Roasted Cabbage Wedge Salad


[vc_row fullscreen=”1″ css=”.vc_custom_1482197666369{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column width=”1/1″ css=”.vc_custom_1482196695605{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_text]I live with a salad hater. Okay, that’s a bit extreme. He doesn’t hate salads. But he just doesn’t find them as delicious, interesting, or nutritious as I do. In fact, he finds them boring and calorically unjustified. Wedge salads are an extreme example because iceberg lettuce get a bad nutritional rap and they’re usually covered with creamy, rich dressing (read delicious) and bacon.

Despite the salad aversion, I fight the good fight for salad (like you do) and make them as often as I feel like it because I love salads. I know that I’m not going to be the only one actually eating them when push comes to shove. Nevertheless, I secretly strive to make a salad worth asking for. And I may have just found one.

This roasted cabbage wedge salad was inspired by all the creamy, salty, crunchy, goodness of a classic wedge salad. But instead of a summertime salad, we have ourselves a winter winner. The roasted cabbage softens, and sweetens for a mild and palatable flavor. However, it still retains a crunch that only a steak knife can satisfy (butter knives need not apply). The roasted radishes lose their bitterness and the sunflower seeds add a salty, satisfying snap. Hard boiled eggs add a bit of protein and the chives add herby freshness.

Still, my favorite part of this wedge salad is the lemon mustard cream sauce. Spooned warm over the salad, it’s creamy, tart, tangy, and a little spicy depending on the kick of the mustard you use. This is a great salad to serve buffet/salad bar style, with all the fixings on the side. That way, eaters can select how much or how little of each they want. I like to pile all the toppings onto the roasted cabbage wedge until it’s overflowing with as much as possible.

Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!


Roasted Cabbage Wedge Salad

A warm, winter salad that’s ready in an hour. Roasted cabbage wedges are topped with chives, sunflower seeds, and a rich and tangy lemon mustard cream sauce.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings


Wedge Salad

  • 1 head of cabbage (about 2 pounds)
  • 1 bunch radishes (about 6 ounces)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 hard boiled eggs, shells removed and finely diced
  • 1/4 cup sunflower seeds
  • 3 tablespoons minced chives

Lemon mustard cream sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon stone ground mustard
  • 2 tablespoons lemon juice


  1. Preheat oven to 400°F.
  2. Cut cabbage into 6 wedges and remove thick core. Place wedges on a large baking sheet.
  3. Remove greens from radishes, trim ends, and cut each radish in half. Place on tray next to cabbages.
  4. Drizzle olive oil evenly over cabbage wedges and radishes. Sprinkle with salt and pepper. Roast in the oven for 10 to 15 minutes. Remove sheet from oven, flip cabbages, and return to oven for another 10 to 15 minutes, until the edges of the cabbage are crisp and browning. Remove from oven and let cool slightly.
  5. While vegetables are roasted, make the lemon mustard cream sauce. In a small saucepan over medium-low heat, melt 2 tablespoons butter. Reduce heat to low, and whisk in flour (called a roux). Whisk constantly to prevent flour from burning or sticking, until well incorporated and slightly browning, about 10 minutes.

  6. Pour in milk slowly and season with salt and pepper. Increase heat to medium and keep whisking to incorporate flour mixture until fully incorporated and sauce begins to thicken, about 10 minutes. Remove from heat and whisk in mustard and lemon juice.

  7. When cabbages are done roasting, place each wedge on a serving platter or individual dishes. Cut each radish half into 4 to 6 pieces. Spoon 2 to 3 tablespoons of lemon mustard cream sauce over each wedge. Sprinkle with radishes, hard boiled eggs, sunflower seeds and chives. Serve immediately.

Recipe Notes

To make hard boiled, I put the eggs in cold water, then bring to a boil for 3 minutes before letting the eggs sit for an additional 15 minutes in the hot water. To peel, transfer the eggs into ice water and let sit 1 to 2 minutes. Then crack and shell. The ice water makes it easier to peel by causing the inner membrane to stick to the shell.

Swap butter for oil and milk for a plain almond milk. This alfredo sauce recipe from Minimalist Baker is a good starting point. Alternatively, a lemon mustard vinaigrette would be excellent with this roasted cabbage. Combine lemon juice and mustard with 2 tablespoons olive oil, salt, and pepper. Omit the hard boiled eggs and use 1/2 cup lightly mashed cooked chickpeas.

Make the cream sauce with masa harina, corn starch, or potato starch instead of flour. You could also try this beurre blanc sauce  or this bearnaise sauce with a tablespoon of mustard and lemon juice. A lemon mustard vinaigrette would also be good (see above).

Use a green or red cabbage for this recipe. Other toppings that would be good include diced avocado, sliced almonds, grated carrots, dried cranberries, and croutons for those who can tolerate gluten. Omnivores can add cooked bacon, chopped into bits sprinkled over each wedge (about 1 to 2 tablespoons).

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1 Comment

  • Reply
    Holly | Beyond Kimchee
    March 10, 2017 at 6:58 pm

    I bet roasting the cabbage brings more sweetness to the salad. It goes perfect with the lemon mustard cream sauce.

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