Baked Cabbage

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Baked Cabbage and Bean Salad with Tomato Dressing

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Baked cabbage being scooped out onto a plate

Prep

15 minutes

Cook

50 minutes

Yield

3 -4 as a side salad

This yummy Baked Cabbage Salad is the perfect recipe for fall. It's comforting, warm, and so good for you.

This delicious Baked Cabbage salad combines comforting baked cabbage and beans with a delicious tomato dressing. This recipe is so easy to make, it’s good-for-you, and it makes the most comforting dish for the fall weather. Eat it on its own or as a side dish to your fav protein.

❤️ Why You’ll Love Baked Cabbage

  • Easy: This Baked Cabbage recipe is so easy. Prep it only 10-minutes and let your oven do the rest of the work
  • Healthy: This dish is made with cabbage, beans, and other wholesome, healthy ingredients that will fuel your body
  • Comforting: I find this baked, warm salad so comforting and perfect for the fall
Baked cabbage being scooped out onto a plate

🍲 Ingredients

Cabbage – Cabbage helps raise levels of beta-carotene, lutein, and other antioxidants that are great for your heart. Cabbage is so versatile. You can make cabbage rolls, add it into stews, and soups, or make salads with it. If you like cabbage try my Greek Cabbage Rolls or Stuffed Cabbage Rolls Recipe.

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Dates – The dates in this recipe add a bit of sweetness and a great texture. Dates are good for you. They are high in fibre, and antioxidants. They are great as a sweet treat or added into salads.

Close up of baked cabbage

👩‍🍳 How to Make Baked Cabbage

For the tomato dressing

  1. Preheat the oven to 425 and line a baking sheet with parchment paper. Add tomatoes to the baking sheet and roast until they start to burst. When done, remove the tomatoes from the oven. (You could also blister or char the tomatoes in a grill pan or on the grill.)
  2. Add the burst tomatoes to a blender with half a shallot (start with half a shallot), olive oil, salt and pepper. Blend until fully combined. Taste and adjust seasoning or add a dash of red wine vinegar if needed or the other half of the shallot.Set aside 1/2 cup of the dressing and store the rest in the fridge.

For the sheet pan salad

  1. Preheat the oven to 400F.
  2. To a deep sheet pan (lined with parchment paper if desired) add cannellini beans, chopped dates, cabbage and sliced shallots. Season with olive oil, salt, pepper and garlic powder. Toss to combine and then bake for 15-25 minutes until cabbage is tender and slightly browned, tossing 1-2x during the baking time.
  3. Remove from the oven and add to a large bowl along with the chopped walnuts. Drizzle with 1/2 cup of the tomato dressing, toss and then serve immediately. Optional: top the salad or mix in 2 tbsp nutritional yeast.
Baked cabbage on a plate

🪄 Tips and Tricks

🗒 Substitutions

  • Beans: If you can’t find cannellini beans, butter beans or lima beans are good substitutes.
  • Nuts: Make this nut free by taking out the walnuts. You can also substitute the walnuts for another preferred nut


🗒 Best served with

👝 How to Store Leftovers

Store leftovers in an airtight container for up to 3 days in the fridge and reheat when ready to eat.

🤔 Common Questions

Is cooked cabbage healthier?

Yes! When you cook cruciferous veggies like cabbage it can help release indole which is a compound that can fight off precancerous cells. It also makes the cabbage easier to digest.

What’s so great about napa cabbage?

Napa cabbage is full of vitamins C and K, minerals, fiber, and is a great low-calorie veggie to add into your diet.

Baked Cabbage and Bean Salad with Tomato Dressing

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This yummy Baked Cabbage Salad is the perfect recipe for fall. It's comforting, warm, and so good for you.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Salad + Main
Cuisine Greek-Inspired
Servings 3 -4 as a side salad
Calories 518 kcal

Ingredients
  

For the tomato dressing

For the roasted sheet pan salad

  • 2 400g cans cannellini beans, drained and rinsed
  • 2/3 cup chopped dates
  • 1 small Napa cabbage, chopped
  • 2 shallots, sliced thin
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1/4 cup chopped parsley
  • 1/2 cup chopped walnuts
  • 2 tbsp nutritional yeast (optional)
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Instructions
 

For the tomato dressing

  • Preheat the oven to 425 and line a baking sheet with parchment paper. Add tomatoes to the baking sheet and roast until they start to burst. When done, remove the tomatoes from the oven. (You could also blister or char the tomatoes in a grill pan or on the grill.)
  • Add the burst tomatoes to a blender with half a shallot (start with half a shallot), olive oil, salt and pepper. Blend until fully combined. Taste and adjust seasoning or add a dash of red wine vinegar if needed or the other half of the shallot.
    Set aside 1/2 cup of the dressing and store the rest in the fridge.

For the sheet pan salad

Video

Notes

Nutrition

Calories: 518kcal | Carbohydrates: 54.3g | Protein: 19g | Fat: 28g | Saturated Fat: 3.6g | Polyunsaturated Fat: 9.1g | Monounsaturated Fat: 13.9g | Sodium: 1570.7mg | Fiber: 12.1g | Sugar: 5.7g
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