Roasted Cabbage With Parmesan, Walnuts and Anchovies

By Melissa Clark

Published March 30, 2022

Roasted Cabbage With Parmesan, Walnuts and Anchovies
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
5(2,450)
Comments
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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.

Featured in: The Best Parts of Stuffed Cabbage, Minus the Work

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Ingredients

Yield:3 to 4 servings
  • 1medium head green cabbage (about 2½ pounds)
  • ½cup extra-virgin olive oil, plus more as needed
  • Salt, as needed
  • ¾cup finely grated Parmesan, plus more for serving
  • 6anchovy fillets, minced
  • 2fat garlic cloves, finely grated, passed through a garlic press or minced
  • 1teaspoon fresh thyme leaves
  • ½teaspoon freshly ground black pepper, plus more as needed
  • ⅔cup chopped walnuts or other nuts, such as almonds or hazelnuts
  • ½cup chopped fresh dill or cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

573 calories; 47 grams fat; 9 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 6 grams polyunsaturated fat; 23 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 21 grams protein; 863 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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 1½-inch-thick wedges.

  2. Step 2

    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.

  3. Step 3

    In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in ½ cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.

  4. Step 4

    Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.

  5. Step 5

    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.

  6. Step 6

    Sprinkle cabbage with dill and more Parmesan and black pepper, if you’d like. Serve immediately.

Ratings

5 out of 5
2,450 user ratings
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Comments

Hope

From article: You can swap any other nuts — or even cooked grains like rice or farro — for the walnuts. Other hard grating or crumbly cheeses will work in place of the Parmesan; feta is on my shortlist to try. As for the anchovies, those divisive little flavor bombs, they can be substituted with anything pungent and salty for needed zing. Try minced capers, olives, sun-dried tomatoes or even a few tablespoons of flaked canned tuna. Just make sure to be generous with the olive oil.

Sher

1/2 tsp anchovy paste = 1 anchovy filet

Dave

You can substitute anchovies with miso paste. It serves the same purpose, a bit milder, and is probably healthier. I used red cabbage, because that is what I had in the fridge. I just increased the roasting time by 10 minutes because it is denser than regular cabbage. It worked fine. Good recipe overall.

bradg

We did half cabbage and half radicchio and it worked great. The sweetness of the roasted cabbage and the bitterness of the radicchio was a nice balance.

Liza

I followed the time and unfortunately mine got so burnt! It was even red cabbage and it still burnt. Maybe it’s my oven or too close to the top. I even skipped the last 5 min

MARLENE

What did I do wrong? My cabbage came out more like steamed, not crunchy or caramelized at all..

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