Try our charred winter cabbage with caesar dressing and bacon croutons, then discover more ways with cabbage and easy caesar salad recipes.

Savoy is the most popular of the winter cabbages, with crinkly leaves and fairly dense, packed heads compared to the spring/summer varieties, such as spring greens. You can avoid any unpopular cabbage smells by roasting the leaves instead of boiling them, and they gain a smoky flavour by charring them first. You can also stir-fry, air-fry or barbecue cabbage to make the most of its flavour.

Charred winter cabbage with caesar dressing and bacon croutons recipe


  • 1 winter cabbage, cut into 4-6 wedges
  • olive oil, for drizzling
  • 65g bacon lardons
  • 2 thick slices of sourdough, cut into croutons


  • 6 tbsp 5% fat greek yogurt
  • 3 tbsp olive oil
  • ½ lemon, juiced
  • 3 anchovies (or up to 4), finely chopped
  • 1 small garlic clove, crushed
  • 25g parmesan, finely grated


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Heat a heavy-based frying pan over a high heat. Drizzle the cabbage wedges with a little oil and rub all over. Season with salt. Char each cut side for 3-4 mins and transfer to a baking tray. Roast for 15-20 mins or until the cores are tender when pierced with a knife.

  • STEP 2

    Reduce the heat to low, let the pan cool down slightly then fry the lardons for 6-8 mins or until golden and crisp, and lots of fat has been rendered out. Add the croutons and fry for 5-6 mins, turning regularly, until the bread is toasty and golden. Add a drizzle of oil to help it along if needed. Drain briefly on kitchen paper.

  • STEP 3

    Whisk together all the dressing ingredients in a small bowl with some seasoning. Add a splash of water if you need to loosen it, depending on how thick the yogurt is.

  • STEP 4

    Put the charred wedges onto a platter and drizzle over the dressing. Top with the bacon and croutons, and a crack of black pepper.


Anna Glover profile
Anna GloverSenior food editor

Alternative winter sides


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