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Roasted Cabbage Wedge Salad

March 5, 2014 by Lindsay 19 Comments

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This Roasted Cabbage Wedge Salad encourages you to skip the iceberg lettuce and make your next wedge salad with cabbage. Roasting it adds extra flavor!

Hi Friends!

I have a fun little guest post for you guys today courtesy of my friends and fellow RDs Deanna & Serena who blog over at Teaspoon of Spice! I had the pleasure of meeting Serena last year at FNCE and am looking forward to hopefully meeting Deanna this year! They are bloggers, business partners and wonderful ladies that inspire me every day to be a better dietitian!

Today they’re sharing a fun twist on a classic recipe. I can’t wait to make it for the hubby!

Check it out:

This Roasted Cabbage Wedge Salad encourages you to skip the iceberg lettuce and make your next wedge salad with cabbage. Roasting it adds extra flavor!

Hi Lindsay’s Friends –

I’m super honored Lindsay asked us to guest-post today! She’s been such a wealth of info for Deanna and I, not to mention, her recipes rock!

So…you know how it goes when you’re out to eat: You’re waffling between two items on the menu…you choose the first one and your friend chooses the second.

The waiter brings out the dishes and based on appearances alone, it’s completely obvious you made the WRONG choice.

That’s exactly what happened to me recently when I ordered the Mediterranean Salad, and my friend ordered the Iceberg Wedge Salad. Once we were served, I immediately had “order envy” over her salad blissfully covered with bacon, large crumbles of blue cheese, a thick creamy dressing and fresh green chopped chives. Totally splurge worthy, in my book.

So, having missed out on all but a bite or two of that wonderful Wedge Salad, I set about to recreate it with a timely ingredient for March: Cabbage.

The traditional Wedge Salad begins with a sliced wedge of iceberg lettuce. The common perception is that iceberg lettuce has no nutritional value whatsoever. But as a dietitian, while I know iceberg is lean on nutrients, I tend to think of it as a ‘vehicle’ food: A food upon which other more nutritious foods/veggies can be sprinkled – and then it is happily eaten by my kids.

Cabbage, on the other hand, packs quite a nutrient punch. 1 cup of chopped cabbage has:

  • 2 grams of fiber
  • Half the recommended amount of vitamin C
  • 150 grams of potassium
  • Only 22 calories

I keep it in the fridge almost all winter long; my kids like it shredded with carrots, apples and Maple Apple dressing  – or in soup.

And have you noticed the price of cabbage this time of year with St. Patrick’s Day around the corner? Supermarkets try to outdo each other with sales on this cruciferous veggie. So I thought I’d try pumping up the nutrition of the classic Wedge Salad – by roasting cabbage wedges instead – and bumping down the calorie count by creating a healthier dressing.

This Roasted Cabbage Wedge Salad encourages you to skip the iceberg lettuce and make your next wedge salad with cabbage. Roasting it adds extra flavor!

The result?

A tender-crisp wedge of slightly sweet roasted cabbage with a super creamy yogurt-based blue cheese dressing. Bacon is still boldly sprinkled on top – along with chives or green onions. Deanna also tested this recipe (she took the photos, too) – and she reported back that she’s a cabbage convert after tasting the salad.

Since making this, I’ve roasted more cabbage wedges and topped them with a simple vinaigrette, chick peas, olives and sundried tomatoes.

I don’t think I’ll have salad envy again for awhile.

Print

Roasted Cabbage Wedge Salad

Roasted Cabbage Wedge Salad pin.jpg
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4.5 from 2 reviews

A tender-crisp wedge of slightly sweet roasted cabbage with a super creamy yogurt-based blue cheese dressing.

  • Author: Lindsay L
  • Yield: 5-6 1x

Ingredients

Scale
  • Half of a 2 1/2 pound head of cabbage
  • Canola or olive oil
  • Salt and pepper, divided
  • ¼ cup low-fat mayonnaise
  • ⅓ cup plain fat-free Greek (or regular) yogurt
  • ¼ cup low-fat buttermilk
  • ¼ cup (1 ounce) blue cheese, preferably from a wedge and then crumbled
  • 1 slice cooked bacon, crumbled
  • 2 tablespoons chopped chives or green onions

Instructions

  1. Preheat oven to 400°F. Line a roasting sheet with parchment paper or grease with oil.
  2. For the cabbage, slice wedges so that the base of each wedge is about 1 1/2-inches thick. If you start with a 2 1/2 pound full head of cabbage, and use half of it for this recipe, you will have 5 or 6 wedges.
  3. Brush each wedge with oil and sprinkle with pepper. Disassemble each wedge in half (you will reassemble after roasting so place matching pieces together!)
  4. Roast 30-35 minutes for tender-crisp.
  5. Reassemble cabbage wedges and cool or chill in the refrigerator.
  6. Meanwhile, whisk together mayonnaise, yogurt and buttermilk. Stir in nearly all the blue cheese and nearly all the bacon; reserving a few crumbles of blue cheese and bacon for topping.
  7. To assemble salad, place wedges on individual salad plates and divide dressing among salads.
  8. Top each salad with a few crumbles of reserved blue cheese and bacon and with chives.

