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!
Ingredients
- 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
Directions
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Heat oven to 375 degrees.
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Discard the core of the cabbage and any outer damaged leaves. Cut the rest of the cabbage into wedges.
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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
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Place cabbage on a large baking sheet covered with tinfoil.
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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.
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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.
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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.
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The moment the cabbage comes out of the oven, spoon the walnut dressing over the wedges and sprinkle with parmesan cheese. Enjoy!
