Foolproof Roasted Cabbage (with Walnuts and Parm!)

Got a head of cabbage in the fridge and zero clue what to do with it? Enter this game-changing recipe for roasted cabbage! Cooking on a hot pan at 450°F delivers perfectly crispy charred edges. Simply roast in olive oil then finish with parm, walnuts, lemon and parsley for next level flavor and crunch. A simple [fiber-rich!] side that feels totally fancy. On the table in 40 minutes!

Cabbage may be the underdog of the cruciferous veggies fam but I think she's a queen. Utterly under-rated. Why aren't we roasting cabbage more often?!

Incredible raw and crunchy, and even more divine roasted and caramelized.

You know I love me some roasted red cabbage salad with chickpeas but what about when you want a killer veggie side with minimal effort? I gotchu.

Roasting cabbage in a super hot oven concentrates all of its incredible flavor. And though we're dolling it up with some umami and crunch factor (why not!?), you really don't have to do much to make it taste wildly good. I'd serve to company!

Notes from recipe testing

• A good dose of punchy lemon at the end really rounds out the buttery flavors and makes it all more interesting (just like in my honey roasted carrots). Don't skip it!
• The first time I tested this, I used a smaller sheet pan, meaning the cabbage was closer together. Not surprisingly, it took longer to brown since it was steaming. The more space, the better (AKA use an extra large sheet pan!).
• I found in recipe testing that freshly grated parmesan add this unexpected layer of crave-worthy umami that I'd go so far as to say is essential. Eee!
• The walnuts add really great crunch to round this out, not to mention the fragrant oomph roasted nuts add to anything. If you're needing nut free, I think sesame seeds would do the trick.

Let's make it!

She's a beauty queen! Made for golden hour. A pile of herbs makes everything better, don't you think?

Let me know if you make this one and adore it!

Foolproof Roasted Cabbage Side Dish

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• Author: Alexis Joseph, MS, RD
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 serings 1x
• Category: Side Dishes
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

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Description

Got a head of cabbage in the fridge and zero clue what to do with it? Enter this game-changing recipe for roasted cabbage! Cooking on a hot pan at 450°F delivers perfectly crispy charred edges. Simply roast in olive oil then finish with parm, walnuts, lemon and parsley for next level flavor and crunch. A simple side that feels totally fancy! On the table in 40 minutes.

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Ingredients

Units USM Scale 1x2x3x

• 1 small green cabbage (about 2 lb), cored and chopped into 1-inch pieces
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ¼ cup finely chopped walnuts
• 3 tbsp freshly grated parmesan cheese
• ½ lemon, juiced
• small handful of freshly chopped flat leaf parsley

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Instructions

1. Preheat oven to 450. Place an extra large sheet pan in the oven to warm up.
2. Place chopped cabbage in large mixing bowl. Add olive oil, salt, pepper, and garlic powder. Toss to combine.
3. Carefully remove hot sheet pan from oven. Add cabbage directly to sheet pan, spreading evenly with spatula so it roasts and gets brown vs steams. Roast 25 minutes, tossing once after 15 minutes. It will shrink down quite a bit
4. Meanwhile, chop walnuts and grate cheese. Remove cabbage from oven, sprinkle on walnuts and parm evenly (try to keep cheese on cabbage vs the pan so it doesn't stick). Roast for another 5 min.
5. Remove from oven and squeeze on lemon juice. Sprinkle with parsley and serve hot! Store leftovers in an air-tight container in the fridge for 4 days.

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Notes

Yes, indeed you can swap in red cabbage. Just be sure to roast until you have plenty of brown bits!