This succulent side dish is good enough for company and even better to treat yourself and your family on a regular night at home. Simple to make but the depth of flavor is complex and wonderful! And you’ve heard me praise the benefits of cabbage many times so I don’t think we need to do that again!
Indulge yourself in this decadent dish. And YES, cabbage can be an indulgence when it tastes this good!
Courtesy of Smitten Kitchen, with a few little changes from me.
Lemony Cabbage With Walnuts and Parmesan
A decadent side dish!
- 1 large cabbage--red or. white
- 5 tbsp. extra virgin olive oil
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1/2 cup walnut pieces
- 2 cloves fresh garlic
- 1 large lemon
- crushed red pepper flakes
- 1/4 cup grated parmesan cheese
Heat oven to 375 degrees.
Discard the core of the cabbage and any outer damaged leaves. Cut the rest of the cabbage into wedges.
Toss the cabbage wedges with 2 tablespoons extra virgin olive oil and sprinkle with 1 teaspoon kosher salt and freshly ground black pepper to taste
Place cabbage on a large baking sheet covered with tinfoil.
Roast for about 15-20 minutes, until browned and soft. Use a spatula or thongs to flip each piece over and roast for 15 more minutes, until the other sides of the cabbage wedges are brown and soft.
Meanwhile, while cabbage roasts, place nuts on a piece of tinfoil and roast them next to the cabbage for 4 to 5 minutes. Coarsely chop them.
Place nuts into a bowl and add the zest of the lemon and all of the garlic. Add remaining 3 tablespoons olive oil to walnuts, the juice from the lemon, a few pinches of salt and red pepper flakes. Stir to combine. Let rest while cabbage finishes cooking.
The moment the cabbage comes out of the oven, spoon the walnut dressing over the wedges and sprinkle with parmesan cheese. Enjoy!