Roasted Cabbage with Walnuts & Parmesan
Dress up the common cabbage by roasting it and topping it with a simple, but tasty lemon-flavoured dressing. Toasted walnuts and parmesan add taste and nutrition. This recipe comes from Smitten Kitchen. Adjust the seasonings based on the size of the cabbage you buy, although it's recommended to buy a smaller size. Larger cabbages can be too dense inside to bake through easily.
More vegetarian favourites: Cauliflower Puttanesca, Roasted Cauliflower with Garlic Yogurt, Fall-Apart Caramelized Cabbage
Ingredients
1 medium-large (1 3/4 pounds) or two small heads cabbage, any type
7 tablespoons olive oil, divided
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Scant 1/2 cup (1.75 ounces) walnut halves and pieces
1 large or 2 smaller garlic cloves
1 large lemon
Red pepper flakes, such as Aleppo (optional)
Grated parmesan, to taste
Method
Heat an oven to 475ºF. Remove any damaged outer leaves of the cabbage and cut it into 8 (for small ones) to 12 (for a large one) wedges.
Coat a large baking sheet with 2 tablespoons olive oil. Arrange the cabbage wedges in one layer, drizzling or brushing them with 2 more tablespoons olive oil. Sprinkle them with 1 teaspoon kosher salt and freshly ground black pepper to taste.
Zest half of the lemon and mince the garlic. Set aside.
Roast for 8 to 10 minutes, until charred underneath (don’t panic if you see a few thin black edges; they’re going to taste amazing). Use a spatula to flip each piece over and roast for 5 more minutes, until the edges of the cabbage are dark brown.
Meanwhile, while the cabbage roasts, place the nuts on a smaller tray or baking dish and roast them next to the cabbage for 4 to 5 minutes. Remove and scatter them, still hot, onto a cutting board and coarsely chop them.
Scoop the nuts into a bowl and add the lemon zest and all of the garlic over it.
Add the remaining 3 tablespoons olive oil to the walnuts, as well as a few pinches of salt and red pepper flakes and stir to combine. If you’ve got a couple minutes to let it all infuse as it cools, let it rest. When ready, squeeze the juice of half your lemon in and stir to combine. Adjust the flavours to taste, adding more lemon if needed; you want this dressing to be robust.
The moment the cabbage comes out of the oven, spoon the walnut dressing over the wedges. Grate parmesan all over, to taste. Serve immediately, while piping hot.
Dress up the common cabbage by roasting it and topping it with a simple, but tasty lemon-flavoured dressing. Toasted walnuts and parmesan add taste and nutrition. This recipe comes from Smitten Kitchen. Adjust the seasonings based on the size of the cabbage you buy, although it's recommended to buy a smaller size. Larger cabbages can be too dense inside to bake through easily.
More vegetarian favourites: Cauliflower Puttanesca, Roasted Cauliflower with Garlic Yogurt, Fall-Apart Caramelized Cabbage
Ingredients
1 medium-large (1 3/4 pounds) or two small heads cabbage, any type
7 tablespoons olive oil, divided
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Scant 1/2 cup (1.75 ounces) walnut halves and pieces
1 large or 2 smaller garlic cloves
1 large lemon
Red pepper flakes, such as Aleppo (optional)
Grated parmesan, to taste
Method
Heat an oven to 475ºF. Remove any damaged outer leaves of the cabbage and cut it into 8 (for small ones) to 12 (for a large one) wedges.
Coat a large baking sheet with 2 tablespoons olive oil. Arrange the cabbage wedges in one layer, drizzling or brushing them with 2 more tablespoons olive oil. Sprinkle them with 1 teaspoon kosher salt and freshly ground black pepper to taste.
Zest half of the lemon and mince the garlic. Set aside.
Roast for 8 to 10 minutes, until charred underneath (don’t panic if you see a few thin black edges; they’re going to taste amazing). Use a spatula to flip each piece over and roast for 5 more minutes, until the edges of the cabbage are dark brown.
Meanwhile, while the cabbage roasts, place the nuts on a smaller tray or baking dish and roast them next to the cabbage for 4 to 5 minutes. Remove and scatter them, still hot, onto a cutting board and coarsely chop them.
Scoop the nuts into a bowl and add the lemon zest and all of the garlic over it.
Add the remaining 3 tablespoons olive oil to the walnuts, as well as a few pinches of salt and red pepper flakes and stir to combine. If you’ve got a couple minutes to let it all infuse as it cools, let it rest. When ready, squeeze the juice of half your lemon in and stir to combine. Adjust the flavours to taste, adding more lemon if needed; you want this dressing to be robust.
The moment the cabbage comes out of the oven, spoon the walnut dressing over the wedges. Grate parmesan all over, to taste. Serve immediately, while piping hot.