tablespoons fresh orange juice
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• Salt and pepper (to taste)
• Optional: 1 teaspoon honey or maple syrup for sweetness

Optional Garnishes:

• Fresh herbs like parsley or cilantro
• Toasted nuts or seeds (like sunflower or pumpkin)

Step-by-Step Instructions

1. Preheat Oven: Begin by preheating your oven to 425°F (220°C).
2. Prepare Cabbage: Cut the cabbage into wedges, keeping the core intact so the leaves stay together while roasting. Arrange the cabbage on a baking sheet lined with parchment paper. Drizzle with olive oil and season generously with salt and pepper.
3. Roast the Cabbage: Roast the cabbage for about 25-30 minutes, flipping halfway through, until the edges are browned and crispy, and the cabbage is tender.
4. Make the Citrus Vinaigrette: While the cabbage roasts, combine the orange juice, lemon juice, apple cider vinegar, and Dijon mustard in a small bowl. Whisk together until smooth. Gradually add the olive oil while whisking to emulsify. Taste and adjust with salt, pepper, and optional honey or maple syrup.
5. Assemble the Salad: Once the cabbage is roasted, remove it from the oven and let it cool slightly. Slice the cabbage into bite-sized pieces. Toss the cabbage with the citrus vinaigrette in a large bowl until well-coated.
6. Garnish and Serve: Optionally, garnish the salad with fresh herbs and toasted nuts or seeds for added texture and flavor.

Recipe Tips

• Roast with Care: If you want extra crispy edges, feel free to let the cabbage roast a bit longer, but be careful not to burn it.
• Flavor Boost: Adding a dash of smoked paprika to the cabbage before roasting can bring a smoky depth to the flavor.
• Vinaigrette Variations: Experiment with other citrus fruits like grapefruit or lime to change up the vinaigrette’s flavor profile.

What to Serve with This Recipe

This salad is a perfect side dish for grilled meats, roasted vegetables, or even a hearty grain bowl. Serve it alongside grilled chicken, salmon, or a simple quinoa dish. The citrusy freshness also pairs wonderfully with creamy elements like avocado or hummus.

Frequently Asked Questions

1. Can I make this salad ahead of time? Yes! You can roast the cabbage ahead of time and store it in the fridge for up to 2 days. Toss it with the vinaigrette just before serving to keep the flavors fresh.
2. Can I use a different type of cabbage? Absolutely! Both red cabbage and napa cabbage work well in this recipe. Napa cabbage will be a bit more tender, while red cabbage will add a vibrant color to the dish.
3. How can I make the dressing sweeter? If you prefer a sweeter dressing, simply add a teaspoon of honey or maple syrup to the vinaigrette.

Equipment

• Baking sheet or roasting pan
• Parchment paper (optional)
• Large mixing bowl
• Small bowl for vinaigrette
• Whisk
• Knife and cutting board

Ingredients

For the Roasted Cabbage:

• 1 small to medium cabbage, cut into wedges
• Olive oil (for drizzling)
• Salt and pepper

For the Citrus Vinaigrette:

• 2 tablespoons fresh orange juice
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• Salt and pepper (to taste)
• Optional: 1 teaspoon honey or maple syrup

Optional Garnishes:

• Fresh herbs (parsley or cilantro)
• Toasted nuts or seeds (optional)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the cabbage into wedges and place on a baking sheet. Drizzle with olive oil, salt, and pepper.
3. Roast for 25-30 minutes, flipping halfway through.
4. Whisk together the vinaigrette ingredients in a small bowl.
5. Slice the roasted cabbage and toss with the vinaigrette.
6. Garnish with herbs and nuts, if desired, and serve.

Notes

• For a more robust flavor, try adding a pinch of smoked paprika or cumin to the vinaigrette or cabbage before roasting.
• If you have leftover cabbage, it makes a great topping for grain bowls or as a filling for wraps.