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.
Ingredients
Units
Scale
- 1 small green cabbage (about 2 lb), cored and chopped into 1-inch pieces
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup finely chopped walnuts
- 3 tbsp freshly grated parmesan cheese
- 1/2 lemon, juiced
- small handful of freshly chopped flat leaf parsley
Instructions
- Preheat oven to 450. Place an extra large sheet pan in the oven to warm up.
- Place chopped cabbage in large mixing bowl. Add olive oil, salt, pepper, and garlic powder. Toss to combine.
- 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
- 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.
- 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.
Notes
Yes, indeed you can swap in red cabbage. Just be sure to roast until you have plenty of brown bits!