Roasted Cabbage with Walnuts and Parmesan

Roasted Cabbage with Walnuts and Parmesan bursts with crisp char, bright lemon, and a nutty crunch that turns a humble vegetable into a show-stopping side. You get caramelized edges, tender leaves, and a garlicky walnut dressing that adds savory depth. Make this when you want a simple weeknight side, a low-cost holiday dish, or a vegetarian star for a dinner party. It cooks fast, needs few ingredients, and tastes rich without heaviness. If you like bright citrus with roast vegetables, try my baked cod with lemon and fresh herbs for a complete plate that sings together.

Why Make Roasted Cabbage with Walnuts and Parmesan

• Easy to prepare: You cut, oil, and roast. The oven does most of the work, and you finish with a quick walnut dressing.
• Big flavor from few ingredients: Roasting brings sweet, smoky notes, while lemon, garlic, and parmesan add brightness and umami.
• Budget-friendly and versatile: Cabbage costs little and stretches to feed many. You can serve it with meats, fish, or grains.
• Nutritious: Cabbage supplies fiber and vitamins, and walnuts add healthy fats and a satisfying crunch.

How to Make Roasted Cabbage with Walnuts and Parmesan

First, you cut the cabbage into sturdy wedges and lightly oil each piece so the heat creates dark, caramelized edges. Then you roast at a high temperature to develop deep color and concentrated flavor. Meanwhile, you toast walnuts briefly to awaken their aroma and crunch.

Next, you zest lemon and smash garlic to build a simple dressing. Finally, you toss chopped walnuts with lemon zest, garlic, olive oil, salt, and a pinch of red pepper flakes, and spoon that bright, nutty mixture over hot cabbage. For another quick seafood pairing, serve this with a crisp fish like blackened tilapia with mango salsa.

Ingredients

For the cabbage:

• 1 medium-large savoy cabbage or two small heads
• 7 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper

For the walnut dressing and topping:

• Scant 1/2 cup walnut halves and pieces
• 1 large or 2 smaller garlic cloves
• 1 large lemon
• Red pepper flakes, optional
• Grated parmesan, to taste

Directions

1. Heat oven to 475 degrees F.
2. Remove damaged outer leaves from the cabbage.
3. Cut the cabbage into wedges, keeping the core intact to hold each wedge.
4. Coat a baking sheet with 2 tablespoons of olive oil.
5. Arrange the cabbage wedges in one layer on the sheet.
6. Drizzle the cabbage with 2 more tablespoons of olive oil.
7. Sprinkle the cabbage with 1 teaspoon kosher salt and freshly ground black pepper to taste.
8. Roast the cabbage for 8 to 10 minutes until the undersides show a dark char.
9. Flip each wedge carefully using tongs.
10. Roast the cabbage for another 5 minutes until the outer edges turn dark brown and crisp.
11. While the cabbage roasts, spread the walnuts on a small baking sheet.
12. Roast the walnuts for 4 to 5 minutes until they smell toasty and darken slightly.
13. Coarsely chop the toasted walnuts.
14. Zest the lemon and add the zest to a mixing bowl.
15. Mince or crush the garlic and add it to the bowl.
16. Add the remaining olive oil to the bowl with the lemon zest and garlic.
17. Stir in the chopped walnuts, a pinch of red pepper flakes if you like heat, and a pinch of salt.
18. After the cabbage finishes roasting, transfer the wedges to a serving platter.
19. Spoon the walnut dressing evenly over the hot cabbage.
20. Top the cabbage with grated parmesan to taste.
21. Serve the dish immediately while the cabbage stays warm and crisp.

How to Serve Roasted Cabbage with Walnuts and Parmesan

• Serve as a side with roasted chicken, grilled fish, or pan-seared tofu.
• Pair with creamy mashed potatoes or a simple farro salad for a full meal.
• Garnish with extra lemon zest and a drizzle of olive oil for a bright finish.
• Present wedges fanned on a platter and spoon the walnut mix over each wedge for an attractive, rustic look.

How to Store Roasted Cabbage with Walnuts and Parmesan

• Refrigerator: Cool completely, then store in an airtight container for 3 to 4 days.
• Freezer: Do not freeze the dressed cabbage; texture degrades. You can freeze plain roasted cabbage for up to 2 months, then thaw and re-crisp.
• Reheat: Warm in a 400°F oven on a sheet pan for 8 to 10 minutes to revive crisp edges, or reheat gently in a skillet over medium heat.

Tips to Make Roasted Cabbage with Walnuts and Parmesan

• Use savoy cabbage for tender, crinkly leaves that hold the dressing well.
• Don’t overcrowd the pan; give wedges space so they char instead of steam.
• Toast walnuts briefly and watch closely; nuts burn fast.
• Add lemon juice to the walnut mix for extra brightness if you like.
• Make the walnut dressing ahead and toss just before serving to keep crunch.

Variations

• Spiced Walnut Crunch: Add smoked paprika and cumin to the walnut mix for warm, smoky notes.
• Herb Parmesan: Stir chopped parsley and basil into the walnut dressing for fresh green flavor.
• Vegan Version: Omit parmesan and finish with a sprinkle of nutritional yeast for savory depth.

FAQs

Q: Can I use green cabbage instead of savoy?

A: Yes. Green cabbage works well, though it tastes a bit sweeter and has firmer leaves.

Q: How do I prevent soggy wedges?

A: Roast at high heat and leave space between wedges so hot air circulates and edges crisp.

Q: Can I make the walnut dressing ahead?

A: Yes. Make the dressing a day ahead and store it covered in the fridge; bring to room temperature before spooning over warm cabbage.