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–+ servings
Overhead view of cabbage wedge with caesar dressing and parmesan.
Lexi

Roasted Cabbage Wedge Caesar Salad

5 from 1 vote
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!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

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
  • ⅓ 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
  • ⅓ 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

Method
 

  1. Preheat the oven to 400˚F / 205˚C. Cut the cabbage in half, then cut each half into 4 wedges (for 8 wedges total).
  2. 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.
  3. 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.
  4. Whisk together all of the dressing ingredients. Taste and adjust salt as desired. Refrigerate until you're ready to serve the cabbage. 
  5. 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.
  6. Let them cool a bit, then blitz them in a food processor.
  7. Serve the roasted cabbage wedges with a drizzle of dressing, breadcrumbs and more grated parmesan. 

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.

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