This is a “salad time of year”. People want to get back to healthier eating after the holidays, so salads start looking like a pretty good option again. (They always are, but you know what I mean. People don’t often think of salads during the holidays).
So I got a little creative with some leftover cabbage and I have to say it turned out pretty darn good! You could easily skip roasting the cabbage if you prefer it fresh, but it’s yummy roasted.
This delicious salad is full of fiber as well as flavor. But don’t panic at the amount of oil used. Most of it stays behind on the roasting pan.
This is a wonderful way to enjoy winter’s bounty while keeping things fresh and nutritious, not to mention filling with all that fiber! But if you take this to work for lunch, just be sure to package the dressing separately as this will get a little soggy otherwise.
Pair this with some chicken for a complete meal!
And for leftovers, you can easily turn this into a goulash type of dish. Just chop up the cabbage, warm it in a pan and if you like, top it with a little more dressing. It’s almost like “unrolled cabbage rolls” with a twist in flavor.
YOU MIGHT ALSO ENJOY:
- Clean Eating Italian Style Cabbage Rolls
- Clean Eating Coleslaw
- Clean Eating Skillet Cabbage Casserole
Clean Eating Roasted Cabbage Wedge & Apple Salad
- 1 medium head green cabbage
- 2 small apples
- 1 medium yellow onion
- 1/4 cup coconut oil
- 1/4 cup balsamic vinegar
- 2 tbsp. caraway seed
- 1/4 cup olive oil
- 4 cloves garlic
- Cut the cabbage into quarters, removing the hard core. Brush the cabbage with a bit of oil and use the rest to toss the apples and onions. If there is any left over, use it to oil the baking pan.
- Bake at 350 F. for 30 minutes.
- While the cabbage cooks, blend all the dressing ingredients in a blender for about 2 minutes to ensure the seeds are well crushed.
- Transfer the cabbage mix to a plate and drizzle with dressing before serving.
Number of servings (yield): 4