I cannot believe that Thanksgiving is around the corner you guys, how did that happen?!? This summer flew by super duper fast but also feels like it’s still hanging on. I mean, I’m still getting stuff from the garden?!? That has never happened this late into September before.
But, the holidays have begun so we mind as well embrace it. This vegan, gluten-free oven roasted cabbage salad is just the way to do that! If you’ve never had roasted cabbage before, I promise you will love it, and you will have it again and again. Roasting it just brings this nice caramelized flavour, a softer texture and a depth to the cabbage you don’t get when it’s raw. This cabbage side dish recipe makes a great addition to your holiday menu as a side dish or a salad.
Why roast the cabbage in this salad
Roasting the cabbage elevates this basic vegetable to a whole new level. It adds a depth to the flavour of the cabbage, a sweet caramelization and an earthiness to it you don’t get from a raw cabbage salad.
It’s amazing in this format as a salad or side dish. But roasting it is going to make you want to eat it on it’s own with a bit of salt and pepper too.
Why serve this at your holiday meal
You can serve this cabbage as a salad or a side dish or both. How much more convenient does it get right?
It has only four main ingredients, plus a couple things to drizzle and sprinkle on atthe end.
You can serve it warm or cold. Always super helpful to have a flexible side dish like this that you don’t have to worry about getting cold before you sit down to eat.
It gets better as it sits, so you can make it ahead and forget about it.
It is going to WOW the pants off your guests! And who doesn’t want to do that.
What you need for this cabbage salad
This cabbage side dish only uses four main ingredients
Red Cabbage – you could use a green cabbage if necessary, but the red cabbage just lends such a beautiful color and flavour to this salad recipe.
Apples – you want a sweet crisp apple for this cabbage salad.
Fresh dill – sometimes hard to find depending on the time of year. The best substitutes are either fresh fennel fronds or fresh tarragon. Keep in mind, they aren’t the same and will change the flavour of the salad, so I would only sub if you HAVE to. But they are still delicious.
Pickled shallot – really quick and easy to do and take no time at all.
Other necessary ingredients – apple cider vinegar, maple syrup, salt, pepper and sugar.
How to make this cabbage side dish
First you’ll roast the cabbage. This takes a bit of time, but while it roasts you can do everything you need for the rest of the salad.
Next you’ll quick pickle the shallots. It’s as easy as can be, You slice them and throw them in a container with apple cider vinegar, salt and sugar. Shake it up and put in the fridge.
Prepare the apples and dill. Slice those apples and chop the dill.
Follow the recipe for timing on putting the ingredients together. Basically you just want to make sure your cabbage is cool enough to touch.
This salad goes brilliantly with pork, turkey, or a roast. It is fantastic served warm or cold and is just as good the next day as all the flavours meld together.
If you’re vegan, this dish will bring a hardiness to your meal without the meat.
Hope you love oven roasted cabbage as much as we do.
Roasted Cabbage Salad
Ingredients
Cabbage Salad
- 1/2 head of red cabbage
- 2 apples sliced
- 1 tbsp fresh dill roughly chopped
- 1 quick pickled shallot thinly sliced
- 2 tbsp apple cider vinegar divided into 1 + 1
- 1-2 tbsp maple syrup
- 1 tbsp olive oil
- salt and pepper to taste
Quick Pickled Shallot
- 1/4 cup apple cider vinegar
- 1/2 tsp salt
- 1 tsp sugar
Instructions
- Preheat oven to 450F and line a cookie sheet with parchment paper
- Cut the 1/2 head of red cabbage into 4 quarters, drizzle with olive oil, season with salt and pepper and put on the cookie sheet rounded outer edge up. Bake at 450F for 45 min. Check every 15 minutes or so and if top layers are browning you can push them off onto the sheet so the under layers can get a bit more heat if you want (it's not necessary).
- While the cabbage is cooking you can make the quick pickled shallot. In a small container with a lid add 1/4 cup apple cider vinegar, 1/2 tsp salt and 1 tsp sugar. Whisk until the salt and sugar have dissolved. Add one shallot, thinly sliced, close the lid and set in the refrigerator.
- Once the cabbage is done, remove from oven and set aside to cool slightly. Then slice your apples and chop your dill. Toss the apples in 1 tbsp of apple cider vinegar which will keep them from browning.
- Once the cabbage is cool enough to let you work with, add to a large bowl. Next add the apples, the other tbsp of apple cider vinegar and maple syrup.( Start with 1 tbsp, assemble the salad and if you feel like you need to sweeten it up a bit more, drizzle on another tbsp). Toss until well coated.
- Arrange on serving platter. remove shallot from vinegar and arrange on top. Sprinkle with fresh dill, and season with salt and pepper. Give it a taste and if you want a little more sweet as mentioned, drizzle a bit more maple syrup on top. Serve and enjoy.
Notes
Quick pickled shallots are good for 4-5 days in the fridge.
Nutrition
If you make this, I’d love to hear all about it. So please comment below, post it on Instagram and tag me @mysweetmess and/or #mysweetmess. And if you really love it, please share the link with friends and family.
Other recipes you might enjoy
THE BEST CLASSIC FRENCH ONION SOUP RECIPE
HEARTY VEGAN SWEET POTATO AND COCONUT STEW
PUMPKIN SPICE SCONES WITH MAPLE TAHINI
Till the next recipe,
Kristen xo
SO good! Roasting it really brings out the sweetness. Will be making again soon!
Thanks Lily, so glad you enjoyed it.
This dish is my favourite German side dish, rotkohl but made with roasted cabbage. I am a HUGE fan of roasting cabbage so this dish is something that I would make for sure. Adding it to the list. PS. When it’s roasted, my husband and I can polish off a half a head of cabbage on our own.
Isn’t roasted cabbage just fantastic.I hope you enjoy this dish, sounds like it’s right up your alley!