A sweet & savory, creamy & crunchy salad, this Roasted Cabbage Wedge Salad will convert anyone into a cabbage lover. Get all the nutrition facts on cabbage and then serve this to upstage the traditional iceberg lettuce wedge!
This Roasted Cabbage Wedge Salad was first posted over on the fabulous The Lean Green Bean blog by fellow registered dietitian and food-loving blogger, Lindsay Livingston. It’s been retested and updated and posted here for all you cabbage lovers! (:
In this month when supermarkets are competing on ‘how low to go’ on the sale price of a head of cabbage, don’t miss out on this nutrient-rich veggie.
Here are the nutrition facts on cabbage:
- 2 grams of fiber
- Half the recommended amount of vitamin C
- 150 grams of potassium
- Only 22 calories
Not a cabbage lover? This recipe twist on the classic iceberg wedge salad recipe has already converted two die-hard cabbage refusers. Check it out and let us know if you’ll be cooking cabbage this St. Patty’s Day!
Roasted Cabbage Wedge Salad
This Roasted Cabbage Wedge Salad is way more delicious and nutritious than the classic iceberg wedge salad.
- Yield: 4-6 servings 1x
- Half of a 2 1/2 pound head of cabbage
- 1 tablespoon olive oil
- 1/2 Kosher teaspoon salt, divided
- 1/3 cup low-fat mayonnaise
- 1/2 cup low-fat buttermilk
- 1/2 teaspoon dried oregano, crumbled between your fingers
- 1/4 teaspoon pepper
- ¼ cup (1 ounce) blue cheese, preferably from a wedge and then crumbled
- 1 slice cooked bacon, crumbled
- 2 tablespoons chopped chives or green onions
- Preheat oven to 400°F. Line a roasting sheet with parchment paper or grease with oil.
- For the cabbage, slice wedges so that the base of each wedge is about 1 1/2-inches thick. If you start with a 2 1/2 pound full head of cabbage, and use half of it for this recipe, you will have 5 or 6 wedges.
- Brush each wedge with oil and sprinkle with 1/2 teaspoon salt. Disassemble each wedge in half (you will reassemble after roasting so place matching pieces together!)
- Roast 30-35 minutes for tender-crisp.
- Reassemble cabbage wedges and cool or chill in the refrigerator.
- Meanwhile, whisk together mayonnaise, buttermilk, remaining salt, oregano, pepper. Stir in nearly all the blue cheese and nearly all the bacon; reserving a few crumbles of blue cheese and bacon for topping.
- To assemble salad, place wedges on individual salad plates and divide dressing among salads.
- Top each salad with a few crumbles of reserved blue cheese and bacon and with chives.