Cooked and Loved Cabbage (Printable)

Tender warm cabbage with crisp vegetables in tangy herb dressing

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 pounds), cored and thinly sliced
02 - 1 large carrot, peeled and julienned
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 tablespoons fresh parsley, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Optional Toppings

12 - 1/4 cup toasted walnuts or sunflower seeds
13 - 1 ounce feta cheese, crumbled

# Steps:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cabbage and sauté for 4 to 5 minutes, stirring frequently, until the cabbage is tender but still vibrant.
02 - Remove the cabbage from heat and transfer to a large mixing bowl.
03 - Add the julienned carrot, red onion, bell pepper, and parsley to the warm cabbage.
04 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Pour the dressing over the vegetables and toss thoroughly to combine.
06 - Allow the salad to rest for 5 minutes to let flavors meld together.
07 - Top with walnuts or sunflower seeds and feta cheese if using. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The cabbage gets this buttery tenderness that nobody expects, transforming what people think is just raw rabbit food into something genuinely craveable.
  • It's fast enough for a Tuesday night but fancy enough to bring to a dinner party without apology.
  • Everything in your fridge plays nice together, and the tangy-sweet dressing ties it all into something that tastes like you spent way more time than you actually did.
02 -
  • Don't skip the actual sautéing step—boiling the cabbage or steaming it doesn't give you that subtle caramelization that makes people sit up and pay attention.
  • If you make this ahead, dress it just before serving because the vegetables will keep releasing water and everything gets a little soggy if you're not careful.
03 -
  • Toast your own walnuts or sunflower seeds in a dry pan for two minutes—you'll taste the difference and wonder why you never did this before.
  • Make the dressing in a small jar and shake it if you're taking this salad somewhere instead of whisking it in a bowl; it travels better and you can adjust the seasoning easily.
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