May 12, 2022

Parmesan Roasted Cabbage with Walnuts

Name: Parmesan Roasted Cabbage With Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium head green cabbage; 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

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?!

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Ingredients

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 cabbage in quarters, and then cut each quarter into approx. thirds trying to make each wedge no more than 1 1/2" thick

place wedges in a parchment lined baking sheet in a single layer. a little overlap is fine

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

combine the parmesan, anchovies, garlic, thyme, salt and pepper together in a small bowl

combine parmesan, anchovies, garlic, thyme, and pepper together.

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 all of the crevices of the cabbage wedges and drizzle with more olive oil

Put wedges into the oven and bake for 25 minutes until golden brown

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.

Print Recipe

Parmesan Roasted Cabbage With Walnuts

Prep Time15

Cook Time30

Total Time45

Course: Side Dish, Vegetable

Cuisine: American, Italian

Keyword: anchovies, cabbage, Dill, extra virgin olive oil, gluten free, parmesan, thyme, walnuts

Servings: 8 servings

Author: GFchow @ gfchow.com

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

There’s lots of flexibility with this recipe…try using different cabbage varietals, use different nuts, add additional herbs to the wet paste, substitute olives, capers, sun dried tomatoes for the anchovies, etc.

I warmed up a leftover wedge the next day and topped with a fried egg for breakfast. Totally fantastic!

The core of the cabbage is needed to keep the wedges intact but if any piece/wedge has too core, trim it a bit. Otherwise it will be too tough to eat.

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.