I love roasted veggies, and roasted cabbage is a nice addition to any meal, or works as a warm salad. The key here is a good dressing for the cabbage.
Sometimes what bridges the gap between me and a big plate of greens or roasted veggies is a good dressing. Once I discovered how easy it is to make salad dressing, I never looked back at a single bottle of dressing on market shelves.
Years ago in a Mexican restaurant in Cambridge, MA I ordered a large salad. When I requested honey mustard dressing the waiter apologized for the lack of anything other than the standard vinaigrette. So I asked if they had honey and mustard. He left for a moment and returned with both ingredients, I whipped them together with a fork and poured it on. And that was the beginning of my love for homemade dressing.
In cooler weather I eat hardier greens and roasted veggies, but I never thought to roast cabbage wedges. And it's e-a-s-y. Slice the cabbage into wedges, rub with oil, sprinkle with salt, and slide into the oven. While it's roasting, make your favorite salad dressing.
For salad dressings I choose oils that have been minimally processed and are nutritionally beneficial (olive, avocado, seed and nut oils). I also try to use oils that will complement the flavor of the food and don't overpower the other ingredients.
I included my carrot ginger dressing that uses miso.
Here are some other salad dressing ideas:
- Mexican vinaigrette
- Honey mustard vinaigrette
- Herbed vinaigrette
- Ranch dressing {from one of my cookbooks}
- Ranch dressing {egg and dairy-free}
Roasted Cabbage
Ingredients
- 1 large savoy cabbage head or other cabbage
- 3 tablespoons high heat cooking oil coconut oil or other oil
- 1 tablespoon salt
Instructions
- Preheat your oven to 450°F/230°C.
- Slice the cabbage head into four evenly-sized wedges. I slice it in half and the slice each half again. Smaller wedges will roast faster.
- Coat or spray each wedge well with oil and sprinkle a pinch of salt on all sides of each wedge.
- Place the wedges on a baking sheet covered with a non-stick mat or parchment paper. It won't stick to a greased baking sheet, but it makes cleanup easier.
- Roast the wedges for 15 minutes and then turn each wedge over and roast for another 15 minutes, or until they are tender throughout.
- Serve warm with the carrot ginger dressing below or your favorite dressing. You can toss the outermost layer if you don't like blackened cabbage.
Nutrition
Carrot Ginger Dressing
Ingredients
- 1 inch fresh ginger skin peeled
- 1 carrot trimmed and peeled
- 2 tablespoons vinegar, mild white wine or apple cider
- 2 tablespoons miso
- 3 tablespoons sesame oil or other mild-flavored oil
- 2 tablespoons water
- drizzle of honey optional
Instructions
- Pulse the carrots, ginger, miso in a food processor. If you don't have a food processor, grate the carrots and ginger and then blend in the miso.
- Add the oil, water, and honey (optional) and blend well.
- Store covered in the refrigator for a few weeks.
Nutrition
Cheri Oczepek says
My favorite oil is coconut oil because it has so many uses. It's my only skin lotion anymore.
Jenny says
I usually use olive oil for dressings and coconut oil for baking/cooking. I tried to make honey mustard dressing and it turned out much to sweet. I need to try that one again. Dressing is one thing that is so difficult to find without sugar when eating out. I wonder what restaurants would do if I brought my own homemade version?
Mary Christine says
Right now I'm mainly into coconut oil. I need to branch out a little 🙂
I also liked Mountain Rose Herbs on FB. Thank you for this giveaway!
Karen D says
Karen Goodwin Delaney likes Mountain Rose Herbs on Facebook
Karen D says
My favorite oil (other than evoo) is hazelnut oil
Elaine Weigle says
I am new to your site and am loving it. I started eliminating wheat products about a month ago and what I am finding is that it has opened a whole new life for me. As a 56 yr old woman, I have been cooking the same recipes for years and years, but now I am cooking and eating things I never dreamed of making. I never even considered roasting cabbage (or brussel sprouts which I also recently starting doing!), but your recipe looks yummy. Your post also has me interested in making my own salad dressings...so exciting!!
Penny says
I love good olive oil or walnut oil hand rubbed on salad greens then a sprinkling of good sea salt. Then wait 10 minutes or so. The salt helps the leaves slightly wilt, and the flavors become more accessible. A squeeze of lemon after is sometimes nice, but mostly I don't want anything else added. 🙂
Nancy says
I like grapeseed oil, but have not experimented as much as I would like to with other oils.
