NEW VIDEO: Hot Cabbage “Wedge Salad”; Fall Flavors!

Thanks once again to Lehigh Valley Mirror for your video producing and editing prowess!

This dish was influenced by the nutritional abomination called a wedge salad. This usually consists of: a chunk of iceberg lettuce covered in bacon and bleu cheese. Not vegan. Not healthy. Usually (strangely enough) kind of expensive in some fancier restaurants. Who needs that?

Here I took the concept of shape and texture and created a plant-based whole foods warm dish with sweet and savory flavors. This is very simple prep work and cooking for a pretty final result.

Hot Cabbage “Wedge Salad” VIDEO

INGREDIENTS

  • 1 head of cabbage, cut into wedges through the core
  • 1 yam or sweet potato
  • 1 apple (honeycrisp is the BEST!)
  • olive oil
  • salt + pepper
DRESSING:
  • 1 Tbsp. dijon mustard
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. maple syrup (the real kind!)
CANDIED NUTS:
  • vegan butter melted in a pan (Earth Balance!), about 2 Tbsp.
  • enough brown sugar to make a carmelized paste
  •  about 1/2 cup of sunflower seeds (or nuts of choice)
  • a dash of cinnamon
* some dried cranberries for garnish

Manatees LOVE cabbage! Invite some over for Thanksgiving!

Heat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the cabbage wedges on the sheet, then lightly brush with olive oil. Season with salt and pepper. Roast in the oven until starting to brown, about 25 minutes.

Cut the yam and apple into small dices. You can leave the peels on. Put them in a bowl with a small amount of olive oil to coat. Spread evenly on a baking sheet, and add it to the oven with the cabbage when you have 15 minutes left of cook time. (Both should get done at the same time.)

To make the dressing, whisk the mustard, balsamic vinegar and maple syrup together in a small bowl.

For the candied nuts, melt the vegan butter in a pan on low heat. Add brown sugar and mix until it’s thick and caramelized. Add nuts and stir to coat – add more nuts if mixture is still really wet. Add a dash of cinnamon, and spread mixture out on a sheet of wax or parchment paper to cool.

When all components are ready, plate by putting the cabbage on the bottom then topped with the apple and yam mix. Then drizzle on some dressing, top with the candied nuts and add some dried cranberries for a garnish!

Hot Cabbage Wedge Salad

There you go! This makes an awful lot of food, and would be a great addition to a Holiday meal or potluck. Enjoy!

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If you or someone who you know has a business or organization interested in sponsoring Save the Kales! cooking videos, please tell them to contact: LVMirror@lvmirror.com 

7 thoughts on “NEW VIDEO: Hot Cabbage “Wedge Salad”; Fall Flavors!

    • Awesome,it’s so easy and you can even make it less fancy looking and probably chop stuff up and throw it all in a pan, but it does look nice all stacked like that, huh? Good luck! Eat lots!

  1. Looks great! I will definitely give this (or a version of this) a go soon!! I actually like wedge salad, but I realize it’s a total disaster health wise. Your interpretation actually looks like it could be a main dish, and it looks way tastier than a typical wedge salad.

    And my daughter wants your hair style – she’s 10 and saw your video with me earllier. She has deemed you “cool!”

  2. Quick question because I want to make this but I didn’t know what type of cabbage to buy – there were 5 kinds at Wegmans! Which kind do you recommend?

    • Hey! For this I used a plain ol’ green round cabbage. I’m sure you could do it with purple. Bok choy would be tasty too (come on, all cabbage is tasty) but just get some green cabbage, it’s usually the least amount of money too!🙂

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