You've probably never had a caesar salad like this before. We roasted cabbage wedges and topped them with a creamy caesar dressing, a sprinkle of homemade breadcrumbs, and a touch of parmesan. It's our new favorite way to eat cabbage!
This recipe starts by cutting a cabbage into wedges, then coating each wedge in a spice mixture and a dusting of parmesan. We roast them until tender, then top them with an anchovy-free caesar, some easy homemade breadcrumbs (day-old sourdough, olive oil, salt), and another sprinkling of parmesan.
If you're a cabbage fan, or you're looking for a new way to enjoy a caesar salad, then keep on reading!
For some more roasted vegetable side dishes, check out these Roasted Shredded Brussels Sprouts or our Maple Glazed Carrots.
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What You'll Need to Make This Recipe
- Cabbage: We used regular green cabbage in this recipe, but it should also work with Savoy cabbage.
- Spices: We used salt, pepper, onion and garlic powder, and smoked paprika to season the cabbage.
- Parmesan: This helps to create a slightly crispy crust on the outside of the cabbage.
- Olive oil
- Sourdough for homemade breadcrumbs
- Caesar dressing: You can use store-bought dressing, or you can make it on your own. You'll need:
- Mayo as a base
- Lemon juice and vinegar for acidity
- Anchovy-free Worcestershire sauce
- Parmesan
- Fresh garlic
- Dijon mustard
- Salt & Pepper
How to Make This Recipe
Cut a cabbage into 8 wedges, and preheat your oven to 400ËšF / 205ËšC.
In a small mixing bowl, whisk together the olive oil, kosher salt, pepper, garlic powder, onion powder and paprika. Brush both sides of each wedge with a bit of the mixture, then sprinkle each side with parmesan.
Place each wedge directly on a rimmed baking sheet and bake for 15-20 minutes, until browned, then flip and cook for another 15-20 minutes.
(OPTIONAL) If you're making your own breadcrumbs, cube 3-4 slices of sourdough, coat them with olive oil and sprinkle them with salt and move them to a rimmed baking sheet. You can cook the breadcrumbs and the cabbage wedges at the same time. Let them cook for about 8-10 minutes, stir, and then continue cooking for another 8-10 minutes, until the breadcrumbs are deeply golden brown. Let them cool a bit, then blitz them in a food processor.
To make the caesar, whisk together the mayo, lemon juice, Worcestershire sauce, garlic, Dijon mustard, white vinegar, parmesan, salt and pepper in a small mixing bowl.
To assemble, drizzle caesar over each wedge, sprinkle breadcrumbs over the top, then add a touch more grated parmesan, and enjoy!
Storage
If you're planning on eating 1-2 wedges and saving the rest for later, then move the (undressed) cabbage wedges to an airtight container and move the the fridge. Store the caesar dressing and breadcrumbs separately.
When you're ready to eat the leftovers, add a touch of olive oil to a pan over medium heat and cook the cabbage until warmed through, then top with caesar, breadcrumbs, and parmesan.
More Vegetable Side Dish Recipes
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Roasted Cabbage Wedge Caesar Salad
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
You've probably never had a caesar salad like this before. We roasted cabbage wedges and topped them with a creamy caesar dressing, a sprinkle of homemade breadcrumbs, and a touch of parmesan. It's our new favorite way to eat cabbage!
Ingredients
Cabbage:
- 1 large head green cabbage
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- â…“ cup grated parmesan cheese, plus more for serving
Homemade Caesar Dressing (anchovy free):
- ½ cup mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 1 ½ teaspoons Worcestershire sauce (make sure it’s anchovy free if you have an allergy/don’t eat fish)
- 2 large or 3 small garlic cloves, grated
- ¾ teaspoon Dijon mustard
- ¾ teaspoon white vinegar
- â…“ cup grated parmesan cheese
- ¼ teaspoon black pepper
- Pinch of kosher salt
Breadcrumbs:
- 3-4 slices day-old sourdough bread, cubed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Instructions
Preheat the oven to 400ËšF / 205ËšC. Cut the cabbage in half, then cut each half into 4 wedges (for 8 wedges total).
In a small mixing bowl, whisk together the olive oil, kosher salt, pepper, garlic powder, onion powder and paprika. Brush both sides of each wedge with a bit of the mixture, then sprinkle each side with parmesan.
Place each wedge directly on a rimmed baking sheet and roast for 15-20 minutes, until browned, then flip and cook for another 15-20 minutes.
Whisk together all of the dressing ingredients. Taste and adjust salt as desired. Refrigerate until you're ready to serve the cabbage.Â
Optional: If you're making your own breadcrumbs, cube 3-4 slices of sourdough into ½ inch cubes, coat them with olive oil and sprinkle them with salt and move them to a rimmed baking sheet. You can cook the breadcrumbs and the cabbage wedges at the same time. Let them cook for about 8-10 minutes, stir, and then continue cooking for another 8-10 minutes, until the breadcrumbs are deeply golden brown.
Let them cool a bit, then blitz them in a food processor.
Serve the roasted cabbage wedges with a drizzle of dressing, breadcrumbs and more grated parmesan.Â
Notes
If you're planning on eating 1-2 wedges and saving the rest for later, then move the (undressed) cabbage wedges to an airtight container and move the the fridge. Store the caesar dressing and breadcrumbs separately.
When you're ready to eat the leftovers, add a touch of olive oil to a pan over medium heat and cook the cabbage until warmed through, then top with caesar, breadcrumbs, and parmesan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cabbage wedge
- Calories: 223
- Sugar: 5.7 g
- Sodium: 364.7 mg
- Fat: 18.5 g
- Carbohydrates: 12.5 g
- Fiber: 4.2 g
- Protein: 4.1 g
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