Best Roasted Cabbage With Parmesan Walnuts And Anchovies Recipes

ROASTED CABBAGE WITH PARMESAN, WALNUTS AND ANCHOVIES

Roasted Cabbage With Parmesan, Walnuts and Anchovies image

Roasting cabbage wedges at high heat makes them crisp at the edges and tender in the middle. 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.

Provided by Melissa Clark

Categories vegetables, main course, side dish

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 10

Ingredients

1 medium head green cabbage (about 2 1/2 pounds)
1/2 cup extra-virgin olive oil, plus more as needed
Salt, as needed
3/4 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
1/2 teaspoon freshly ground black pepper, plus more as needed
2/3 cup chopped walnuts or other nuts, such as almonds or hazelnuts
1/2 cup chopped fresh dill or cilantro

Steps:

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 1 1/2-inch-thick wedges.
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.
In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
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.
Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.

EASY ROASTED CABBAGE

Easy Roasted Cabbage image

Delicious and healthy roasted cabbage slices are sure to please.

Provided by hungryallweighs

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 50m

Yield 6

Number Of Ingredients 3

Ingredients

1 head cabbage, sliced into six 1-inch pieces
6 tablespoons olive oil
salt and ground black pepper to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Brush each cabbage piece on both sides with olive oil and season with salt and black pepper. Arrange in a single layer on a baking sheet.
Bake in the preheated oven until tender, 40 to 55 minutes.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 11.4 g, Fat 13.7 g, Fiber 4.9 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 61.5 mg, Sugar 6.3 g

CARAMELIZED CABBAGE AND WALNUT PASTA

Caramelized Cabbage and Walnut Pasta image

A single, modest cabbage goes a long way in this recipe. Green cabbage (though you could also use Savoy) becomes jammy and sweet when cooked with aromatic leeks and garlic for 15 minutes, a practically effortless concoction to toss with pasta. Cumin seeds add just the right amount of earthiness along with a subtle citrus tone; add more if you want a pronounced flavor, or substitute with fennel seeds or caraway. The walnuts balance out the sweetness of the cabbage and leeks, and introduce a slight bitterness and crunch. Store-bought roasted walnuts are a time saver here, but if you want them extra dark and crispy, toast them for 6 to 8 minutes in a 325-degree oven until deeply golden. If you have chives or scallions on hand, toss these in at the end for a lively finish.

Provided by Hetty McKinnon

Categories weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
3 tablespoon unsalted butter
2 teaspoon cumin seeds
2 leeks, white and tender green parts, thinly sliced into rings
4 garlic cloves, finely chopped
2 pounds finely sliced green cabbage
Kosher salt (Diamond Crystal)
1 pound spaghetti or other long pasta
4 ounces pecorino cheese, grated, plus more for serving
2 to 3 teaspoons freshly ground black pepper, plus more as needed
3 to 4 tablespoons lemon juice (from 1 large lemon)
1 to 1½ cups toasted walnuts, roughly chopped
Handful of chopped chives (optional)

Steps:

Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and bloom for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. If needed, give it a stir.
After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is supersweet and tender. Taste and season with kosher salt.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, do not drain, but use tongs to drag the pasta out of its cooking water and straight into the pot with the cabbage. Add about 1 cup of pasta cooking water, along with the pecorino and the black pepper. Toss well to combine.
Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives, if using.