Roasted Cabbage Salad 

Chef Olive Tyrrell of farm-to-table restaurant the Kitchen in Santa Fe (locate on the grounds of Plants of the Southwest) makes a Roasted Cabbage Salad with fresh wedges and quick pickled cucumbers alongside sliced apples and pears. Herbs from their garden and tangy cornichons add to the mix. Then, the entire creation is topped off with a creamy dill vinaigrette. A perfect summer salad that is inspired by local farmers and the nursery itself. “Since we’re on the grounds of a plant nursery, why not highlight a plant-based diet? You make that connection between what you can eat, and what’s on the land,” she says.

Picking Out the Best Cabbage for a Roasted Salad

While you want a firm head of cabbage whenever you’re picking one out in general, this is even more important when roasting cabbage. Roasting soft cabbage is going to have a soggy texture while firm cabbage gets you the crispness you wish for. When you find a cabbage has tightly packed leaves and a core that’s very firm, that’s your winner. We also recommend chopping up the head of cabbage yourself so you can ensure that the wedges stay intact. When it comes to the color choice between green and purple cabbage…we’ll leave that up to you!

Print

folder icon instagram icon pinterest icon facebook icon

- Advertisement -

print icon squares icon heart icon heart solid icon

Roasted Cabbage Salad 

---

• Author: Chef Olive Tyrrell
• Yield: Serves 4-6 1x

Print Recipe

Description

Roasting cabbage can take a salad from tasty to extraordinary.

---

Ingredients

Scale 1x2x3x

For the quick pickled cucumbers:

• 2 cups sliced small Persian/pickling cucumbers
• ½ cup vinegar
• 2 tbsp sugar
• 1 tsp salt
• 1 cup water

For the vinaigrette:

• 1/2 cup fresh herbs, roughly chopped – a mix of mint, parsley, basil, dill
• Zest and juice of 1 lemon, about 2 tbsp of juice
• 1 tbsp Greek yogurt
• 2 tsp maple syrup
• 5 tbsp olive oil

For the salad:

• 1 large head of cabbage
• 4–5 tbsp olive oil
• Juice of half a lemon
• About 12 cornichons, sliced in half
• 1 apple or pear, cored and sliced thinly

Cook Mode Prevent your screen from going dark

---

Instructions

For the quick pickled cucumbers:

1. Place the cucumbers in a clean glass jar.
2. In a small pan, heat the vinegar, sugar, salt and water. Heat until the sugar is completely dissolved.
3. Pour the pickling solution over the cucumbers. Place a lid on the jar and set aside until cool and ready to assemble the salad.

For the vinaigrette:

1. Place all of the ingredients in a blender and blitz until you have a smooth and creamy dressing.
2. Place the dressing in a clean glass jar and set aside until ready to assemble the salad.

For the salad:

1. Preheat oven to 375 degrees.
2. Remove any wilted outer leaves of the cabbage. Slice it in half, then quarters and then wedges. Remove some but not all of the core, so the wedges stay intact.
3. Toss with the olive oil and roast until the wedges are wilted and crispy on the outside – about 30 minutes. Turn the wedges periodically to ensure they cook evenly.
4. Remove from the oven, toss with the lemon juice, cornichons, apple or pear, and the quick pickles – you may have more pickles than you need but they store beautifully in the refrigerator for another meal.
5.  Drizzle over the creamy yogurt dressing and serve.

Recipe by Chef Olive Tyrrell
Story by Julia Platt Leonard
Photography by Tira Howard

Subscribe to TABLE Magazine‘s print edition.