Recipe: Roasted Cabbage & Pastrami Wedge Salad

We children of the 80’s grew up with Wedge Salads.

Ahhhh, the innocence of youth.   We actually THOUGHT it was a healthy salad. 

The Classic Wedge has 3 main ingredients: Iceberg Lettuce, Blue Cheese Dressing, and Bacon.  Pretty much a salad high in fat, without any nutritional content.

But Hell, sometimes it just feels good to eat for pleasure. 

And somehow it still makes it into the “Salad” portion of the menu….

Well move over Iceberg and Hellllloooo Grown Up Cousin!


Pre-heat the oven to 350.

Half or quarter the Cabbage (but don’t remove the stem or it will fall apart.).

Lightly oil it and place the face (flat side) down on an oiled baking sheet.  Lightly coat the top with oil.


Slice one onion and add some cherry tomatoes.  Lightly oil.

Sprinkle caraway seeds and garlic on top.

Place the Pastrami on the sheet.

REMOVE Pastrami once it is crisp.  5 – 10 minutes.

Flip the vegetables to roast on the other side.

NOTE: continue to check veggies.  You’ll probably need to remove the onions & tomatoes before the cabbage.



NOTE: all measurements are approximate.  Always add to taste.  And by “to taste”, I mean, taste it along the way to see how YOU like it! 

1/2 juice lemon

1/4 c mayonnaise

1/4 c crumbled blue cheese

A few tablespoons buttermilk

1+ tablespoon Sriracha or spicy sauce

Sea Salt and Fresh Pepper


Arrange cabbage on plate.  Spoon blue cheese crumbles directly on top (we’re going for slightly melted, folks!).

Slice a handful of un-roasted tomatoes on top for variety.

Place roasted onions and tomatoes on top.

Crumble Pastrami on top.

Spoon Dressing to taste.

Voila & Bon Appetit!


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