Pin it Experience the star vegetable of 2026 with this Cooked and Loved Cabbage Salad. This vibrant, warm dish features tender sautéed cabbage paired with crisp, colorful vegetables and a tangy, herbaceous dressing that elevates simple ingredients into a contemporary masterpiece.
Pin it This recipe is designed for those who appreciate the natural sweetness of cabbage but want a dish with more depth than a traditional slaw. By lightly sautéing the base, the cabbage softens just enough to absorb the bright Dijon mustard and apple cider vinegar dressing.
Ingredients
- Vegetables: 1 medium green cabbage (900 g), cored and thinly sliced; 1 large carrot, julienned; 1 small red onion, thinly sliced; 1 red bell pepper, thinly sliced; 2 tbsp fresh parsley, chopped.
- Dressing: 3 tbsp extra-virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp honey (or maple syrup), 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper.
- Optional Toppings: 1/4 cup toasted walnuts or sunflower seeds, 30 g crumbled feta cheese.
Instructions
- Step 1: Sauté the Cabbage
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cabbage and sauté for 4–5 minutes, stirring frequently, until just tender but still vibrant.
- Step 2: Combine Vegetables
- Transfer the warm cabbage to a large mixing bowl and add the julienned carrot, red onion, bell pepper, and parsley.
- Step 3: Prepare the Dressing
- In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- Step 4: Toss and Rest
- Pour the dressing over the vegetables and toss thoroughly. Allow the salad to rest for 5 minutes to let the flavors meld together.
- Step 5: Garnish and Serve
- Top with toasted walnuts or sunflower seeds and feta cheese if desired. Serve warm or at room temperature.
Zusatztipps für die Zubereitung
When sautéing the cabbage, ensure the skillet is hot enough to cook it quickly. The goal is to soften the fibers slightly while maintaining a vibrant green color and a slight bite. Using a large skillet prevents the cabbage from steaming instead of sautéing.
Varianten und Anpassungen
For an extra layer of crunch, consider adding thinly sliced radishes or shredded apple. To make the recipe strictly vegan, use maple syrup as the sweetener and omit the feta cheese entirely.
Serviervorschläge
This warm salad pairs exceptionally well with grilled chicken or roasted salmon. It can also be served as a light vegetarian lunch on its own or as part of a contemporary buffet spread.
Pin it Enjoy this modern take on a classic vegetable. With its balance of warmth, tang, and crunch, it's a dish that truly shows why cabbage is the vegetable to watch this year.
Recipe FAQ
- → Can I serve this cabbage dish cold?
Yes, this works well at room temperature or chilled. The flavors actually develop nicely after a few hours in the refrigerator. Bring to room temperature before serving for the best texture and taste experience.
- → What other vegetables can I add?
Thinly sliced radishes, shredded apple, or grated Brussels sprouts work beautifully. You can also add shredded kale or sliced sugar snap peas for extra crunch and nutritional variety.
- → How long does this keep in the refrigerator?
This stores well for up to 2 days in an airtight container. The cabbage maintains its texture nicely, though it will soften slightly. Avoid adding toppings like nuts or feta until ready to serve.
- → Can I make this vegan?
Absolutely. Simply replace the honey with maple syrup in the dressing and omit the feta cheese topping. The walnuts or sunflower seeds add plenty of protein and satisfying crunch.
- → What proteins pair well with this?
Grilled chicken, roasted salmon, or pan-seared tofu complement the tangy flavors beautifully. The brightness of the dressing cuts through rich proteins, making it an excellent side for hearty main dishes.
- → Can I use different cabbage varieties?
Red cabbage works wonderfully and adds vibrant color. Napa cabbage offers a more delicate texture, while savoy cabbage holds its shape beautifully during sautéing. Mix varieties for visual appeal.