If you’ve only ever had cabbage raw or boiled, this Roasted Cabbage Salad is about to change your mind. Roasting cabbage wedges brings out a rich, nutty sweetness and creates golden, crispy edges that pair perfectly with smoky bacon and a sharp dijon mustard vinaigrette. Finished with fresh herbs and shaved parmesan, this warm cabbage salad walks the line between rustic comfort food and something you’d order at a bistro.

Roasted cabbage salad is made with crispy bacon, parmesan, fresh herbs, and dijon mustard vinaigrette.

I recently had a version of this dish at a local restaurant and couldn’t stop thinking about it. It was warm, savory, and completely unexpected in the best way. That experience inspired me to recreate something similar at home, with caramelized cabbage wedges, thick-cut bacon, and a tangy mustard-forward dressing.

If you’re looking for more interested side dishes to serve alongside roasted meats, grilled chicken, or even hearty vegetable mains, this warm cabbage dish adds texture, flavor, and a little wow factor without being overly complicated.

Why You’ll Love This Roasted Cabbage Salad

  • Perfect for every season- while it feels especially cozy for fall and winter, this dish fits just as well on a holiday table, alongside grilled meats and seafood, or as a warm side for weeknight dinners when you want something a little different.
  • So easy to make- there’s very little chopping in this recipe, so prep takes just a few minutes. Just wedge the cabbage, toss it on a sheet pan, and let the oven do the work.
  • The best texture- roasting the cabbage in wedges allows the bottom to caramelize and turn crisp while the edges become golden and lightly charred. At the same time, the center stays tender and almost silky, giving you the perfect contrast.
  • Elevated side dish- if you’ve ever thought cabbage was boring or bland, this version completely changes that. Roasting brings out so much flavor, and drizzling the Dijon vinaigrette over the cabbage as soon as it comes out of the oven allows it to soak into every layer while everything is still warm.
Roasted cabbage salad is cut into large wedges and roasted with garlic and honey, then finished with mustard vinaigrette, herbs, and bacon.

Key Ingredients

You’ll find the full list of ingredients and measurements in the recipe card below, but here are a few notes to help get you started.

  • Cabbage- use a standard green cabbage or Savoy if you want to spruce things up; both roast beautifully.
  • Olive oil and butter- I like using a combination of both. Butter adds richness, while the oil helps the wedges develop crispy, caramelized edges.
  • Maple syrup- a small drizzle helps the cabbage caramelize and adds a subtle sweetness.
  • Garlic- fresh garlic cloves give the best flavor and pair perfectly with the cabbage.
  • Parmesan cheese- adds a touch of umami to the cabbage. I recommend using a wedge of Parmesan to grate and shave it fresh for the best texture and flavor.
  • Dijon mustard- this the base of the vinaigrette and adds a tangy, slightly spicy flavor that brightens up the dish. You can substitute whole-grain mustard for texture or spicy brown mustard if you like a little extra kick.
  • Honey- use a mild honey like clover. This gives a little sweetness to the vinaigrette.
  • Apple cider vinegar- adds acidity to balance the richness of the roasted cabbage and bacon.
  • Shallot- just a small amount adds so much flavor to the vinaigrette.
  • Bacon- thick-cut bacon adds a rich, smoky flavor, with a wonderful crunch.
  • Herbs- fresh is always best. Parsley, chives, tarragon or a combination of fresh herbs add freshness and a pop of color to the finished dish.

Looking For Ingredient Substitutions

This recipe is completely customizable, so you can swap ingredients based on what you have on hand or your dietary preferences. Here are some options below.

  • Cabbage- try kale, Brussels sprouts, broccolini or Swiss chard for a different texture and flavor while still getting that roasted, slightly caramelized effect.
  • Apple cider vinegar- champagne vinegar, red wine vinegar, or sherry vinegar all work well in the vinaigrette if you want a slightly different tang.
  • Bacon- for a vegetarian option, skip the bacon and add roasted nuts or seeds like sunflower seeds, cashews, hazelnuts, pine nuts, or even crispy chickpeas for some crunch.
  • Parmesan cheese- swap for Pecorino Romano, Grana Padano, or completely omit the cheese.
  • Herbs- try adding fresh thyme and sage during the fall season, or fresh tarragon or basil during the warmer months.
Roasted cabbage wedges with parmesan cheese.

Step By Step Instructions

Green cabbage sliced in half.
Preheat oven to 425°. Start by cutting the cabbage in half, through the stem.
Green cabbage cut into quarters.
Then, cut each half into quarters.
Green cabbage cut into eight wedges.
Slice each quarter again so you end up with a total of eight wedges. Make sure to keep the core intact, this helps the wedges hold together while roasting so they don’t fall apart.
Green cabbage brushed with olive oil and seasoned with salt and pepper.
Place the cabbage wedges on a large baking sheet in a single layer. Drizzle with olive oil and season both sides with salt and pepper.
Cabbage wedges topped with maple syrup, melted butter, and garlic.
In a small bowl, combine the melted butter, garlic, and maple sryup. Spoon the mixture generously over the cabbage wedges, making sure some gets into the layers.
Roasted cabbage wedges sprinkled with parmesan cheese.
Roast the cabbage for about 10 minutes, flip, then roast for another 5 minutes. Then, sprinkle the wedges with parmesan cheese.
Caramelized cabbage wedges.
Return them to the oven for an additional 5 minutes, just until the cheese melts and starts to crisp.
Shallots, garlic, dijon, honey, apple cider vinegar, salt and pepper.
While the cabbage roasts, whisk together the dijon mustard, apple cider vinegar, honey, garlic, shallot, salt and pepper.
Dijon vinaigrette emulsified with olive oil.
Whisk while slowly drizzling in the olive oil until the dressing is well combined and emulsified.
Roasted cabbage wedges sprinkled with bacon, herbs, and parmesan.
Once the cabbage is done, transfer to a serving platter. Drizzle the vinaigrette over the warm cabbage so it soaks in. Then, top with crisp bacon, shaved parmesan, and fresh herbs. Enjoy!

