You know what’s wild?? Cabbage. Just plain old cabbage, sliced into wedges and roasted until the edges go all jammy and caramelized. It is SO much more than a slaw ingredient, I promise.
I made this on a whim last week (cabbage was on sale, I had chickpeas, you know how it goes) and ended up with what might be one of my favorite salads of all time. Genuinely.
The harissa chickpeas are CRUNCHY and smoky. The warm sesame-coriander dressing softens the red onions into something silky. And the whole thing piled on thick toast with a thick smear of labneh??
It is a MEAL. A whole entire meal. Not a side. My husband thought I ordered takeout.
How to Get Perfectly Caramelized Cabbage
Slice cabbage into 1-inch wedges. THICK CUTS ONLY…. anything thinner burns before it caramelizes (a rookie mistake). Toss with olive oil, salt, and pepper, then spread in a SINGLE LAYER. NEVER crowd the pan or you’ll get sad, steamed cabbage. Roast at 400°F for 18-22 minutes, flipping halfway through. Those dark, crispy edges? That’s the whole point.
What Is Labneh (And Easy Swaps)
LABNEH is a thick, tangy, Middle Eastern strained yogurt. Think Greek yogurt’s richer, creamier cousin. Made by straining regular yogurt until most of the whey drains out, leaving behind a velvety spread with a serious tang.
- Greek yogurt (full-fat) is the closest swap. Strain it yourself through cheesecloth for 2-4 hours to thicken it up.
- Sour cream works in a pinch (milder, less tangy, but spreads like a dream).
- Goat cheese (soft) beaten with a splash of milk gives you a creamy, spreadable substitute with a little more punch.
- Cream cheese thinned with lemon juice mimics that tang if that’s all you’ve got in the fridge.
(Whatever you pick, spread it thick and let it cool down the warm, spiced veg.)
Make the Warm Dressing Ahead of Time
The warm dressing LOVES a head start. Make it up to TWO DAYS ahead, store in a jar, and tuck it in the fridge
The onions will soften into sweet, tender ribbons as they marinate (genuinely a bonus. Rewarm gently over LOW heat before serving… this wakes up those toasted spices
Hold the cilantro until the final toss, or it’ll turn brown
More From the Kitchen
- Roasted Cabbage-Steak Spanakopita Melts
- Best Roasted Beetroot & Pumpkin Salad
- Fresh Broccoli Salad
- Amish Broccoli Salad
- Low Calorie Broccoli Salad
- Oven Roasted Yellow Squash
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 50-60 g
- Fat: 70-80 g
- Carbohydrates: 230-250 g
Ingredients
For the roasted base:
- 1/2 cabbage (sliced into 1-inch thick wedges)
- 15 oz chickpeas (I use Goya for the best firm texture)
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tsp harissa (I prefer Mina brand for a balanced heat)
For the dressing and aromatics:
- 1 red onion (thinly sliced into 1/8-inch half-moons)
- 3 garlic cloves
- 4 tbsp olive oil
- 1/4 cup sesame seeds
- 1 1/2 tbsp coriander
- 1/2 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 3 tbsp honey
- 1/4 cup fresh cilantro, chopped
For serving:
- 4 slices bread (thick-cut and toasted until golden)
- labneh (makes the base extra creamy and rich)
Step 1: Roast Cabbage and Chickpeas
- 1/2 cabbage
- 15 oz chickpeas, drained and rinsed
- 3 tbsp olive oil
- 4 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tsp harissa
Preheat your oven to 400°F.
While it heats, slice the cabbage into 1-inch thick wedges and place on one baking sheet.
On a separate sheet, drain and rinse the chickpeas.
Toss the cabbage with 3 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper, then spread in a single layer.
In a bowl, combine the chickpeas with 4 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, and 3 teaspoons of harissa, mixing well to coat evenly.
Spread the chickpeas on their sheet in a single layer.
Place both sheets in the oven—the cabbage will roast for 18-22 minutes until the edges are caramelized and tender, while the chickpeas roast for 22-25 minutes until crispy and golden.
