Smitten Kitchen's Roasted Cabbage w/ Walnuts & Parmesan

Ok, so I didn't think I could love cabbage anymore than I already do.......except for now.

This recipe is my favorite way to prepare and eat cabbage......ever.   Better even than Prune's recipe for braised cabbage w/ anchovies, garlic and butter.

I have always loved cabbage, even as a kid.   

My grandmother's stuffed cabbage with rice, beef and raisins was my favorite thing she made, and she would always make me an extra tray to take home.

Fast forward to the adult years, when cabbage is now the "in" thing.  (it is!).

I serve it at least once a week with my roast chicken or on that wonderful sheet pan dinner that everyone loves with the sausage and mustard sauce (the best!).

Here, Deb makes a toasted walnut sauce with garlic and lemon to pour over the roasted's pretty amazing......I added capers, and if you ask me, it is begging for anchovies.....but I love anchovies on everything.

The next day, I topped it with a fried egg, because everything is good with an egg on top.

Roasted Cabbage w/ Walnuts & Parmesan (adapted from Smitten Kitchen):

2 head of savoy cabbage, cut into slices (leaving stem in tact)
olive oil
kosher salt

Drizzle some olive oil on a sheet pan and lay the cabbage slices on top.   Drizzle more olive oil over the cabbage and season with kosher salt.

Roast 450F for about 15-20 minutes, 10 minutes on each side (flipping it after the 10 minute mark).

While the cabbage is roasting, make the sauce.

1/2 c walnuts, toasted
zest of a lemon
2 tbsp of lemon juice (about half a lemon)
2 cloves minced garlic
hot pepper flakes
4 tbsp olive oil
aleppo or black pepper
capers (optional)
grated parmigiano reggiano for serving

Toast the walnuts (I do this in the toaster oven) and chop them.  Add them to a bowl with the lemon juice, zest, garlic, pepper and olive oil.   I also added in capers (they make everything better).

When the cabbage is nice and golden brown, transfer to a platter (or serve right from the baking tray).

Pour this yummy walnut sauce over everything and shower with fresh grated Parm.



Katie C. said…
Yum! I’ll put this on my, very long, to do list. We are currently still working on leftover corned beef and cabbage and carrots and red potatoes and pearl onions!
Ciao Chow Linda said…
Roasting cabbage is the only way to go and way better than soggy boiled cabbage. This walnut topping takes it up a notch further and I'm anxious to try it.