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Roasted Red Cabbage & Salty Cheese Salad

Roasted Red Cabbage & Salty Cheese Salad

Once you’ve tried this dish, you’ll no longer think of red cabbage as just being for coleslaw! This is one of the most wonderful ways to cook cabbage; roasting it makes it slightly crispy on the outside whilst inside it becomes soft, caramelized and packed with flavour. This is certain to be your new go-to salad.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 4



  • 1 large head red cabbage
  • 4 tbsp. olive oil
  • 100 g feta or anari cheese crumbled
  • Sea or pink Himalayan salt or Herbamare
  • cracked black pepper


  • 1-2 tbsp. balsamic glaze
  • 1-2 tbsp. pine nuts toasted
  • olive oil to drizzle
  • 1 handful fresh chives chopped


  • Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted) and line two large baking trays with either parchment paper or a silicone baking mat.
  • Remove the outer leaves from the red cabbage then, standing it on its root, use a sharp knife to cut the cabbage into thick slices (or “steaks”) each measuring around 2cm wide, and leaving the stalk on so that they stay intact.
  • Transfer the steaks onto the pre-lined baking trays, drizzle each side with olive oil and season with sea (or pink Himalayan) salt and cracked black pepper. Place the trays into the pre-heated oven and roast for 50-60 minutes (I like to roast mine for 50 mins but 60 minutes will give a slightly crisper result), turning the steaks over halfway through the cooking time so that the steaks are evenly roasted. Once the edges are crisp and the middle of the cabbage slices are soft and tender, remove from the oven and set aside to cool
  • Heat a small frying pan over a medium heat and, without adding any oil, toast the pine-nuts until they’re golden and fragrant – make sure you keep an eye on them as they will burn quickly! Set aside to cool.
  • When you’re ready to plate, take a large serving plate or platter and arrange some of the cabbage steaks over the base, then top with some of the crumbled cheese, some of the pine nuts and a drizzle of balsamic glaze, then repeat until all the ingredients are used up. Drizzle the top of the salad with a little olive oil, scatter with chopped chives and serve.
  • Enjoy!
  • When making this recipe, I’d LOVE to see how you get on so either send me a photo to or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood


LISA’S TIP – Red cabbage is a greatly underrated vegetable but, when, it can be served either as a side dish or as a main course as it is here. As a guide a medium cabbage should give you 4-6 “steaks” whilst a large one will give around 6-8.
If you want to make this dish suitable for vegans then simply swap the cheese for a vegan alternative, use smoked tofu or even a handful of your favourite nuts. And not a fan of balsamic? Then try using tahini or a miso dressing instead.
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