Roasted Cabbage with Parmesan, Walnuts and Anchovies

Roasting cabbage wedges at high heat makes them crisp at the edges, tender in the middle and brings out magical sweet and sour notes. 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. Cabbage, a member of the cruciferous family, is also a nutritional powerhouse. It boasts vitamins, minerals, fiber, and antioxidants that reduce inflammation and lower your risk for heart disease and cancer. This dish also provides plenty of healthy omega-3 fats from the anchovies and walnuts.  

Makes: 3-4 servings
Time to cook: 45 minutes

Ingredients

· 1 medium head green cabbage (about 2½ pounds)

· ½ cup extra-virgin olive oil, plus more as needed

· Salt, as needed

· ¾ cup finely grated Parmesan, plus more for serving

· 6 anchovy fillets, minced

· 2 fat garlic cloves, finely grated, passed through a garlic press or minced

· 1 teaspoon fresh thyme leaves

· ½ teaspoon freshly ground black pepper, plus more as needed

· ⅔ cup chopped walnuts or other nuts, such as almonds or hazelnuts

· ½ cup chopped fresh dill or cilantro

Cooking Instructions

1. Heat 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 1½-inch-thick wedges.

2. Place 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.

3. In a small bowl, combine Parmesan, anchovies, garlic, thyme, and black pepper. Stir in ½ cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.

4. Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.

5. Remove 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.

6. Sprinkle cabbage with dill and more Parmesan and black pepper if you’d like. Serve immediately.

Nutrition per serving
573 calories; 47 grams fat; 9 grams saturated fat; 30 grams monounsaturated fat; 6 grams polyunsaturated fat; 23 grams carbohydrates; 21 grams protein; 10 grams fiber; 10 grams sugar; 863 milligrams sodium 

Recipe by Melissa Clark, NY TimesCooking  

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