Let’s give cabbage its moment. This humble, budget-friendly vegetable has spent far too long relegated to the shredded with mayo corner of the produce world. This fall, we’re changing that.
When you roast cabbage until the edges caramelize, or sear thick wedges until they’re golden and tender, something remarkable happens: it turns slightly sweet, nutty, and deeply savory all at the same time. I know it is not everyone’s favorite, but that’s because they haven’t had it prepared to its potential. My husband was a cabbage hater, literally a hater. I, however, have changed his view and now, he actually enjoys it on occasion. Prepared the right way, it becomes the kind of dish that makes people ask what your secret is. The answer? A hot oven and a little imagination.
These six recipes travel across all the flavor worlds—Asian-inspired peanut and sesame, bright Mediterranean lemon and dill, and fusion combinations that layer creamy dressings, crunchy toppings, and bright fresh herbs. There are hearty roasted salads studded with crispy chickpeas and dried fruit, and melt-in-your-mouth caramelized wedges coated in honeyed cream sauces and herby dressings. Toss roasted cabbage with pickled radishes and celery for crunch, pair it with arugula and orange, or finish it with a pistachio-Parmesan crumble.
Consider this your permission slip to fall in love with cabbage all over again, or maybe for the first time. Here are six ways to do it.
1. Roasted Cabbage and Pickled Radish Salad with Chive Vinaigrette
Time: 50 minutes | Serves: 6
For the cabbage:
1 large cabbage (or 2 small), chopped
3 tbsp olive oil
¾ tsp salt
Pepper to taste
For the pickled radishes:
1½ cups radishes, cut into matchsticks
½ cup water
½ cup rice vinegar
3 tbsp honey
2 tbsp chopped fresh parsley
½ tsp salt
¼ tsp pepper
1 tbsp sesame seeds (optional)
For the crispy chickpeas:
1 (15-oz) can chickpeas, rinsed and drained
1 tbsp olive oil
¼ tsp salt
½ tsp garlic powder
½ tsp paprika
For the crumble:
¼ cup pistachios
2 oz feta cheese
3 tbsp fresh basil
Pinch of salt
Zest of ½ lemon
For the chive vinaigrette:
⅔ cup olive oil
⅓ cup fresh chives, cut into thirds
¼ cup rice vinegar
1 tbsp Dijon mustard
¼ cup plain Greek yogurt
3 tbsp honey
¾ tsp salt
¼ tsp pepper
¾ tsp garlic powder
To assemble:
2 cups chopped celery
Instructions:
Preheat the oven to 425°F.
Toss the cabbage with the olive oil, salt, and pepper, then spread onto a large sheet pan (use two if needed). Roast for 20–25 minutes, tossing halfway, until caramelized. Let cool slightly.
Add the radishes to a bowl with the water, rice vinegar, honey, parsley, salt, pepper, and sesame seeds (if using). Toss and set aside to pickle for at least 30 minutes, or refrigerate overnight.
Meanwhile, spread the chickpeas onto a parchment-lined sheet pan and roast for 10 minutes. Remove, lightly mash with a fork, then toss with the olive oil, salt, garlic powder, and paprika. Return to the oven and roast for 15–18 minutes, until crispy. Let cool.
While everything roasts, finely chop the pistachios, then add the feta and basil, chopping after each addition. Add a pinch of salt and the lemon zest, and continue chopping until a coarse crumble forms.
Make the dressing: Blend the olive oil with the chives until smooth, then strain. Transfer to a jar and whisk with the rice vinegar, Dijon, Greek yogurt, honey, salt, pepper, and garlic powder until combined.
Drain the radishes, then add them to the cooled cabbage along with the celery and toss. In a separate bowl, combine the crispy chickpeas with the pistachio crumble.
Plate the cabbage salad, top with the crispy chickpea crumble, and drizzle with dressing. Toss and serve.
2. Roasted Cabbage Salad with Crunchy Peanut Vinaigrette
Time: 45 minutes | Serves: 4–6
For the cabbage:
1 medium or large head cabbage, chopped
1 tbsp olive oil
1 tbsp sesame oil
½ tsp salt
Pepper to taste
½ cup matchstick carrots
1 cup chopped arugula
⅓ cup chopped cilantro
For the peanut vinaigrette:
¼ cup chopped roasted peanuts
¼ cup olive oil
1 tbsp sesame oil
3 tbsp fresh chopped cilantro
1 tsp fresh grated ginger
1 clove garlic
½ tsp salt
3 tbsp tamari
3 tbsp honey
2 tbsp rice vinegar
½ tbsp red pepper flakes
For the chickpeas:
1 (15-oz) can chickpeas, rinsed and drained
2 tbsp honey
½ tbsp olive oil
½ tsp salt
1 tbsp sesame seeds
Instructions:
Preheat the oven to 425°F.
Add the cabbage to a sheet pan with the olive oil, sesame oil, salt, and pepper. Toss to combine, then roast for 30–35 minutes, tossing halfway.
Pat the chickpeas dry. Add them to a separate sheet pan and roast for 20 minutes. Remove and add the honey, olive oil, salt, and sesame seeds; toss to coat. Return to the oven for 8 minutes, until the honey is caramelized. Remove, toss to help the sesame seeds stick, and let cool completely.
While everything roasts, make the dressing. Add all ingredients to a bowl or jar and mix well to combine.
Add the carrots, arugula, and cilantro to the cabbage pan and toss. Transfer the cabbage to a bowl, add the chickpeas, and dress to taste.
