Roasted cabbage salad with brown butter croutons

If there is one essential ingredient that I have easy access to here in Montreal, it would have to be the baguette. Yep, the bagels are renowned, the croissants swoon-worthy, but I definitely sleep better knowing that a really great baguette is readily accessible.

It’s fair to call a baguette an ingredient if it is headed for the oven in buttery cubes. Baguettes make the best croutons, and croutons make the best salads, I think that is safe to say.

And while I’m on a roll with generalizations, I may as well go ahead and say that brown butter croutons are the best kind of all. They certainly bring the necessary crunch to today’s recipe – a very simple roasted cabbage salad.

Roasted Cabbage Salad with Brown Butter Croutons

Not one, but two heads of cabbage went under my knife this past weekend for back-to-back versions of this dish. Inspired equally by The Kitchn’s cabbage slaw with hazelnuts, and a crouton recipe from fantastic new-to-me cookbook At Home with Lynn Crawford, this roasted cabbage salad with brown butter croutons it is a new fast favorite of Danny’s and mine.

I’ve always been a fan of roasting vegetables, but cabbage has to be one of my preferred greens to go under the broiler. It takes on a sweetness without a trace of the bitterness that often accompanies Brussels sprouts and other brassicas.

Roasted cabbage salad with brown butter croutons on #salad #side #vegetarian

A touch of Parmesan brings a welcome touch of saltiness to the salad, while a generous squeeze of lemon livens up the whole plate and complements the smokiness of the cabbage.

If all fall salads are as good as this one, I won’t be thinking twice about bidding summer greens farewell.

Roasted Cabbage Salad

5 from 4 votes
Print Pin Rate
Course: Salads
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 165kcal
Author: Aimee


  • 1 small head purple cabbage
  • 1/2 medium head Savoy cabbage
  • 2 Tablespoon olive oil
  • 1 lemon juiced
  • 2 Tablespoon freshly grated Parmesan cheese
  • 1 Tablespoon chopped parsley
  • 1 cup Brown Butter Croutons recipe below


  • Preheat broiler. Remove the core from both cabbages. Roughly shred cabbages with a knife and place in a large bowl.
  • Toss cabbage with olive oil and spread half of it on a roasting sheet. Broil, for about 5 minutes, until well wilted and slightly charred. Repeat with remaining cabbage.
  • Return all roasted cabbage back to the bowl and toss with lemon juice, Parmesan, and parsley. Taste for seasoning and add a sprinkling of salt, if you like.
  • Transfer to a serving bowl or platter and garnish with croutons. Serve warm or at room temperature.


Calories: 165kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 170mg | Potassium: 438mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2020IU | Vitamin C: 87.9mg | Calcium: 101mg | Iron: 1.5mg


Brown Butter Croutons on

Brown Butter Croutons

Recipe from Lynn Crawford's new cookbook 'At Home with Lynn Crawford'.
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 cups
Calories: 370kcal
Author: Aimee


  • 1/2 loaf good-quality baguette
  • 4 Tablespoons butter
  • 1 Tablespoons chopped flat leaf parsley


  • Preheat oven to 375F
  • Cut bread into 1-inch cubes and place in a medium bowl.
  • In a small saucepan over medium heat, melt butter and allow to brown slightly. It should change color and take on a nutty aroma.
  • Pour butter over bread cubes and toss to coat evenly.
  • Spread in a single layer on a parchment-lined baking sheet. Bake, stirring a few times, until crispy and golden, about 10 minutes.
  • Remove from oven, cool slightly and toss with chopped parsley.


Calories: 370kcal | Carbohydrates: 31g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 584mg | Potassium: 68mg | Fiber: 1g | Vitamin A: 870IU | Vitamin C: 2.6mg | Calcium: 55mg | Iron: 2mg

Have you fallen for the humble cabbage yet?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

Subscribe For Free!

Like reading this post?
Get more delivered to your email inbox.


  1. I love the flavors and color of this dish! gorgeous!

  2. I like the sound of roasted cabbage! I need to try it!

  3. Looks amazing, Aimee! Making me want this for lunch right now!

  4. brown butter croutons?! you’re killing me, Aimee! This salad looks all sorts of fab!

  5. A baguette is indeed an ingredient! In fact, I sent my husband to the market last night for the sole purpose of procuring one to make Caesar salad croutons.

  6. I love cooking cabbage so that it gets all caramelized and toasty. Thanks for an idea for a new way to dress it!

  7. Thanks for the idea, just as I was thinking about a veg dish for tonight. And I don’t have access to an ‘awesome baguette’ but I do have a tired loaf of seeded rye!

  8. blissmamaof3 says

    This is a combo I would never have tried and sounds really interesting! Thank you for introducing me. I’ll let you know how it goes 🙂

  9. Jan @ Family Bites says

    I have all of the ingredients for this – and I think it’s being added to my menu for tonight!

  10. I want to eat this right now! When I saw the photo, I thought ‘If there’s parmesan in that, I’m in!’ Have to get some ingredients, but will put it on our menu plan for this or next week.

  11. This looks seasonal & full of flavor!

  12. My daughter’s preferred cabbage is Savoy! I’ve never tried it under the broiler. Thanks, Aimée. I’ll make my croutons with the ends of my sourdough, since I’m ready to make a new loaf of bread.

  13. Sounds so good and I have way to much cabbage and don’t know how to use it! I love the addition of Parmesan as well! 🙂 if you have a money, do you mind heckling my blog out please? Thanks!

  14. This salad looks so delicious and I love how unusual and full of flavor it looks!

  15. Great salad, Aimee!

  16. Love everything about this salad!

  17. 5 stars
    Mmmmmm. Without an oven, I think for this one I will do a cabbage stir-fry, maybe with asparagus, garlic, and tofu.

    I love your simple recipes! With such a small kitchen and limited access to ingredients, they’re easy to change & they get my imagination going for different recipes to make. ^^

  18. I love pretty food, and this is really pretty food. I don’t eat many salads in the fall, I just don’t think about salads, but this I will definitely try!

  19. So many delicious things in one dish, love the Parmesan and the addition of the sausages. Cabbage is such an awesome autumn dish. And brown butter croutons?! Yes. Please.

  20. Amber | Bluebonnets & Brownies says

    5 stars
    I haven’t bought cabbage yet this year, but this is going on the must-make list. Especially with baguette croutons. LOVE.

  21. Love the flavors and colors in this dish! Perfect idea for a dinner party.

  22. I’m with ya girl! I always have fresh baguette on hand in case of emergency! you can make it into just about anything!

  23. I was just wondering what to do with the half cabbage in my fridge! Thank you!

  24. That looks absolutely delish!! Going to try this very soon…your food photography is superb 🙂

  25. This looks fantastic, I love roasted cabbage and those croutons sound incredible 🙂

  26. So interesting. I’ve never heard of roasting shredded cabbage before, but this salad looks and sounds great.

Speak Your Mind

Recipe Rating