Red Cabbage With Walnuts and Feta
Updated Nov. 21, 2024
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium red cabbage (1¾ to 2 pounds)
- 3tablespoons extra-virgin olive oil, plus more for drizzling
- ½teaspoon fine sea or table salt, plus more for sprinkling
- 1tablespoon apple cider vinegar, plus more to taste
- ½teaspoon Dijon mustard
- ⅔cup (3 ounces) crumbled feta
- ⅓cup chopped walnuts, toasted
- Lemon zest, for sprinkling
- Pomegranate seeds, for sprinkling
- Chopped mint, parsley or dill, for serving (optional)
Nutritional analysis per serving (8 servings)
132 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 3 grams protein; 293 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
- Step 1
Heat oven to 425 degrees. Line a rimmed sheet pan with parchment paper if you like (it’ll make clean up easier).
- Step 2
Peel any damaged or tough outer leaves from the cabbage and then halve it lengthwise through the core. Cut each half into wedges 1 to 1½ inch thick, being careful to keep the layers together.
- Step 3
Place wedges on their sides on the prepared sheet pan. Drizzle with olive oil and sprinkle with salt. Roast for 30 to 40 minutes (flipping the cabbage after 20 minutes), or until the cores of the wedges are tender and the leaves have browned.
- Step 4
While the cabbage is roasting, prepare the vinaigrette: In a small bowl, whisk together apple cider vinegar, mustard and ½ teaspoon salt until the salt dissolves. Whisk in 3 tablespoons olive oil until the vinaigrette is emulsified. Taste for seasoning, adding more salt or vinegar if needed; it should be punchy and bright.
- Step 5
Arrange cabbage on a platter and drizzle with vinaigrette. Top with crumbled feta, toasted walnuts, lemon zest, pomegranate seeds and herbs if you like. Serve hot or at room temperature.
Private Notes
Comments
Two other hacks I've been playing with: 1) If you don't have pomegranate seeds (which are best!) I subbed small cubes of Bosc Pear and the effect was lovely. I imagine a Granny Smith apple could work too - with more tang! 2) For the dressing, I only used 2 TBLS of olive oil and kept the existing proportions of mustard, acv and salt. This makes for a slightly more concentrated dressing and makes up for the slightly oily texture of the cabbage, if you go overboard with evoo in the roasting stage
Served over farro with lots of mint and parsley. I baked the cabbage a bit longer - closer to 45 mins because I love the browned edges. Double the sauce - it's good and you'll want more!
Served warm as a main dish on a cold Sunday. Variety of flavors and textures, mixed well together, very good. Use cabbage too rarely, this will change from now on with NYT Cooking.
This is a delicious dish, and a great new way to make cabbage. Since everyone else in my family acts like cabbage is poison I was left with a few days of leftovers and it was good even as leftovers, gently reheated.
Wow! What a great dish. I subbed goat cheese for feta, craisins (dried cranberries) for pomegranate seeds and rice wine vinegar for apple cider vinegar, which I didn’t have. No mint unfortunately but I’ll keep some on hand for next time. I served over quinoa. My vegetarian daughter went wild. A delicious light, easy entree or a colorful side salad. Works both ways.
My local store didn't have pomagranate so I skipped it. I wanted to add mint but I forgot. I served it with Costco lamb shanks. it was so fabulous I am still dreaming about it! Add extra mustard to the dressing. Super easy, super yummy! I'm going to roast some cauliflower and some more cabbage chopped in 1 inch chops and add the feta, nuts and dressing.
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