3. Roasted Caramelized Cabbage with Crispy Capers & Garlic and Creamy Honey Dijon
Time: 45 minutes | Serves: 4–6
For the cabbage:
1 small cabbage, sliced into 6 wedges
1–2 tbsp olive oil
Salt and pepper to taste
¾ cup veggie broth
For the topping:
2 tbsp olive oil
3 tbsp capers
3 cloves garlic, sliced into thin slivers
⅓ cup slivered almonds
3 tbsp chopped fresh dill
½ tbsp lemon zest
Pinch of salt
For the honey Dijon dressing:
2 tbsp honey
2 tbsp olive oil
3 tbsp Dijon mustard
2 tsp lemon juice
2 tbsp mayonnaise
2 tsp chopped fresh dill
¼ tsp garlic powder
Pinch of salt
Instructions:
Preheat the oven to 425°F.
Heat a large skillet over medium-high heat, add the oil, then sear the cabbage for 2–3 minutes per side until browned, seasoning one side with salt and pepper. Add the broth to the skillet, cover, and place in the oven for 15–20 minutes. Remove the cover and return to the oven for another 5–10 minutes, until the cabbage is tender and the liquid has evaporated.
While the cabbage roasts, make the topping. Add the olive oil to a separate smaller skillet over medium-high heat. Add the capers, garlic, and almonds and cook for about 2 minutes, until the garlic and almonds are browned but not burnt. Remove and drain on a paper towel. Once cooled, transfer to a bowl and add the dill, lemon zest, and salt. Toss.
Make the dressing. Add all ingredients to a jar, then whisk or shake to combine.
Plate the cabbage, drizzle with dressing, and top with the crunch.
4. Roasted Cabbage Salad with Orange-Walnut-Goat Cheese Crumble
Time: 45 minutes | Serves: 4–5
For the cabbage:
½ large cabbage or 1 small, chopped
2½ tbsp olive oil
¾ tsp salt
½ tsp garlic powder
¼ tsp pepper
Juice of ½ orange
3 sprigs rosemary, torn into pieces
1 cup chopped arugula
For the crumble:
½ cup walnuts
1 tbsp olive oil
1 tbsp maple syrup
½ tsp tamari
Pinch of salt
½ tsp orange zest
3 tbsp dried cranberries
¼ cup chopped fresh parsley
⅓ cup goat cheese crumbles
Tahini, optional for serving
Instructions:
Preheat the oven to 425°F.
Add the cabbage to a large sheet pan with the oil, salt, garlic powder, pepper, and rosemary; toss to combine. Roast for 15 minutes, then toss and roast for about another 15 minutes.
While the cabbage roasts, make the crumble. Heat the olive oil, maple syrup, and tamari in a pan over medium heat until it starts to bubble. Add the walnuts and toss every few minutes. Cook for about 5 minutes, until the mixture thickens and coats the walnuts. Add the salt and orange zest and toss for a couple more minutes. Add the cranberries and toss together. Remove from the heat, spread the mixture onto parchment paper, and let cool until hardened.
Chop the walnut mixture into small pieces, then add to a bowl with the parsley and goat cheese and toss together.
Remove the cabbage from the oven, add the arugula and orange juice, and toss. Plate the cabbage, top with the crumble, and drizzle with tahini, if using.
5. Caramelized Cabbage with Honey-Boursin Cream
Time: 50 minutes | Serves: 3
For the cabbage:
1 tbsp olive oil
½ large cabbage, cut into 3 wedges
½ tsp salt
⅓ cup water
For the honey-Boursin sauce:
½ tbsp olive oil
½ cup chopped scallions
4 cloves garlic, minced
3 tbsp honey
3½ oz Boursin cheese (garlic & herb variety)
1 tbsp lemon juice
Pinch of salt
2–4 tbsp water
For the toppings:
Chopped fresh dill
Lemon zest
Freshly ground black pepper
Toasted pine nuts
Instructions:
Preheat the oven to 425°F.
Sear the cabbage. Heat a large skillet over medium-high. Add the olive oil, then the cabbage wedges. Sprinkle the tops with ¼ tsp salt. Sear for about 3 minutes, until browned. Flip, add another ¼ tsp salt, and sear for another 3 minutes. Add the water to the pan, then cover and place in the oven for 20 minutes. Remove the cover and cook for another 20 minutes, flipping halfway.
While the cabbage roasts, make the sauce. Heat another skillet over medium-high. Add the olive oil, then the garlic and scallions. Sauté for about 1 minute, then add the lemon juice and 2 tbsp water. Stir, then add the honey and a pinch of salt. Stir for 1–2 minutes, then add the Boursin, stirring as it melts to create a sauce. Add more water, 1 tbsp at a time, until it reaches the desired consistency. Warm the sauce again before serving, as it hardens as it cools.
Plate the cabbage, then top with the sauce, fresh dill, lemon zest, black pepper, and pine nuts.
6. Roasted Cabbage Salad with Pistachio-Parmesan Crunch
Time: 45 minutes | Serves: 4–5
For the cabbage:
½ large cabbage or 1 small, chopped
2½ tbsp olive oil
½ tsp salt
½ tsp garlic powder
½ tsp paprika
Juice of ½ lemon
Honey, optional
For the crunch:
¼ cup pistachios, ground into crumbles
¼ cup shredded Parmesan cheese
3 tbsp finely chopped parsley
Zest of ½ lemon
Pinch of salt
Pepper to taste
Instructions:
Preheat the oven to 425°F.
Add the cabbage to a large sheet pan with the oil, salt, garlic powder, and paprika; toss to combine. Roast for 15 minutes, then toss and roast for about another 15 minutes.
While the cabbage roasts, make the crunch. Add the pistachios, Parmesan, parsley, lemon zest, salt, and pepper to a medium bowl and mix to combine.
Toss the cabbage with the lemon juice, then plate. Top with the crunch and a drizzle of honey, if desired.
Which one are you making first? Hit reply and let me know—and if you try one, tag me so I can see your creation.
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