Rebecca says
In a pinch the other day, out of olive oil, and all other traditional go-tos for homemade dressing, I used.coconut milk, coconit oil, which had to be cut wayyy down because the second I refrigerated it it solidified in bottle... Anyway I also added homemade tahini, meyer lemon, acv, rice vinegar, salt, pepper, and blended in a food processor until creamy. Happy accidents! I cut it further to make it last longer with braggs and balsamic and it just keeps getting tastier!
Rebecca says
Oh yeah, and a healthy dose of minced garlic for some punch!
maya says
lovely! tried this tonight and served with a creamy (homemade mayo) ginger dressing and toasted black sesame gomasio, thanks for the recipe!
Louis says
I love Nunez de Prado Extra Virgin Olive Oil from Spain.
Meryl says
My favorite salad dressing is David Lebovitz's French Vinaigrette.
Celeste says
Yum ! Everything sounds so delicious! Here is one of my favorite quick dressings.
1/2 cup of olive oil
1/4 cup apple cider vinager
Small chopped shallot
Whisk or blend
Salt and pepper your greens throw on your dressing ...enjoy
Erica says
Love the simplicity of this dressing. I imagine any vinegar would work well.
rachel says
I like coconut oil!
Heidi says
I love using smoke infused olive oil on my roasted cabbage. goes great with pork.
Can't wait to try this carrot ginger dressing! thank you!
Meredith says
I Liked mountain rose on facebook
Meredith says
I like my mom's mustard olive oil dressing!
Ttrockwood says
Liked mountain rose on facebook (teri)
Ttrockwood says
I use coconut oil often but love hazelnut oil for drizzling tableside on quinoa or to jazz up steamed veggies
Christina says
I use mostly olive oil and coconut oil. I'd love to try the pumpkin seed oil!
Carolyn G says
I like Mountain rose on FB: Carolyn gonzalez
Carolyn G says
I love lemon garlic olive oil with a little balsamic vinegar as a dressing
Michelle says
I finally found one my very picky family will eat, so many failed experiments for them. It is french dressing using Organic, expeller pressed olive oil, apple cider vinegar, organic ketchup, organic sugar and raw honey, and some spices: sea salt, pepper ? a couple more can't think of. It is a winner, maybe not the healthiest but much better than storebought with highly processed oils like soybean....
Erica says
That sounds great - kind of like a french dressing or tomato-based dressing.
Irina @ wandercrush says
The first time I made this, I was so surprised at how roasting brings out a different side of cabbage! I've never had it with Carrot Ginger dressing, but it sounds perfect.
Erica says
I know, it is interesting how different it tastes when roasted. Another dressing that I bet would go well is a ranch.
Margot C says
I have become completely fascinated by coconut oil lately (being a trendy type of person I suppose) and I love it in baking. Salad dressing? Not so much. I am pretty interested in that pumpkin seed oil for that maybe, sounds marvelous.
I like everybody concerned on facebook!
Tara says
Macadamia nut oil is one of my favorite oils, especially for sweet baking!
Sarah says
Roasted cabbage looks so yummy! Right now, I'm digging a version of a goddess dressing with lots of lemon, soy sauce, tahini, and chives. Delicious!
Erica says
omg that sounds amazing!
EM-MV says
That is the most beautiful cabbage at the top! The salad dressing I've been making all winter grapefruit juice, orange and lemon zest and olive oil. Otherwise, I just put a splash of olive oil, sesame oil, lemon, balsamic vinegar on the salad & toss.
Erica says
must try that - need more citrus
Margaret says
I still love a standard balsamic vinaigrette. Going to try roasting some cabbage now!
April says
Olive oil is always a go to for salads, but I love avocado and walnut oil as well!
Erica says
Their avocado oil is a beautiful shade of green. I haven't used it in a dressing yet though.
Dita says
I'm going right out to get some savoy cabbage. Never would have thought to roast it. Thanks so much for the recipe. I also liked Mountain Rose on Facebook. Would love to win their products. Thanks for info regarding Mountain Rose.
jacquie says
I so love roast cabbage - yum. I eat just like that w/o the dressing.
I don't have a favorite salad dressing I think because I mostly use a store bought oil and vinegar type. your post is reminding me that I really need to start making it myself.
Sarah says
Thanks so much for the kind shout-out! Cheers---S
Erica says
thanks for the inspiration!
KimH says
I already liked Mountain Rose Herbs on FB, but I didnt have them on notifications so I've fixed that. 😉
KimH says
Im afraid Im good dressing-less. I love them when I eat them at some restaurants.. but Im clueless. I need HELP!
Im going to make your carrot ginger dressing.. that sounds like heaven.
