A warm and simple sheet pan cabbage salad that’s just as delicious as it is pretty!
I’ve been in a long love affair with roasted cabbage, and this sheet pan cabbage recipe is just one of the reasons why I adore roasting this humble cruciferous vegetable.
Roasted cabbage softens, takes on a deeper -almost nutty- flavor when it’s roasted. Gone is the sharp, somewhat bitter taste of fresh cabbage; in its place is a mellow flavor that tastes warm, even when it’s cold.
In this easy sheet pan cabbage salad, a vinaigrette made with mustard and paprika is tossed with shredded cabbage, parsnips, and thinly sliced beets.
I love serving this salad warm on the side of something hearty, like a slow-roasted pot roast.
But then, the next morning, I like it with a poached egg and a dollop of thick and luscious Greek yogurt on top.
It’s versatile and makes for great leftovers.
Which, as far as I’m concerned, are the only two things a recipe needs to be in my permanent repertoire.
Sounds good! What ingredients can I swap?
If cabbage ain’t your thing, shredded brussels sprouts will also work.
You can sub in most root vegetables here; I’ve also added shredded carrots or radishes.
My hand is sore just thinking about slicing these veggies by hand
I’m not big on shredding by hand, either, so I’ve got some substitutions here for ya:
Use the shredder attachment for your food processor or stand mixer
Buy a big ole’ bag of that pre-shredded “coleslaw mix” at the grocerystore and roast that. Mix it up with packaged shredded brussels sprouts. Shred carrots, if desired, with a box shredder (psst– use the big holes!)
Warm Cabbage and Root Vegetable Salad
- ½ green cabbage core removed, sliced against the grain into thin strips
- 3-4 parsnips sliced thin
- 2 beets sliced thin
- ½ cup olive oil
- 2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon ground mustard
- 1 teaspoon smoked paprika
- Slice or grate the vegetables and toss with remaining ingredients in a large resealable bag or container until thoroughly mixed.
- Store in the freezer for up to 3 months, or in the fridge for 7-10 days.
- (Once thawed, I recommend cooking a little longer than you would from fresh to accommodate for the extra moisture that accumulates from the freezing and thawing.)
Prepare From Prepped:
- If frozen, thaw in the fridge overnight.
- Preheat oven to 400*F and spread contents of the bag on one sheet pan in an even layer.
- Roast for 18-22 minutes or until the vegetables have started to soften and brown.
Make From Fresh:
- Preheat the oven to 450*F.
- In a large bowl, toss the sliced cabbage, parsnips, and beets with the olive oil and salt until lightly coated.
- Transfer contents of the bowl to the sheet pan in an even layer, then roast for 15-18 minutes, until the vegetables have started to soften and brown.
- Remove from the oven and add the ground pepper, mustard, and smoked paprika, and toss to combine. Serve warm or cold.