Simple and Savory Roasted Cabbage Salad

This Easy Roasted Cabbage Salad is an incredible addition to any meal plan if you’re searching for a novel and interesting method to eat cabbage. The cabbage’s inherent sweetness is enhanced by roasting, and the somewhat crunchy texture it acquires is ideal for combining with a savoury, acidic sauce. This salad is flavourful and distinctive, and it can be eaten as a light dinner or as a side dish. You can even add optional bacon and chives for a little additional indulgence. This is an easy, healthful meal that you will definitely want to make often.

Ingredients:

For the Roasted Cabbage:

• 1 small head green cabbage
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp rice vinegar
• 1½ tsp low sodium soy sauce
• 1 tsp Dijon mustard
• 1 large clove garlic, minced
• 2 tbsp freshly grated Parmesan cheese
• Salt and pepper, to taste

Optional Toppings/Add-ins:

• 4 strips cooked bacon, chopped
• 3 tbsp chopped chives

Guidelines:
1. Get the cabbage ready:

• Set oven temperature to 400°F, or 200°C.
• After trimming off any exterior wilted leaves, cut the cabbage into thick wedges, approximately 1 inch thick. Arrange the wedges of cabbage on a baking sheet covered with foil or parchment paper.
• Make sure that every cabbage wedge has an equal coating of olive oil by drizzling it on. To taste, add salt and pepper for seasoning.

2. Roast the Cabbage:

Roast the cabbage for 25 to 30 minutes in a preheated oven, or until it is soft and the edges are crispy and browned. To ensure consistent cooking, flip the wedges halfway through. After roasting, take out of the oven and let to cool a little.

3. Prepare the Garnish:

In a separate bowl, mix together the olive oil, rice vinegar, soy sauce, Dijon mustard, and chopped garlic to make the dressing while the cabbage roasts.
Add the freshly grated Parmesan cheese and taste-test to adjust the seasoning. Put aside.

4. Put the Salad Together:

Cut the roasted wedges into bite-sized pieces and add them to a large salad bowl when the cabbage has cooled somewhat.
Pour the dressing over the roasted cabbage and gently toss to ensure that every piece is coated equally.

5. Include Any Extra Toppings:

For extra texture and flavour, sprinkle the chopped bacon and chives over the salad, if using. Serve:

Serve the salad as a light supper or as a side dish, heated or at room temperature.
In conclusion, the slightly charred roasted cabbage and the acidic, umami-rich dressing in this Easy Roasted Cabbage Salad provide a delicious mix of flavours and textures. It’s the ideal method for turning a common vegetable into something quite exceptional. The meal is considerably more enjoyable when the optional bacon and chives are added. They offer a savoury crunch. This roasted cabbage salad is a great option whether you’re searching for a novel side dish or a light salad to eat by itself.