Aimee says
I recently made a grapefruit dressing and it was delicious! It's so hard to find good dressings without sugar or other ingredients I avoid - making your own is definitely the way to go!
Erica says
love the idea of grapfriut dressing - can you share it here?
Aimee says
Approx. measurements ..
1/3 cup fresh grapefruit juice
2 tablespoon white wine vinegar
1/2 cup olive oil
1/2 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 teaspoon mustard (I used dijon)
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon honey to taste (optional)
Erica says
Thanks! definitely going to make this soon.
Rachel N says
My favorite is olive oil and raw apple cider vinegar combined. hmmmm
Lisa says
Love olive oil for its versatility! A fruity EVOO for dipping bread is delicious and I love using a drizzle over toast instead of butter.
Linda Li says
I "Like" "Mountain Rose Herbs" on Facebook.
Linda Li says
I love coconut oil.
Jeanine says
I am terribly intimidated by homemade dressings, I would love to face my fear and experiment with these oils.
Thanks!
Deborah says
Coconut oil and sunflower oil are my favorites!
Susanne says
hi erica exactly my issue. "I'm not a good cook for salad dressing." Always a little too acidic or too boring .. I will practice this spring :-)Best wishes! Hope all is well with you!
Debra Schramm says
I liked Mountain Rose on Facebook.
Debra Schramm says
I love toasted sesame oil.
Erica says
me too!
Vicki says
I love, love , love dressings which I make with a bit of sweet and sour. Sesame oil and mustard with rice vinegar and mustard for one.
I liked Mountain Rose Herbs on FB 🙂
Linda says
Thanks for the roasted cabbage recipe. Now I know what to do with the half of head of cabbage I have in the refrigerator! My favorite oil to cook with is Coconut Oil that I order from Mountain Rose and I love Olive Oil for making dressings. PS - I love your new book!!
Erica says
Thanks!
Janet says
I usually just shake on some balsamic vinegar and italian seasoning. Thanks for the giveaway!
Genie says
I've never seen cabbage roasted in big wedges but it reminds me of hot version of an iceberg wedge salad.
p.s. What kind of cabbage is the one in the first photo?
Erica says
red savoy cabbage. Isn't it beautiful?
Lisa says
My go to for cooking seems to be coconut oil - it gives a slight coconut taste (which I like!). But sesame oil is a stronger flavor so makes a good dressing. I like tarragon oil blended with orange juice, vinegar, salt and pepper on one of my favorite salads: romaine with apple, pear and toasted walnuts, with a bit of gorgonzola.
Erica says
oh that sounds great
Lisa T says
I've been lucky enough to find a "garlic sauce" produced locally in small batches in Seattle by Karam's (http://www.garlicsauce.com/) and sold at my grocery store. Ingredient list: fresh raw garlic, lemon juice, olive oil, salt, pepper & love. It's very much like aioli (and unbelievably yummy), and I use it on anything from salads to fish or chicken to crudite or anytime I need a mayonnaise substitute (like tuna salad).
Erica says
great sub!!
Melissa says
Oh that's tough. There are so many tasty oils. I use a lot of coconut oil, grapeseed oil, bacon fat and butter/ghee.
Erica says
I'm going to try duck fat soon - it's in the frozen section at my market!
Holly B says
I like on Facebook and I'd love to try their Pumpkin Seed Oil 🙂
laura says
I love that you're so into making your own dressings. For some reason I feel kinda intimidated...but I think I need to start experimenting. I like a simple balsamic and olive oil. But you've got me to thinking about what else I can create!
Candice says
I've just discovered grapeseed oil, and love its mild yet buttery taste! My favorite way to use it is on roasted beets. They caramelize beautifully. Delicious!
I also "liked" Mountain Rose Herbs on facebook, and shared this post/giveaway on pinterest. 🙂
blessedmom says
We just use ACV and Olive oil for dressing! Easy and yummy!
Erica says
that is easy!
Elizabeth says
I like coconut aminos with olive oil and salt!
Erica says
Coconut aminos are on my list to try. Is the flavor just like soy sauce?
L Nood says
This looks refreshing for a light summer meal idea.
Jenna says
Since I'm paleo, coconut oil of course!
Erica says
Of course :). Do you use it in dressings?
Ro'Chele says
My favorite oil is hemp seed oil. Nutty and delicious. I also like Mountain Rose Herb's on FB.
Kate says
I love sesame seed oil, but I've never tried pumpkin seed!
Kari Robinson says
One of my fave dressings is a raspberry viniagrette!
Erica says
I used to be hooked on it. Do you use a raspberry vinegar?