Description

Roasted Cabbage Salad with Rosemary-Garlic Vinaigrette is a warm, caramelized cabbage salad tossed with a bold herb dressing. Roasting transforms simple green cabbage into tender wedges with crispy edges, while the rosemary-garlic vinaigrette adds savory depth and brightness. This easy roasted cabbage salad is wholesome, budget-friendly, naturally gluten-free, and perfect as a flavorful side dish or light vegetarian main.

Ingredients

1 medium green cabbage, cut into wedges or thick slices
2 tablespoons olive oil
¾ teaspoon salt
½ teaspoon black pepper

For the Rosemary-Garlic Vinaigrette:

¼ cup olive oil
1 tablespoon fresh rosemary, finely chopped
2 cloves garlic, minced
2 tablespoons red wine vinegar or apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup for vegan option)
¼ teaspoon salt
¼ teaspoon black pepper

Optional Additions:

Toasted nuts (walnuts or almonds)
Crumbled feta cheese
Dried cranberries
Fresh parsley

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Instructions

Preheat Oven:
Preheat your oven to 425°F (220°C).
Prepare the Cabbage:
Arrange cabbage wedges or thick slices on a large baking sheet. Drizzle with olive oil and season with salt and black pepper.
Roast:
Roast for 20–25 minutes, flipping halfway through, until the cabbage is tender with golden, caramelized edges.
Make the Vinaigrette:
While the cabbage roasts, whisk together olive oil, chopped rosemary, minced garlic, vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Assemble:
Transfer roasted cabbage to a serving platter.
Drizzle generously with rosemary-garlic vinaigrette while still warm.
Add optional toppings such as toasted nuts, crumbled feta, dried cranberries, or fresh parsley.
Serve warm or at room temperature.

Notes

Avoid overcrowding the pan to ensure proper caramelization.Use red cabbage for a vibrant color variation.Add roasted chickpeas or quinoa for a heartier version.If reheating, refresh with an extra drizzle of vinaigrette.Dried rosemary can be used, but reduce the amount by half.