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Roasted Cabbage & Carrot Ginger Dressing

May 1, 2013 by Erica 83 Comments

Comfy Belly: Roasted Cabbage and Carrot DressingComfy Belly: Roasted Cabbage and Carrot Dressing

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.

Comfy Belly: Roasted Cabbage and Carrot Dressing

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}

Comfy Belly: Roasted Cabbage and Carrot Dressing

Comfy Belly: Roasted Cabbage and Carrot Dressing

Print Recipe Pin Recipe

Roasted Cabbage

This recipe goes well with just about any dressing, including a honey mustard vinaigrette.
Servings: 4 side salads
Calories: 171kcal

Ingredients

  • 1 large savoy cabbage head or other cabbage
  • 3 tablespoons high heat cooking oil coconut oil or other oil
  • 1 tablespoon salt
US Customary - Metric

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

Calories: 171kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 1800mg | Potassium: 530mg | Fiber: 8g | Sugar: 10g | Vitamin A: 306IU | Vitamin C: 114mg | Calcium: 125mg | Iron: 1mg

 

Print Recipe Pin Recipe

Carrot Ginger Dressing

I use miso made from fermented chickpeas, which are gluten-free but are not SCD friendly. You can substitute the miso with salt or fish sauce with no additives, resulting in a slightly different flavor.
Servings: 4 servings
Calories: 119kcal

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

Calories: 119kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 328mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2548IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

 

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Filed Under: Egg Free, Gluten-Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Plant-based, Salads, Sauces & Dressings, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: cabbage, carrots

Previous Post: « Leek, Mushroom, Chard Frittata {and a Frittata Ratio}
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Reader Interactions

Comments

  1. Cheri Oczepek

    May 8, 2013 at 5:05 pm

    My favorite oil is coconut oil because it has so many uses. It’s my only skin lotion anymore.

    Reply
  2. Jenny

    May 8, 2013 at 7:24 am

    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?

    Reply
  3. Mary Christine

    May 7, 2013 at 1:33 pm

    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!

    Reply
  4. Karen D

    May 7, 2013 at 1:12 pm

    Karen Goodwin Delaney likes Mountain Rose Herbs on Facebook

    Reply
  5. Karen D

    May 7, 2013 at 1:09 pm

    My favorite oil (other than evoo) is hazelnut oil

    Reply
  6. Elaine Weigle

    May 7, 2013 at 12:30 pm

    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!!

    Reply
  7. Penny

    May 7, 2013 at 12:23 pm

    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. 🙂

    Reply
  8. Nancy

    May 7, 2013 at 10:56 am

    I like grapeseed oil, but have not experimented as much as I would like to with other oils.

    Reply
  9. Rebecca

    May 6, 2013 at 11:03 pm

    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!

    Reply
    • Rebecca

      May 6, 2013 at 11:04 pm

      Oh yeah, and a healthy dose of minced garlic for some punch!

      Reply
  10. maya

    May 6, 2013 at 10:10 pm

    lovely! tried this tonight and served with a creamy (homemade mayo) ginger dressing and toasted black sesame gomasio, thanks for the recipe!

    Reply
  11. Louis

    May 6, 2013 at 4:20 pm

    I love Nunez de Prado Extra Virgin Olive Oil from Spain.

    Reply
  12. Meryl

    May 6, 2013 at 4:19 pm

    My favorite salad dressing is David Lebovitz’s French Vinaigrette.

    Reply
  13. Celeste

    May 6, 2013 at 2:36 pm

    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

    Reply
    • Erica

      May 6, 2013 at 6:56 pm

      Love the simplicity of this dressing. I imagine any vinegar would work well.

      Reply
  14. rachel

    May 6, 2013 at 10:17 am

    I like coconut oil!

    Reply
  15. Heidi

    May 6, 2013 at 4:50 am

    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!

    Reply
  16. Meredith

    May 5, 2013 at 7:33 pm

    I Liked mountain rose on facebook

    Reply
  17. Meredith

    May 5, 2013 at 7:32 pm

    I like my mom’s mustard olive oil dressing!

