Healthy Recipes Ingredient Vegetable Cabbage Roasted Cabbage Salad with Lemon-Garlic Vinaigrette 4.5 (13) 9 Reviews This roasted cabbage is dressed with a bright and flavorful lemon-garlic vinaigrette. It goes with everything, from chicken and steak to tofu and grain bowls. If you already have your grill on, you can grill the cabbage wedges instead, which will impart a delightful smoky flavor. You can use red or green cabbage—even Savoy or napa works! By Stacey Ballis Stacey Ballis See More Stacey Ballis is the author of ten novels of culinary fiction including, Off the Menu, Out to Lunch, Recipe for Disaster, Wedding Girl and How to Change a Life as well as a digital cookbook, Big Delicious Life. Her nonfiction essays have appeared in several anthologies, and her food writings and recipes have appeared in Food & Wine Magazine, EatingWell Magazine, The Chicago Tribune, Bake From Scratch Magazine, Plate Magazine, MyRecipes.com, ExtraCrispy.com, TheTakeout.com, AllRecipes.com, and a recipe of hers was adapted for use in The New York Times. She was the recipe developer and culinary consultant for The Self-Care Cookbook by Frank Ardito. Stacey lives in Chicago with her husband and is currently at work on a new full-length work of fiction. EatingWell's Editorial Guidelines Updated on October 19, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Active Time: 10 mins Total Time: 1 hr Servings: 6 Nutrition Profile: Sesame-Free Diabetes-Friendly Dairy-Free Soy-Free Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Roasting adds depth and caramelization to this cabbage salad.Cabbage provides fiber, which supports digestive health and lasting satiety.Almonds offer healthy fats and crunchiness. Ali Redmond Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 6 servings Olive oil cooking spray 1 medium head cabbage 1/2 teaspoon salt, divided Ground pepper to taste 1/4 cup extra-virgin olive oil 1 1/2 tablespoons red-wine vinegar 1 tablespoon lemon juice 1 1/2 teaspoons Dijon mustard 1 small clove garlic, grated 2 tablespoons sliced almonds, toasted (see Tip) 2 tablespoons minced fresh chives or parsley Directions Preheat oven to 400°F. Line a large rimmed baking sheet with foil, parchment paper or a silicone baking mat; coat lightly with olive oil cooking spray. Remove and discard any damaged outer leaves from cabbage. Cut the cabbage head into 8 wedges, keeping the core intact to hold them together. Arrange the wedges on the prepared pan. Coat the tops of the wedges lightly with cooking spray and season with ¼ teaspoon salt and pepper to taste. Ali Redmond Roast the cabbage, rotating the pan from back to front and flipping the wedges halfway, until tender and golden, 45 to 55 minutes. Meanwhile, combine ¼ cup oil, 1½ tablespoons vinegar, 1 tablespoon lemon juice, 1½ teaspoons mustard, grated garlic, the remaining ¼ teaspoon salt and pepper to taste in a jar with a tight-fitting lid. Cover and shake until well blended. Ali Redmond Let the cabbage cool for 5 minutes, then coarsely chop. Transfer to a shallow serving dish and drizzle with the dressing. Sprinkle with 2 tablespoons almonds and 2 tablespoons chives (or parsley) before serving. Ali Redmond Tip For the best flavor, toast nuts before using in a recipe. To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Recipe Updates Based on earlier review and comments of this recipe, we've retested and made the following adjustments (and updated the nutritional analysis accordingly):Increased roasting time (to improve texture and flavor)Updated March 2025 EatingWell.com, March 2024 Save Rate Print Nutrition Facts (per serving) 133 Calories 13g Fat 5g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 cup Calories 133 % Daily Value * Total Carbohydrate 5g 2% Dietary Fiber 2g 8% Total Sugars 2g Protein 1g 3% Total Fat 13g 16% Saturated Fat 2g 8% Cholesterol 0mg 0% Vitamin A 9µg Vitamin C 24mg 27% Vitamin D 0µg Vitamin E 2mg 16% Folate 29µg Vitamin K 74µg Sodium 241mg 10% Calcium 38mg 3% Iron 1mg 4% Magnesium 17mg 4% Potassium 142mg 3% Zinc 0mg 2% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.