Crispy Oven-Roasted Cabbage Wedges

Name: Crispy Oven-Roasted Cabbage Wedges
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 1 piece Savoy Cabbage (1 head Savoy cabbage, cut into 8 to 10 wedges); 8 tbsp Extra Virgin Olive Oil (8 tablespoons extra-virgin olive oil, divided); 0 pieces Kosher Salt (kosher salt and pepper to taste); 1 tbsp Saba (1 tablespoon saba* (see notes) or 2 tablespoons balsamic, I like white balsamic — up to 2); 2 cloves Garlic (2 cloves garlic, minced); ⅓ cup Walnuts (1/3 cup toasted walnuts**); ⅓ cup Panko (1/3 cup dried bread crumbs*** or panko); ⅓ cup Parmigiano Reggiano (1/3 cup grated Parmigiano Reggiano, plus more for serving); 1 piece Lemon (juice of 1 lemon)

Cabbage wedges are oven-roasted at high heat until crispy, then topped with a tangy, crunchy walnut-parmesan salsa.

40 minAmerican

Servings2

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Vegetarian
Pescatarian

Steps

1Heat oven to 475ºF.
2Spread the cabbage wedges out onto a large sheet pan. Drizzle with the olive oil. Season with salt and pepper to taste. Toss to coat, then spread back into a single layer. Transfer to the oven and roast for 15 minutes or until it’s browned and crisped around the edges and slightly softened in the center.
3Sprinkle the saba or vinegar over the cabbage and toss lightly to season them, trying to keep them intact.
4While the cabbage is roasting, put the garlic in a small bowl and pour on the remaining 4 tablespoons of olive oil. Add the walnuts, bread crumbs, parmesan, and 2 tablespoons fresh lemon juice. Season with salt and pepper. Stir and adjust the seasoning to taste.
5Arrange the cabbage wedges on a platter. Spoon some of the walnut salsa over top—keep the extra handy in a small bowl at the table…you’ll want more with every bite. Grate a little more parmesan over top. If you wish, drizzle on more saba (or balsamic) or lemon.