    Reply
  18. Ttrockwood

    May 5, 2013 at 3:47 pm

    Liked mountain rose on facebook (teri)

    Reply
  19. Ttrockwood

    May 5, 2013 at 3:46 pm

    I use coconut oil often but love hazelnut oil for drizzling tableside on quinoa or to jazz up steamed veggies

    Reply
  20. Christina

    May 5, 2013 at 2:12 pm

    I use mostly olive oil and coconut oil. I’d love to try the pumpkin seed oil!

    Reply
  21. Carolyn G

    May 5, 2013 at 9:30 am

    I like Mountain rose on FB: Carolyn gonzalez

    Reply
  22. Carolyn G

    May 5, 2013 at 9:30 am

    I love lemon garlic olive oil with a little balsamic vinegar as a dressing

    Reply
  23. Michelle

    May 4, 2013 at 6:43 am

    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….

    Reply
    • Erica

      May 4, 2013 at 8:18 am

      That sounds great – kind of like a french dressing or tomato-based dressing.

      Reply
  24. Irina @ wandercrush

    May 3, 2013 at 7:05 pm

    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.

    Reply
    • Erica

      May 3, 2013 at 10:58 pm

      I know, it is interesting how different it tastes when roasted. Another dressing that I bet would go well is a ranch.

      Reply
  25. Margot C

    May 3, 2013 at 6:12 pm

    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!

    Reply
  26. Tara

    May 2, 2013 at 9:53 pm

    Macadamia nut oil is one of my favorite oils, especially for sweet baking!

    Reply
  27. Sarah

    May 2, 2013 at 9:02 pm

    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!

    Reply
    • Erica

      May 2, 2013 at 9:47 pm

      omg that sounds amazing!

      Reply
  28. EM-MV

    May 2, 2013 at 6:51 pm

    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.

    Reply
    • Erica

      May 2, 2013 at 9:48 pm

      must try that – need more citrus

      Reply
  29. Margaret

    May 2, 2013 at 4:30 pm

    I still love a standard balsamic vinaigrette. Going to try roasting some cabbage now!

    Reply
  30. April

    May 2, 2013 at 3:28 pm

    Olive oil is always a go to for salads, but I love avocado and walnut oil as well!

    Reply
    • Erica

      May 4, 2013 at 5:06 pm

      Their avocado oil is a beautiful shade of green. I haven’t used it in a dressing yet though.

      Reply
  31. Dita

    May 2, 2013 at 2:07 pm

    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.

    Reply
  32. jacquie

    May 2, 2013 at 11:52 am

    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.

    Reply
  33. Sarah

    May 2, 2013 at 11:32 am

    Thanks so much for the kind shout-out! Cheers—S

    Reply
    • Erica

      May 4, 2013 at 5:04 pm

      thanks for the inspiration!

      Reply
  34. KimH

    May 2, 2013 at 10:47 am

    I already liked Mountain Rose Herbs on FB, but I didnt have them on notifications so I’ve fixed that. 😉

    Reply
  35. KimH

    May 2, 2013 at 10:47 am

    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.

    Reply
  36. Aimee

    May 2, 2013 at 10:11 am

    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!

    Reply
    • Erica

      May 2, 2013 at 11:25 am

      love the idea of grapfriut dressing – can you share it here?

      Reply
      • Aimee

        May 5, 2013 at 10:53 am

        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)

        Reply
        • Erica

          May 5, 2013 at 1:35 pm

          Thanks! definitely going to make this soon.

          Reply
  37. Rachel N

    May 2, 2013 at 9:15 am

    My favorite is olive oil and raw apple cider vinegar combined. hmmmm

    Reply
  38. Lisa

    May 2, 2013 at 8:55 am

    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.

    Reply
  39. Linda Li

    May 2, 2013 at 8:41 am

    I “Like” “Mountain Rose Herbs” on Facebook.

    Reply
  40. Linda Li

    May 2, 2013 at 8:40 am

    I love coconut oil.