Step 2: Whisk the Spiced Vinaigrette
- 1 red onion
- 3 garlic cloves, minced
- 4 tbsp olive oil
- 1/4 cup sesame seeds
- 1 1/2 tbsp coriander
- 1/2 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 3 tbsp honey
While the vegetables roast, thinly slice the red onion into 1/8-inch half-moons and mince the garlic cloves, placing both in a large bowl.
In a small saucepan over medium heat, warm the remaining 4 tablespoons of olive oil and add the sesame seeds, toasting for 1-2 minutes until fragrant and lightly golden.
Add the coriander and red pepper flakes, cooking for another 2-3 minutes to bloom the spices and release their oils.
I like to lower the heat to medium-low before adding the vinegar and honey—this prevents the vinegar from evaporating too quickly and allows the honey to dissolve smoothly into the warm dressing.
Once combined, immediately pour the hot dressing over the onions and garlic in the bowl and let it sit, which will soften the onions while they absorb the flavors.
Step 3: Toss the Warm Ingredients
- roasted cabbage from Step 1
- roasted chickpeas from Step 1
- warm dressing and marinated onion mixture from Step 2
- 1/4 cup fresh cilantro, chopped
When the roasted cabbage and chickpeas are done, transfer them to a large serving bowl and toss together while still warm.
Pour the warm dressing with the marinated onions and garlic over the roasted vegetables and toss everything together until well coated.
The warmth of the vegetables will help them absorb the dressing flavors beautifully.
Finish by folding in the fresh cilantro just before serving to keep it bright and vibrant.
Step 4: Assemble with Creamy Toast
- 4 slices bread
- labneh
While the salad comes together, toast the thick-cut bread slices in a toaster or under the broiler until golden and crispy.
Spread a generous layer of labneh on each slice—I find that the creamy richness of labneh balances beautifully with the warm, spiced vegetables and adds a cool, tangy element.
Serve the roasted cabbage salad alongside the labneh toast or spoon it directly on top of the bread for a more composed presentation.
Mouthwatering Oven Roasted Cabbage Salad
Ingredients
Method
- Preheat your oven to 400°F. While it heats, slice the cabbage into 1-inch thick wedges and place on one baking sheet. On a separate sheet, drain and rinse the chickpeas. Toss the cabbage with 3 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper, then spread in a single layer. In a bowl, combine the chickpeas with 4 tablespoons of olive oil, the remaining 1/4 teaspoon of salt, and 3 teaspoons of harissa, mixing well to coat evenly. Spread the chickpeas on their sheet in a single layer. Place both sheets in the oven—the cabbage will roast for 18-22 minutes until the edges are caramelized and tender, while the chickpeas roast for 22-25 minutes until crispy and golden.
- While the vegetables roast, thinly slice the red onion into 1/8-inch half-moons and mince the garlic cloves, placing both in a large bowl. In a small saucepan over medium heat, warm the remaining 4 tablespoons of olive oil and add the sesame seeds, toasting for 1-2 minutes until fragrant and lightly golden. Add the coriander and red pepper flakes, cooking for another 2-3 minutes to bloom the spices and release their oils. I like to lower the heat to medium-low before adding the vinegar and honey—this prevents the vinegar from evaporating too quickly and allows the honey to dissolve smoothly into the warm dressing. Once combined, immediately pour the hot dressing over the onions and garlic in the bowl and let it sit, which will soften the onions while they absorb the flavors.
- When the roasted cabbage and chickpeas are done, transfer them to a large serving bowl and toss together while still warm. Pour the warm dressing with the marinated onions and garlic over the roasted vegetables and toss everything together until well coated. The warmth of the vegetables will help them absorb the dressing flavors beautifully. Finish by folding in the fresh cilantro just before serving to keep it bright and vibrant.
- While the salad comes together, toast the thick-cut bread slices in a toaster or under the broiler until golden and crispy. Spread a generous layer of labneh on each slice—I find that the creamy richness of labneh balances beautifully with the warm, spiced vegetables and adds a cool, tangy element. Serve the roasted cabbage salad alongside the labneh toast or spoon it directly on top of the bread for a more composed presentation.