Roasted Cabbage With Parmesan, Walnuts and Anchovies
Roasted Cabbage With Parmesan, Walnuts and Anchovies
Introduction
Who knew humble cabbage could be transformed into something so extraordinary? This Roasted Cabbage with Parmesan, Walnuts, and Anchovies recipe takes a simple vegetable and elevates it to a gourmet side dish, or even a light main. Roasting brings out the natural sweetness of the cabbage, while the savory anchovy dressing, crunchy walnuts, and salty Parmesan create a symphony of textures and flavors. It's surprisingly easy to make and guaranteed to impress even the most skeptical eaters. Get ready to discover your new favorite way to enjoy cabbage!
Ingredients
- 1 medium head green cabbage (about 2-2.5 lbs), cut into 1-inch thick wedges through the core
- 3 tablespoons olive oil, plus more for drizzling
- 4-6 anchovy fillets (oil-packed), finely minced or mashed
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup walnuts, roughly chopped
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper to taste
- Flaky sea salt to taste (optional, anchovies and Parmesan are salty)
- Fresh parsley or chives, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Arrange the cabbage wedges in a single layer on the prepared baking sheet. Drizzle generously with 1 tablespoon of olive oil, season with a little black pepper, and a pinch of salt if desired (remember anchovies and Parmesan are salty). Roast for 20-25 minutes, or until tender and lightly browned at the edges. Flip and roast for another 10-15 minutes, until tender and caramelized.
- While the cabbage roasts, prepare the anchovy dressing. In a small skillet or saucepan, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the minced anchovy fillets and stir constantly, mashing them with the back of a spoon, until they "melt" and dissolve into the oil, about 3-5 minutes.
- Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic. Remove from heat.
- In a separate dry skillet, toast the chopped walnuts over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them. Remove from heat and set aside.
- Once the cabbage is roasted, transfer it to a serving platter. Drizzle generously with the warm anchovy-garlic oil.
- Sprinkle the toasted walnuts and grated Parmesan cheese over the cabbage. Drizzle with fresh lemon juice and a final grind of black pepper. Garnish with fresh herbs if desired, and serve immediately.
Pro Tips & Notes
- Cabbage Core: Ensure each cabbage wedge has a bit of the core intact. This helps hold the wedges together during roasting.
- Don't Overcrowd: Give the cabbage plenty of space on the baking sheet. If crowded, it will steam instead of roast and caramelize. Use two baking sheets if necessary.
- Anchovy Quality: Good quality anchovies make a significant difference. They provide a deep umami flavor without tasting overtly "fishy" once melted into the oil.
- Make Ahead: You can roast the cabbage ahead of time and gently reheat it. The anchovy dressing can also be made a few hours in advance and gently warmed before serving. Add Parmesan and walnuts just before serving.
Nutrition Facts (per serving)
- Calories: 250 kcal
- Protein: 10g
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 5g
- Sodium: 600mg
- Sugar: 5g
Frequently Asked Questions
- Q: Can I make this recipe vegetarian? A: Yes, you can omit the anchovies and still have a delicious roasted cabbage dish. You might want to add a pinch of capers or a dash of soy sauce/tamari to the oil for an extra savory note.
- Q: What kind of cabbage should I use? A: Green cabbage works beautifully here, but you could also try savoy cabbage for a slightly different texture. Red cabbage is an option, but its color can sometimes bleed.
- Q: How do I store leftovers? A: Store any leftover roasted cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. The walnuts may lose some of their crispness.
- Q: What can I serve this with? A: This dish makes an excellent side for roasted chicken, grilled fish, pork chops, or even alongside a simple grain like quinoa or farro.