Roasted Cabbage With Parmesan, Walnuts and Anchovies
Published March 30, 2022
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 1medium head green cabbage (about 2½ pounds)
- ½cup extra-virgin olive oil, plus more as needed
- Salt, as needed
- ¾cup finely grated Parmesan, plus more for serving
- 6anchovy fillets, minced
- 2fat garlic cloves, finely grated, passed through a garlic press or minced
- 1teaspoon fresh thyme leaves
- ½teaspoon freshly ground black pepper, plus more as needed
- ⅔cup chopped walnuts or other nuts, such as almonds or hazelnuts
- ½cup chopped fresh dill or cilantro
Nutritional analysis per serving (4 servings)
573 calories; 47 grams fat; 9 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 6 grams polyunsaturated fat; 23 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 21 grams protein; 863 milligrams sodium
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 1½-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 love this recipe! Also, add in floundering or orphan crisper items you have to the sheet pan for more fun -- wrinkling grape tomatoes, amazing; bottom of the baby carrot bag, so sweet; chunked onion bits and bobs, yummy...you get the idea.
Made this for our annual St. Patrick's Day party. It was a HUGE hit. People who hate cabbage loved it.
Wanted to make it quicker so instead of making it in the oven, I made it in a deep pan on the cooktop. At the beginning I added 1cm water and cowered the pan so that the cabbage would steam. After a few minutes I let the water evaporate and then I added the oil, salt and pepper, fresh thyme etc. I put it on medium high heat for 8-10 mins, let it get golden and then turned on the other side for 8-10 more minutes. All in all, it was done in about 20 minutes and very tasty!