Tips For Success

  • Use a sharp knife- cutting the cabbage evenly ensures the wedges roast uniformly. A sharp chef’s knife makes prep quick and easy.
  • Roast at high heat- this helps caramelize the edges quickly, while keeping the centers tender.
  • Don’t overcrowd the pan- give each wedge room to roast so the edges crisp up instead of steaming.
  • Dress the cabbage while it’s warm- drizzle the mustard vinaigrette over the cabbage as soon as it comes out of the oven. This allows the cabbage to really soak up that delicious vinaigrette.
  • Serve immediately- this dish is best enjoyed while warm, when the cabbage is crisp, and freshly dressed.

Roasted Cabbage Salad FAQ’s

Can I make this cabbage salad ahead of time?

You can prep the cabbage, cook the bacon, and make the vinaigrette in advance, which saves time. However, once the cabbage is roasted, it’s best to assemble the salad and serve it immediately so everything tastes warm and fresh.

Can I make this recipe vegetarian?

Absolutely! Simply omit the bacon and consider adding roasted nuts, dried fruits, or crispy chickpeas for texture.

Can I add other vegetables to the pan?

You can, but stick to vegetables that roast in roughly the same time as cabbage, like carrots or Brussels Sprouts.

How do I know when the cabbage is done roasting?

The edges should be golden and crisp while the center remains tender. You can pierce the thickest part with a fork, it should slide in easily without the cabbage falling apart.

How do I store leftovers?

Store the roasted cabbage in an airtight container in the fridge for up to 2 days. Reheat gently in the oven.

Close up of roasted cabbage salad with mustard vinaigrette, bacon, and parmesan.

What To Serve with This Warm Cabbage Salad

This salad pairs perfectly with roasted meats, grilled chicken, or seafood for a simple flavorful side. Here are some of my favorites!

More Delicious Sides

Charred Broccolini

Honey Glazed Brown Sugar Carrots

Marry Me Beans

Warm Brussels Sprouts Salad

Did you make this recipe? After trying out this recipe, I’d love to hear your feedback. Please consider leaving a comment below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!

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Roasted Cabbage Salad

Kristen- The Epicurean Mouse
Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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Warm roasted cabbage salad drizzled with a tangy Dijon mustard vinaigrette, crispy thick-cut bacon, shaved Parmesan, and fresh herbs. Minimal prep and big flavor make this an easy yet elevated side dish perfect for weeknight dinners or special occasions.

Ingredients
 

Roasted Cabbage Salad

  • 1 large head of green cabbage, cut into wedges
  • 2 tbsp salted butter, melted
  • 2 tbsp olive
  • salt and freshly cracked black pepper, for seasoning the cabbage
  • 4 cloves fresh garlic, finely minced
  • 1 tbsp maple syrup
  • 4 strips thick-cut bacon, sliced
  • 2 tbsp Parmesan cheese, freshly grated
  • 1/4 cup shaved parmesan, for garnish
  • fresh parsley or chives, for garnish

Dijon Mustard Vinaigrette

  • 1 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 clove fresh garlic, finely minced
  • 1/2 shallot, finely minced
  • 3 tbsp apple cider vinegar
  • 1/3 cup olive oil
  • salt and pepper, to taste

Instructions
 

Roasted Cabbage Salad

  • Preheat oven to 375℉ and line a sheet pan with parchment paper.
  • Arrange the strips of bacon onto the lined baking sheet. Then, bake until crisp, about 15-20 minutes (depending on how thick your bacon is). Once done, drain on paper towels and slice or chop as desired.
  • Raise oven temperature to 425℉. Start by cutting the cabbage in half through the stem. Then, lay each half flat on the cutting board and cut each half in half again, creating quarters. Slice each quarter in half lengthwise so you end up with eight even wedges. Make sure to keep the core intact, this helps the wedges hold together while roasting so they don't fall apart.
  • Arrange the cabbage wedges cut side down in a single layer on a parchment-lined baking sheet. Then, brush both sides with olive oil to coat evenly.
  • In a small bowl, melt the butter and whisk in maple syrup, minced garlic, salt and pepper. Spoon this mixture generously over the tops of the cabbage wedges.
  • Place the pan in the oven and roast for 10 minutes. Carefully flip the wedges with a spatula, sprinkle the tops with parmesan cheese, and roast for an additional 10 minutes, until the edges are golden and crispy.
  • While the cabbage roasts, whisk together the dijon mustard, apple cider vinegar, honey, garlic, shallot, salt and pepper. Whisk while slowly drizzling in the olive oil until the dressing is well combined and emulsified.
  • Once the cabbage is done, transfer to a serving platter. Drizzle the vinaigrette over the warm cabbage so it soaks in. Then, top with crisp bacon, shaved parmesan, and fresh herbs. Enjoy!
Calories: 428kcal, Carbohydrates: 29g, Protein: 11g, Fat: 31g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 0.3g, Cholesterol: 45mg, Sodium: 687mg, Potassium: 530mg, Fiber: 6g, Sugar: 19g, Vitamin A: 528IU, Vitamin C: 85mg, Calcium: 213mg, Iron: 2mg
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