Parmesan Roasted Cabbage with Walnuts
Parmesan Roasted Cabbage with Walnuts absolutely sings with flavor. It’s packed with Parmesan, walnuts, fresh herbs, and anchovies which are the hidden little flavor bombs in this dish (Shh!…no one needs to know they’re in there! Let’s keep it between you and me! 😉). Who knew roasted cabbage could taste SO good and look this sophisticated?!
Jump to RecipeIngredients
Organize all of the ingredients – head of cabbage, olive oil, parmesan, anchovies, fresh herbs (thyme and dill), garlic, kosher salt, and pepper.
Cutting the Cabbage Into Wedges
Cut the cabbage into quarters lengthwise through the core. Slice each quarter lengthwise into approximate thirds forming 1 1/2-inch-thick wedges. (You want to avoid big, thick wedges.) I usually get 12-15 wedges total but it all depends on the overall size of your cabbage. Place wedges flat-side down in a single layer on a rimmed sheet pan lined with foil or parchment for easier clean up. Drizzle with olive oil and season with kosher salt.
Making the Parmesan and Anchovy Paste
In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste.
Combining the Parmesan Paste with the Wedges
Massage paste into the crevices of each cabbage wedge as best you can. Lightly drizzle cabbage with a little more olive oil. Roast cabbage at 425 degrees until it is lightly browned in spots, 25 to 30 minutes. Remove pan from oven and sprinkle walnuts over the top of the cabbage. Roast for an additional 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted. Total cooking time is 30-35 minutes.
Parmesan Roasted Cabbage with Walnuts
Sprinkle cabbage with dill, more Parmesan, kosher salt and black pepper. Serve immediately.
Parmesan Roasted Cabbage With Walnuts
Ingredients
- 1 medium head green cabbage about 2 1/2 pounds, outer few leaves removed and cut into wedges. See below for detailed instructions. See NOTES section below for additional info.
- ½ cup extra-virgin olive oil plus more for drizzling
- kosher salt to season cabbage
- ¾ cup grated Parmesan plus more for serving
- 6 anchovy fillets minced
- 2 big garlic cloves grated, passed through a garlic press or minced
- 2 teaspoons fresh thyme leaves
- ½ teaspoon freshly ground black pepper plus more as needed
- ⅔ cup walnuts mixture of chopped and whole, or other nuts such as almonds, pecans, hazelnuts, etc.
- handful of fresh dill or cilantro leaves
Instructions
- Heat oven to 450 degrees.
- Cut cabbage in quarters lengthwise through the core. Slice each quarter lengthwise into approximate thirds forming 1 1/2-inch-thick wedges. (You want to avoid big, thick wedges.)
- Place wedges flat sides down in a single layer on a rimmed sheet pan lined with foil or parchment for easier clean up. It’s OK if the pan seems a bit crowded because the wedges will shrink as they roast. Lightly drizzle them with oil and season with salt.
- In a small bowl combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into the crevices of each cabbage wedge as best you can.
- Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
- Remove pan from oven and sprinkle walnuts over the top of the cabbage. Roast for an additional 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted. Total cooking time is 30-35 minutes.
- To serve, sprinkle cabbage with dill, more Parmesan, kosher salt, and black pepper. Serve immediately.
Notes
Recipe is from NYTimes Cooking.
If you like this recipe, you may also like these GFchow recipes. Caramelized Cabbage with Spiced Tomato Gravy, Mexican-Style Street Corn, and Roasted Fennel with Parmesan.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
This is really delicious. The only leaves I had were arugula. Seemed to work fine.
Arugula sounds perfect!