Roasted Savoy cabbage with Walnut-Parmensan-Crumbs
A simple and delicious way to serve roasted Savoy cabbage. A bread crumb topping with parmesan, toasted walnuts and lemon juice elevate a simple dish to the next level.
Course
Side Dish
Category
Mediterranean
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings6
Calories246kcal
AutorElle
Ingredients
For the roast cabbage:
1head savoy cabbage,quartered, cored and halved again (8 wedges)
2 1/2tablespoonsextra-virgin olive oil
Sea salt and freshly ground black pepper,to taste
1tablespoonwhite balsamic vinegar
For the walnut-parmesan-crumb topping:
2garlic cloves,minced
4tablespoonsextra-virgin olive oil
⅓cupwalnuts,lightly toasted and chopped (35g)
⅓cupDried panko breadcrumbs(30 g)
⅓cupfreshly grated parmesan cheese,plus more for serving (30 g)
2tablespoonsfreshly squeezed lemon juice
To Serve:
Extra grated parmesan
A pinch of red pepper flakes(optional)
Lemon wedges
Method
Heat the oven to 450°F / 220°C and line a baking sheet with parchment paper.
Trim any older or damaged leaves from the cabbage, then cut it into 4 equal sized wedges, trim away the core from each piece and then cut in half again, so that you have 8 wedges.
Arrange the cabbage wedges on the prepared baking sheet and brush all sides with oil and season with salt and pepper.
Roast in the preheated oven, flipping halfway through, until browned and crisped around the edges and softened in the centre (about 25 minutes).
Meanwhile, place the garlic in a small bowl along with the olive oil.
Add the toasted walnuts, panko breadcrumbs, parmesan and lemon juice. Season generously with salt and pepper and mix together until well combined. Set aside.
Transfer the roasted cabbage to a large serving bowl or platter (either leaving the cabbage wedges intact or roughly chopping) and drizzle with the vinegar. Toss gently.
Sprinkle the walnut-parmesan-crumb over top, plus a little extra grated parmesan cheese and a pinch of red pepper flakes (optional).
Serve with extra lemon wedges and enjoy!
Notes
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