Can I use red cabbage instead of green?

You can, but red cabbage takes slightly longer to soften and may not caramelize as evenly.

Roasted Cabbage Salad with Pistachio-Parmesan Crunch — Melt-in-Your-Mouth Veggie Magic

Name: Roasted Cabbage Salad with Pistachio-Parmesan Crunch — Melt-in-Your-Mouth Veggie Magic
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Cabbage, chopped; Olive oil; Salt; Garlic powder; Paprika; Lemon juice; Honey; Pistachios, ground into crumbles; Parmesan cheese, shredded; Parsley, finely chopped; Lemon zest; Salt; Pepper

Tender, caramelized roasted cabbage topped with a savory pistachio-Parmesan crunch and a drizzle of honey. A surprisingly addictive, healthy, gluten-free side dish that melts in your mouth.

🥬 Roasted Cabbage Salad with Pistachio-Parmesan Crunch — Melt-in-Your-Mouth Veggie Magic

Who knew cabbage could taste this good? 🥰 This roasted cabbage salad turns a humble vegetable into a restaurant-worthy side dish. When roasted, cabbage becomes tender and caramelized, with irresistibly crisp edges. Add a savory pistachio-Parmesan crunch and a drizzle of honey, and you’ve got a dish that’s elegant enough for dinner parties yet simple enough for weeknights.

🌿 Why You’ll Love This Recipe

✨ Caramelized goodness — the high-heat roast transforms cabbage into a buttery, melt-in-your-mouth texture.
🥗 Nutty crunch — the pistachio-Parmesan topping adds texture, color, and umami depth.
🍋 Bright & balanced — lemon juice and zest lift the earthy notes perfectly.
🔥 Quick & healthy — gluten-free, vegetarian, and done in 40 minutes!

🧄 How to Make It

1️⃣ Roast the Cabbage

Preheat oven to 220°C (425°F).
Chop cabbage into wedges or chunks and spread evenly on a baking sheet.
Drizzle with olive oil, sprinkle salt, garlic powder, and paprika, then toss to coat.
Roast for 15 minutes, flip, and roast another 15 minutes until golden-brown and caramelized.

💡 Pro Tip: For perfectly crispy edges, don’t overcrowd the pan — give each piece space to breathe!

2️⃣ Make the Pistachio-Parmesan Crunch

In a small bowl, mix crushed pistachios, shredded Parmesan, chopped parsley, lemon zest, salt, and pepper.
Toast the pistachios lightly before mixing if you want extra depth of flavor.

3️⃣ Assemble & Serve

Drizzle roasted cabbage with fresh lemon juice.
Sprinkle generously with the pistachio-Parmesan crunch.
Finish with a light drizzle of honey for sweetness (optional).

🍯 Variation: Skip the honey and add a few chili flakes for a savory-spicy twist!

🥣 Serving Ideas

This salad shines on its own, but it’s also perfect alongside:

Roasted salmon or seared chicken 🍗
Creamy mashed potatoes 🥔
A grain bowl with quinoa or farro for extra fiber 🌾

💬 What People Are Saying

Nature Restore: “So trying this 🤩🤩”
Casual Foodist: “Yum, this looks great!”
Leigh: “Oh this looks divine. My hubs is allergic to pistachios—more for me!”
Getaway Bunnies: “Ohhh gonna make this tonight!”
Molly Curley: “I’m drooling 🤤”
Kimberly Britt: “Can't wait to make 😋”
DrSpice&Thyme: “Mind blown. Cabbage never looked this good!”

❓ FAQ

Can I make this vegan?
Absolutely! Replace Parmesan with nutritional yeast or your favorite vegan cheese for a dairy-free option. 🌱

Can I use red cabbage instead?
Yes, though red cabbage takes a few extra minutes to soften and won’t caramelize quite the same. Still delicious! 💜

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for the best texture.