Roasted Cabbage With Parmesan, Walnuts and Anchovies
Published March 29, 2022
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 medium head green cabbage (about 2 ½ pounds)
½ cup extra-virgin olive oil, plus more as needed
Salt, as needed
¾ cup finely grated Parmesan, plus more for serving
6 anchovy fillets, minced
2 fat garlic cloves, finely grated, passed through a garlic press or minced
1 teaspoon fresh thyme leaves
½ teaspoon freshly ground black pepper, plus more as needed
⅔ cup chopped walnuts or other nuts, such as almonds or hazelnuts
½ cup chopped fresh dill or cilantro
Nutritional analysis per serving (3 to 4 servings)
23 grams carbs; 24 milligrams cholesterol; 573 calories; 30 grams monosaturated fat; 6 grams polyunsaturated fat; 9 grams saturated fat; 47 grams fat; 10 grams fiber; 863 milligrams sodium; 21 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 ½-inch-thick wedges.
- Step 2
Place wedges on a rimmed sheet pan, flat sides down. It’s OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
- Step 3
In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in ½ cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
- Step 4
Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
- Step 5
Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
- Step 6
Sprinkle cabbage with dill and more Parmesan and black pepper, if you’d like. Serve immediately.
Private Notes
Comments
From article: You can swap any other nuts — or even cooked grains like rice or farro — for the walnuts. Other hard grating or crumbly cheeses will work in place of the Parmesan; feta is on my shortlist to try. As for the anchovies, those divisive little flavor bombs, they can be substituted with anything pungent and salty for needed zing. Try minced capers, olives, sun-dried tomatoes or even a few tablespoons of flaked canned tuna. Just make sure to be generous with the olive oil.
1/2 tsp anchovy paste = 1 anchovy filet
You can substitute anchovies with miso paste. It serves the same purpose, a bit milder, and is probably healthier. I used red cabbage, because that is what I had in the fridge. I just increased the roasting time by 10 minutes because it is denser than regular cabbage. It worked fine. Good recipe overall.
I cooked this tonight in my Tovala oven, ingredients as written, but we split it between the two of us as a main dish for dinner. I also squeezed a fresh lemon over it before serving. The flavors were wonderful, we are not fish people (other than salmon) but the sardines disappear just like they do in a Caesar salad. Next time I'll cut the quarters in half again so it cooks a little more evenly -- we had crispy outer leaves and soft middles, so I didn't give it more than 5 minutes rough the walnuts, they could have been caramelized more. I was unclear on how to stuff the dressing into the cabbage, but once I got my hands into it, it made sense. Overall we loved the flavors, it just needs a few tweaks.
Pro tip. Use pointy cabbage instead. Leaves are less tightly packed.
@Hope Thank you for the good ideas for substitutions. But I've never thought of canned tuna as "pungent and salty."