1medium head green cabbageabout 2 1/2 pounds, outer few leaves removed and cut into wedges. See below for detailed instructions. See NOTES section below for additional info.
½cupextra-virgin olive oilplus more for drizzling
kosher saltto season cabbage
¾cupgrated Parmesanplus more for serving
6anchovy filletsminced
2big garlic clovesgrated, passed through a garlic press or minced
2teaspoonsfresh thyme leaves
½teaspoonfreshly ground black pepperplus more as needed
⅔cupwalnuts mixture of chopped and whole, or other nuts such as almonds, pecans, hazelnuts, etc.
handful offresh 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.