Did you make this recipe?

Tag @theleangreenbean on Instagram

How beautiful is that?!

This Roasted Cabbage Wedge Salad encourages you to skip the iceberg lettuce and make your next wedge salad with cabbage. Roasting it adds extra flavor!
Big thanks to Serena & Deanna for filling in for me today! Be sure to check out their blog for more great recipes.

Let’s chat: Are you a cabbage fan? Yay or nay?

Enjoy!
–Lindsay–

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Filed Under: Appetizer, Side Dish, Soup & Salad

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Divya Budhraja says

    March 5, 2014 at 12:43 AM

    Obsessed with cabbage! I throw it in everything. I threw some purple cabbage in my fried rice the other day and, the whole dish turned purple!

    Reply
  2. Becca says

    March 5, 2014 at 4:13 AM

    I was having a hard time to push my kids to eat cabbage . Wish this recipe will change their taste buds.

    Reply
  3. Kim @ FITsique says

    March 5, 2014 at 5:27 AM

    NOT a cabbage fan! My family is Polish and always makes cabbage soup for Christmas and ever since I have been little I refuse to eat it. I did however recently start trying to incorporate Kimchi. There’s a lot of flavor with it, so maybe I will be able to eat regular cabbage some day soon! I know its so good for you too.

    Reply
  4. Linz @ Itz Linz says

    March 5, 2014 at 6:25 AM

    YAY! roasted cabbage is so good!!!

    Reply
  5. Tina Muir says

    March 5, 2014 at 7:20 AM

    Love this! I would be very happy if this was brought over to my table at a restaurant….and yes, envious if it wasn’t! This is such a great idea! I am a big cabbage fan. I usually enjoy most vegetables actually, and try to eat the colors of the rainbow as much as possible (bacon counts as red right? :p)

    Thanks for the idea!

    Reply
  6. Maryea {happy healthy mama} says

    March 5, 2014 at 7:52 AM

    I do like cabbage but unfortunately I’m the only one in my family who does. I will keep trying, though and hopefully my husband and little ones will come around. This recipe may convert my husband!

    Reply
  7. Laura @ Mommy Run Fast says

    March 5, 2014 at 8:00 AM

    I love cooked or roasted cabbage… not so much raw. This looks so yummy!!

    Reply
  8. Hannah @ CleanEatingVeggieGirl says

    March 5, 2014 at 9:40 AM

    I LOVE roasted cabbage but have never though to turn it into a “salad.” I am totally going to try something similar, but veg-friendly!

    Reply
  9. Sam@PursuitofHealthyHappiness says

    March 5, 2014 at 11:40 AM

    I can’t wait to try this! Wedge salad in one of my all time favs, and I’m always struggling to get creative with how to use cabbage. Thanks!

    Reply
  10. jobo says

    March 5, 2014 at 12:06 PM

    I actually LOVE cabbage and know not many do for whatever reason!! And this looks delish! totally going to make 🙂

    Reply
  11. Jody - Fit at 56 says

    March 5, 2014 at 3:16 PM

    That looks delish! Roasted anything tastes so good!

    Reply
  12. GiselleR says

    March 5, 2014 at 6:20 PM

    I’m not generally a fan of cabbage – it wasn’t something I ate much of growing up – but this looks way too good not to try!
    Thanks for sharing 😀

    Reply
  13. Matt @ Runner Savvy says

    March 5, 2014 at 8:02 PM

    I like brussel sprouts 🙂

    Reply
    • Matt @ Runner Savvy says

      March 5, 2014 at 8:02 PM

      (technically a cabbage)

      Reply
  14. Francesca says

    March 5, 2014 at 10:10 PM

    Delicious!! Nice work ladies. Love the iceberg/vehicle reference.

    Reply
  15. Jennifer F says

    March 5, 2014 at 11:59 PM

    I would SO eat that!

    Reply
  16. Marina @ Lazy for Diet says

    March 7, 2014 at 7:18 AM

    Excellent recipe! I love cabbage, but I don’t know many options of cooking. Usually I cut it for salads or I extinguish. It quickly bothers 😉 Definitely has to try this recipe!

    Reply
  17. Ernests says

    March 15, 2014 at 2:58 PM

    Mmm looks nice, i will try this right away.

    Reply
  18. Terry D says

    March 5, 2016 at 9:09 PM

    I will definitely try this recipe. DH and I are both cabbage lovers. I like to saute chopped onion and cabbage until soft and lightly browned, then served with soy sauce and/or lightly browned noodles.

    Reply

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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