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Roasted cabbage salad

Roasted cabbage salad


This salad is full of bold, punchy flavours

  • Feeds 8 Feeds 8
  • Ready in 30 minutes

Each serving contains

  • Energy
    665kj 161kcal
  • Fat
    Med 16%
  • Saturates
    Med 26%
  • Sugar
    Low 6%
  • Salt
    Med 12%

% of adult’s reference intake | Carbohydrates per serving : 8g


  • 2 Co-op British sweetheart cabbages, cut into 8 wedges
  • 3 tbsp Co-op olive oil
  • 50g Co-op sourdough boule, cut into cubes
  • 200g Co-op Greek style natural yogurt
  • 100g pack Co-op Roquefort, crumbled
  • Zest and juice of 1 lemon
  • ½ tsp Dijon mustard
  • 1 small garlic clove, crushed


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Arrange the cabbage wedges in a roasting tin (you may need to use 2)
  3. Rub all over with 2 tbsp of the olive oil and season
  4. Roast in the oven for 20-25 mins, until tender and lightly charred
  5. Halfway through cooking, rub the sourdough cubes with the remaining oil and bake in the oven for 10-12 mins, until golden and crunchy
  6. Blitz the rest of the ingredients in a blender until smooth to make a dressing
  7. Arrange the wedges and sourdough croutons on a platter, and drizzle with the dressing to serve

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