    Reply
  41. Jeanine

    May 2, 2013 at 8:26 am

    I am terribly intimidated by homemade dressings, I would love to face my fear and experiment with these oils.
    Thanks!

    Reply
  42. Deborah

    May 2, 2013 at 8:03 am

    Coconut oil and sunflower oil are my favorites!

    Reply
  43. Susanne

    May 2, 2013 at 6:54 am

    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!

    Reply
  44. Debra Schramm

    May 2, 2013 at 5:42 am

    I liked Mountain Rose on Facebook.

    Reply
  45. Debra Schramm

    May 2, 2013 at 5:40 am

    I love toasted sesame oil.

    Reply
    • Erica

      May 2, 2013 at 8:42 pm

      me too!

      Reply
  46. Vicki

    May 2, 2013 at 5:28 am

    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 🙂

    Reply
  47. Linda

    May 2, 2013 at 4:27 am

    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!!

    Reply
    • Erica

      May 4, 2013 at 5:03 pm

      Thanks!

      Reply
  48. Janet

    May 2, 2013 at 4:01 am

    I usually just shake on some balsamic vinegar and italian seasoning. Thanks for the giveaway!

    Reply
  49. Genie

    May 2, 2013 at 2:24 am

    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?

    Reply
    • Erica

      May 2, 2013 at 8:29 am

      red savoy cabbage. Isn’t it beautiful?

      Reply
  50. Lisa

    May 1, 2013 at 11:19 pm

    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.

    Reply
    • Erica

      May 4, 2013 at 5:03 pm

      oh that sounds great

      Reply
  51. Lisa T

    May 1, 2013 at 10:25 pm

    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).

    Reply
    • Erica

      May 2, 2013 at 8:36 pm

      great sub!!

      Reply
  52. Melissa

    May 1, 2013 at 9:05 pm

    Oh that’s tough. There are so many tasty oils. I use a lot of coconut oil, grapeseed oil, bacon fat and butter/ghee.

    Reply
    • Erica

      May 4, 2013 at 5:01 pm

      I’m going to try duck fat soon – it’s in the frozen section at my market!

      Reply
  53. Holly B

    May 1, 2013 at 7:45 pm

    I like on Facebook and I’d love to try their Pumpkin Seed Oil 🙂

    Reply
  54. laura

    May 1, 2013 at 6:57 pm

    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!

    Reply
  55. Candice

    May 1, 2013 at 3:28 pm

    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. 🙂

    Reply
  56. blessedmom

    May 1, 2013 at 1:23 pm

    We just use ACV and Olive oil for dressing! Easy and yummy!

    Reply
    • Erica

      May 4, 2013 at 5:02 pm

      that is easy!

      Reply
  57. Elizabeth

    May 1, 2013 at 12:42 pm

    I like coconut aminos with olive oil and salt!

    Reply
    • Erica

      May 2, 2013 at 11:52 am

      Coconut aminos are on my list to try. Is the flavor just like soy sauce?

      Reply
  58. L Nood

    May 1, 2013 at 12:26 pm

    This looks refreshing for a light summer meal idea.

    Reply
  59. Jenna

    May 1, 2013 at 12:05 pm

    Since I’m paleo, coconut oil of course!

    Reply
    • Erica

      May 2, 2013 at 8:35 pm

      Of course :). Do you use it in dressings?

      Reply
  60. Ro'Chele

    May 1, 2013 at 11:37 am

    My favorite oil is hemp seed oil. Nutty and delicious. I also like Mountain Rose Herb’s on FB.

    Reply
  61. Kate

    May 1, 2013 at 10:39 am

    I love sesame seed oil, but I’ve never tried pumpkin seed!

    Reply
  62. Kari Robinson

    May 1, 2013 at 10:34 am

    One of my fave dressings is a raspberry viniagrette!

    Reply
    • Erica

      May 2, 2013 at 8:35 pm

      I used to be hooked on it. Do you use a raspberry vinegar?

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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