ICYMI Roasted Cabbage Salad Recipe
2026 has been declared the year of cabbage, and we also think it should be the year of no more bad oils. This roasted cabbage salad finished with our Balsamic Vinaigrette is the perfect dish for the moment, especially since our flavor-packed dressing is made with high quality, award-winning extra virgin olive oil.
Ingredients
- 1 head of green cabbage, cut into 8 wedges
- ~4 tbsp California Olive Ranch 100% California Extra Virgin Olive Oil
- 6 pieces of bacon
- 10 pitted dates, cut into small pieces
- ½ cup shaved parmesan cheese
- ½ bottle California Olive Ranch Balsamic Vinaigrette
- Salt and pepper, to taste
Instructions
Preheat oven to 450 degrees.
Place the wedges of cabbage on a baking sheet. Using a pastry brush, brush each side of each wedge with the California Extra Virgin Olive Oil and generously salt. Lay each wedge on one side and roast for about 20 minutes. Gently flip each wedge over, and roast for another 20 minutes, until cabbage is lightly charred. Remove from oven and cool to until safe enough to handle.
While the cabbage is roasting, cook the bacon. Preheat a large skillet over medium heat and cook to your desired crispiness level. Remove from the pan and set aside on a paper towel-lined plate. When cool enough to handle, roughly chop the bacon.
Use a paper towel to carefully wipe the majority of the bacon grease out of the pan then add the dates. Cook for about 4 minutes, stirring occasionally, until lightly charred.
Assemble the salad. Arrange the roasted cabbage on a plate and top with the parmesan, bacon, and dates. Drizzle on the California Olive Ranch Balsamic Vinaigrette, and finish with salt and pepper. Enjoy warm.