I am sure you’ve tried a wedge salad? A hunk of iceberg lettuce, topped with a bit of bacon and blue cheese crumbles. It’s quite simple and it’s one of my favorites.
The problem is iceberg lettuce has no nutritional value. None. Zilch. And I want to incorporate as many foods as possible into my life that don’t just feed, but also nourish my body.
Cabbage is low in calories but packed with nutrition. Vitamin K, vitamin C, fiber. It aids in digestion and heart health. Studies show it decreases your risk of cancer. Sauerkraut is a staple for me, but I love to incorporate it in other ways into my meals.
I bought some cabbages to make sauerkraut and I wanted to make roasted cabbage as well. I am always looking for creative ways to use up leftovers, so I decided to try a wedge salad with roasted cabbage. It’s delicious! My mom and I both taste tested it hot AND cold and it’s great both ways!
Wedge Salad Ingredients:
- One thick slice of roasted cabbage
- A drizzle of balsamic vinegar
- One piece of bacon, chopped
- 6 cherry tomatoes, halved
- 3 Tbsp blue cheese crumbles
Traditionally the wedge salad is served with blue cheese dressing. I personally omit that and do a balsamic drizzle instead with fresh blue cheese crumbles. Trust me on this one…
To Roast The Cabbage:
- Rinse one head of cabbage and remove the outer leaves and cut bottom stem off
- Slice in 1 inch thick pieces
- Place on a greased baking sheet
- Drizzle with extra virgin olive oil, salt, and pepper
- Roast at 375 degrees for 40 minutes, flipping over slices halfway
Let me know what you thought of this creative spin on a classic salad? Did you like it? Have I convinced you to add more cabbage in your life?
If you enjoyed this, you should give our sauerkraut a try.
If you have never tried homemade sauerkraut, I promise it makes all the difference. It’s not that mushy texture like store-bought.
Happy cooking!
