Description
This roasted cabbage dish is enhanced with toasted pecans and Parmesan, making it a delicious and unique side.
Ingredients
Scale
- 1 small head green cabbage (any dark, loose leaves removed)
- 1/4 cup extra virgin olive oil
- 2 cloves garlic (minced)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup raw pecan halves or walnut halves (optional)
- 1 small lemon (halved, optional but very good)
- For serving: grated Parmesan (highly recommended)
- Chopped fresh herbs (such as thyme or parsley, optional)
Instructions
- Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
- Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
- In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side.
- Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over.
- While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking.
- Remove the pecans from the oven and transfer immediately to a cutting board. Let cool, then roughly chop.
- Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.
Notes
- Ensure that the cabbage slices do not touch each other on the baking sheet for even roasting.
- Watch the pecans closely while toasting to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetables
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 head of cabbage
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg