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Roasted Cabbage Salad with Pears and Pecans

Featured in our 2019 Christmas Guide

Servings: 4

To serve a bigger group, this side salad can easily be doubled. Good thing, too, because its sweet, earthy flavor is a real crowd pleaser.


  • 2 Tbs. extra-virgin olive oil; more for the baking sheet
  • 1 lb. red cabbage, trimmed and cut lengthwise into thin slices
  • Kosher salt and freshly ground black pepper
  • 2 firm pears, such as Bosc or Bartlett, sliced into 1/2-inch-thick wedges
  • 3 scallions, thinly sliced (about 1/4 cup)
  • 2 tsp. pear brandy, such as Poire William
  • 2 tsp. high-quality white-balsamic vinegar
  • 1/2 tsp. caraway seeds; more to taste
  • 1/3 cup toasted pecan halves, coarsely chopped, for serving
  • Finely grated zest of 1/2 orange, for serving


  • Position a rack in the top third of the oven, and heat the broiler on high. Line a large rimmed baking sheet with foil, shiny side
    down, and lightly grease the foil with oil. Arrange the cabbage slices on the sheet, and brush with 1 Tbs oil. Broil until the edges are nicely charred, 12 to 14 minutes. Transfer to a medium bowl, and season to taste with salt and pepper. Allow to cool completely.
  • In a medium bowl, combine the pears with half of the scallions, the brandy, vinegar, the remaining 1 Tbs. oil, and the caraway seeds, and toss. Transfer the cabbage to a platter. Top with the pears, and sprinkle with the pecans, zest, and remaining scallions.


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Reviews (4 reviews)

  • missmoorea | 09/30/2019

    Made this yesterday, I enjoyed it

  • cwatt67 | 01/29/2019

    What a surprise! LOVE the roasted cabbage under the broiler, and with the pears and (in my case) toasted almonds. What a wonderful dinner. Could work well with perhaps some salmon or tuna if you wanted more than a salad. You really should try this!

  • 1newskibum | 01/09/2019

    Oh my...what a hit!!! Absolutely wonderful! Didn’t change a thing!

  • Rosiecro | 01/06/2019

    Very good even though I didn’t have pear brandy. Noice texture with the crispy cabbage and nice pears and pecans. I served it with a corn chowder which was light, no cheese.

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