USAThe magic here is roasting the cabbage — high heat caramelizes the natural sugars and transforms an everyday vegetable into something extraordinary. Don't skip the anchovies. They melt completely into the dressing and give that deep umami backbone that makes Caesar dressing taste like Caesar dressing. You won't taste "fish" at all.
If you're allergic to anchovies or cooking for someone who avoids them, swap in a teaspoon of white miso paste — it brings a similar salty-savory depth. Savoy cabbage gives the prettiest charred edges, but regular green cabbage works perfectly too. The key is thick wedges so the center stays a little tender while the outside crisps.
Crispy Cabbage Caesar Salad
By Sergei Martynov
Roasted cabbage Caesar salad with caramelized wedges, homemade anchovy dressing, crunchy croutons, and shaved parmesan. The cabbage goes into a screaming-hot oven until the edges char and the natural sugars turn to toffee — then gets the full Caesar treatment. A whole head of cabbage feeds four people for almost nothing, and it tastes better than romaine ever did.
Key Ingredients
What you'll need
Ingredients
- 1
See recipes with head savoy or young white cabbagehead savoy or young white cabbage
i - 3 tbsp
See recipes with olive oilolive oil
i - 2 cloves
See recipes with garlicgarlic
i - 3-4
See recipes with anchovy filletsanchovy fillets
i - 50 g
See recipes with parmesanparmesan, grated, plus shavings for serving
i - 1
See recipes with egg yolkegg yolk
i - 2 tbsp
See recipes with lemon juicelemon juice
i - 1 tsp
See recipes with dijon mustardDijon mustard
i - 1 tsp
See recipes with worcestershire sauceWorcestershire sauce
i - 2 slices
See recipes with bread for croutonsbread for croutons
i - to taste
- to taste
See recipes with black pepperblack pepper
i
How to make it
Instructions
- 1
Preheat your oven to 210°C (410°F). Cut the cabbage through the core into thick wedges — about 3 cm wide — keeping the core attached so the wedges hold together.
- 2
Place cabbage wedges on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 15–18 minutes until the edges are charred and caramelized but the center is still slightly tender.
- 3
While the cabbage roasts, make the dressing. In a blender or using a stick blender, combine the anchovy fillets, garlic, egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce. Blend until smooth, then slowly stream in the remaining tablespoon of olive oil until emulsified. Stir in the grated parmesan. Taste and adjust salt.
- 4
Cut the bread into small cubes. Toast in a dry skillet over medium heat with a drizzle of olive oil, tossing frequently, until golden and crunchy — about 3–4 minutes.
- 5
Plate the roasted cabbage wedges. Drizzle generously with the Caesar dressing, scatter the croutons on top, and finish with large parmesan shavings and a crack of black pepper.
Frequently Asked Questions
Can I make roasted cabbage Caesar salad without anchovies — what replaces the umami flavor?
Absolutely. The best substitute is white miso paste — use about a teaspoon blended into the dressing. Miso has a similar fermented salty-savory depth that mimics what anchovies do. You can also add a splash of soy sauce or a pinch of nutritional yeast. Just don't skip the umami element entirely, or the dressing will taste like lemony mayo rather than a proper Caesar.
Why does my roasted cabbage come out soggy instead of crispy and caramelized?
Three common reasons: the oven wasn't hot enough (you need at least 210°C, ideally 220°C), the wedges were too thin so they steamed instead of roasting, or the baking sheet was overcrowded. Cabbage releases moisture as it heats, so leave space between the wedges. A single layer on a large baking sheet is key. Also make sure you dry the cabbage if you washed it — water on the surface creates steam and prevents browning.
Is it safe to eat raw egg yolk in Caesar dressing — how to make Caesar without raw egg?
If raw egg concerns you, there are good alternatives. Use a pasteurized egg yolk (sold in most supermarkets) — it's safe to eat raw and behaves identically. Or replace the yolk with 2 tablespoons of good-quality mayonnaise, which already contains egg and acid. The texture will be slightly different but still creamy and rich. Some people also use silken tofu blended smooth for a similar body.
What type of cabbage works best for roasted cabbage Caesar — savoy, napa, or regular green?
Savoy cabbage is the ideal choice — its crinkly leaves catch the dressing beautifully and the edges char into crispy lace while the core stays tender. Regular green cabbage is the next best option: it's denser so it takes a few minutes longer but caramelizes well. Napa cabbage is too delicate and wilts quickly — it won't hold up to high-heat roasting. Avoid red cabbage here as it turns an unappealing dark purple-gray when roasted.
How do I make croutons that stay crunchy on a Caesar salad and don't get soggy?
The key is toasting them in a skillet with a little olive oil rather than baking them dry. The oil creates a sealed, crunchy exterior that resists moisture longer. Cut the bread into 1.5 cm cubes, toss in a hot dry skillet with a drizzle of oil, and keep them moving for 3–4 minutes until golden on all sides. Add them to the salad at the very last moment — if they sit in the dressing they will soften. Day-old bread works better than fresh because it has less moisture to start with.
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Comments (1)
I make the dressing for crispy cabbage caesar salad first and let it sit while I prep everything else. The head savoy and seasonings need at least 10 minutes to meld. Last-second dressing always tastes a bit harsh and disjointed.