Roasted Cabbage With Parmesan, Walnuts and Anchovies
Roasting cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Here, the lacy crevices between the leaves are stuffed with a piquant mix of anchovies, walnuts and Parmesan, giving the sections crunch and a deep savory flavor. Serve them as a light, meatless main course, paired with noodles, rice or crusty bread, or as a hearty side dish to roast chicken or fish.
- Serves: 3 persons
- 1medium head green cabbage (about 2 1/2 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
Step 1Heat 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 1/2-inch-thick wedges.
Step 2Place 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 3In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
Step 4Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
Step 5Remove 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 6Sprinkle cabbage with dill and more Parmesan and black pepper, if you’d like. Serve immediately.