Crispy Cabbage Caesar Salad
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.
Ingredients
- 1 head savoy or young white cabbage
- 3 tbspolive oil
- 2 clovesgarlic
- 3 anchovy fillets
- 50 gparmesan, grated, plus shavings for serving
- 1 egg yolk
- 2 tbsplemon juice
- 1 tspDijon mustard
- 1 tspWorcestershire sauce
- 2 slicesbread for croutons
- to tastesalt
- to tasteblack pepper
Method
- 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.
- 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.
- 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.
- 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.
- 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.
FAQ
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.
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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.