Crispy Oven-Roasted Cabbage Wedges
Ingredients
The cabbage
-
1
head
Savoy cabbage, cut into 8 to 10 wedges
-
8
tablespoons
extra-virgin olive oil, divided
-
to taste
kosher salt and pepper
-
1
tablespoon
saba or 2 tablespoons balsamic vinegar
The salsa
-
2
cloves
garlic, minced
-
⅓
cup
toasted walnuts
-
⅓
cup
dried bread crumbs or panko
-
⅓
cup
grated Parmigiano Reggiano, plus more for serving
-
juice of 1
lemon
Instructions
- Preheat the oven to 475ºF.
- Spread the cabbage wedges on a large sheet pan and drizzle with olive oil, seasoning with salt and pepper. Toss to coat and arrange in a single layer.
- Roast the cabbage for 15 minutes until browned and crisped around the edges.
- While the cabbage roasts, combine garlic, remaining olive oil, walnuts, bread crumbs, parmesan, and lemon juice in a bowl. Season to taste.
- Once the cabbage is done, drizzle with saba or balsamic vinegar and toss lightly.
- Arrange the cabbage on a platter, spoon the walnut salsa over it, and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
6g
Sodium
200mg
Cholesterol
5mg
You might also like