Recipes, Soups, Salads & Sides

Pan-Roasted Cabbage Slaw

Changing the shape of an ordinary vegetable can make eating it more fun to eat, for kids and adults alike. Adding cabbage to your diet is an easy way to bolster your immune system thanks to it's impressive nutrient content. This often overlooked veggie is also known for aiding in weight loss and beautifying skin so why not give it a try?


    RELATED: 10 Healthy Habits for Additive Wellness

    I love this recipe because pan-roasting the cabbage at high-heat in a cast iron skillet brings of the vegetable's sweet, nutty flavors.

    Featured Product 15-inch Cast Iron Skillet
    15-inch Cast Iron Skillet Lodge Shop Now

    Pan-Roasted Cabbage Slaw


    Carlene Thomas


    June 4, 2019


    August 20, 2020


    1 servings

    Prep Time

    30 minutes

    Cook Time

    5 minutes


    • 2 slices thick bacon or lardons, chopped
    • ¼ head green or purple cabbage
    • 1 rib celery, sliced
    • 1 tbsp celery leaves
    • ½ tbsp fresh dill, chopped
    • ½ tbsp fresh flat leaf parsley, chopped
    • 1 tbsp extra virgin olive oil
    • 1 ½ tbsp tablespoons cider vinegar
    • ½ tbsp minced shallot
    • 1 tsp minced garlic
    • 1 tsp whole grain Dijon mustard
    • 1 tsp ground black pepper


    1. Heat a cast iron skillet to medium-high and crisp all sides of the lardons or bacon. This can take about 10 minutes depending on the thickness of the bacon or lardon.
    2. Once the lardons are crisp, remove from the pan and spoon out rendered fat (save it for roasting veggies later).
    3. While bacon is cooking, shred cabbage using a food processor with a shredding attachment (or use a large knife and thinly slice). Add shredded cabbage to the pan over medium high to begin to brown. Remove from pan and place in a large bowl.
    4. Add the bacon, celery, celery leaves, capers, dill, and parsley to the bowl.
    5. In a small bowl, whisk olive oil, vinegar, shallot, garlic, mustard, and black pepper. Pour over cabbage mixture and toss.

    Nutrition Per Serving

    Serving Size - 1 pan
    Calories - 331
    Carbohydrate - 14.1g
    Cholesterol - 20mg
    Fiber - 5.3g
    Protein - 9.3g
    Fat - 26.4g
    Saturated Fat - 7.1g
    Sodium - 883mg
    Sugar - 6g

    Recipe Details

    Category - Lunch, Side Dish

    Photography by Constance Mariena

    This recipe appeared in the Spring/Summer 2019 issue of The Inspired Home Journal, as part of “Additive Wellness.”


    Even more Soups, Salads & Sides articles for you

    Get on the list to stay up to date on everything The Inspired Home.