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.

  • 15-inch Cast Iron Skillet By Lodge Shop Now

Pan-Roasted Cabbage Slaw

We love this recipe because pan-roasting the cabbage at high-heat in a cast-iron skillet brings of the vegetable’s sweet, nutty flavors.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Salads & Sides, Soups
Servings 1
Calories 331 kcal


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


  • 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.
  • Once the lardons are crisp, remove from the pan and spoon out rendered fat (save it for roasting veggies later).
  • 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.
  • Add the bacon, celery, celery leaves, capers, dill, and parsley to the bowl.
  • In a small bowl, whisk olive oil, vinegar, shallot, garlic, mustard, and black pepper. Pour over cabbage mixture and toss.


Serving: 1gCalories: 331kcalCarbohydrates: 14.1gProtein: 9.3gFat: 26.4gSaturated Fat: 7.1gCholesterol: 20mgSodium: 883mgFiber: 5.3gSugar: 6g
Keyword Healthy, Side dishes, Vegetables

Photography by Constance Mariena

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