Roasted Cabbage With Parmesan, Walnuts and Anchovies
250kcal
Ingredients
- 1 small head green cabbage about 2 pounds
- 1/3 cup extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 6 anchovy fillets finely minced
- 1/2 cup raw walnuts roughly chopped
- 1/2 cup freshly grated Parmesan cheese
Method
- Preheat your oven to 425°F (218°C). While the oven heats, cut the cabbage into 8 equal wedges, making sure each wedge has a piece of the core to hold it together.
- Arrange the cabbage wedges in a single layer on a large, rimmed baking sheet. Drizzle the 1/3 cup of olive oil evenly over the wedges, making sure to coat the sides and tops.
- Season the cabbage evenly with the 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Turn the wedges over to ensure both sides are well seasoned.
- Roast on the middle oven rack for 20 minutes. The edges should begin to turn golden brown and become slightly crispy.
- Carefully remove the pan from the oven and flip each wedge over with a spatula. Evenly sprinkle the minced anchovies, chopped walnuts, and grated Parmesan cheese over the wedges.
- Return the pan to the oven and roast for another 10-15 minutes, or until the cabbage is tender when pierced with a fork, the walnuts are toasted, and the cheese is melted and golden.
Nutrition
Calories250kcalCarbohydrates12gProtein8gFat20gSaturated Fat4gPolyunsaturated Fat7gMonounsaturated Fat8gCholesterol10mgSodium650mgPotassium380mgFiber5gSugar6gVitamin A200IUVitamin C60mgCalcium180mgIron1.5mg