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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
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.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
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.
How to Make Baked Cabbage
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
- Preheat the oven to 400F.
- 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.
- 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.
Tips and Tricks
- Make this a main dish by serving with your favourite protein
- If you like this recipe, try our High Protein Salad (with warm lentils + chicken)
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
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.
Napa cabbage is full of vitamins C and K, minerals, fiber, and is a great low-calorie veggie to add into your diet.
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Ingredients
For the tomato dressing
- 3 cups variety of tomatoes
- 1 shallot, halved
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp pepper
- dash of red wine vinegar
For the roasted sheet pan salad
- 2 400g cans cannellini beans, drained and rinsed
- ⅔ cup chopped dates
- 1 small Napa cabbage, chopped
- 2 shallots, sliced thin
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- ¼ cup chopped parsley
- ½ cup chopped walnuts
- 2 tbsp nutritional yeast (optional)
Instructions
Start CookingFor 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
- Preheat the oven to 400F.
- 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.
- 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.
Notes
- Make this a main dish by serving with your favourite protein.
- If you can’t find cannellini beans, butter beans or lima beans are good substitutes.
- If you like this recipe, try our High Protein Salad (with warm lentils + chicken)
3 people are discussing this recipe. Join in
Delicious! We are always so pleasantly surprised by the end result. Feels too easy to be this flavourful. I didn’t have fresh tomatoes on hand so used a tin of fire roasted instead. Still delicious. Thank you!
thank you so much, julie!
Yummm!