I crave veggies like some people crave chocolate or meat. If you can relate, you must try this roasted cabbage with Parmesan cheese and anchovies recipe. It’s extremely easy to make and surprisingly satisfying. In fact, I could probably finish the whole dish in one sitting.
Roasted cabbage with Parmesan cheese and anchovies is rich with umami and the leaves literally melt in your mouth. Enjoy it straight up or alongside focaccia, pasta or roast chicken.
And when you’re hungry for more, try your hand at Give it Some Thyme’s daikon salad. I promise it tastes as good as it looks.
Recipe adapted from The New York Times.
Roasted Cabbage with Parmesan Cheese and Anchovies
Makes 4 servings
Ingredients
- 1 head green cabbage (about 2½ pounds), cut into 1½"-thick wedges
- ½ cup olive oil, divided
- kosher salt, to taste
- ¾ cup finely grated Parmesan cheese, plus more for serving
- 6 anchovy fillets in oil, removed from oil and minced
- 3 garlic cloves, minced
- 1 teaspoon chopped fresh oregano
- ½ teaspoon freshly ground black pepper
- ⅔ cup chopped walnuts
- ½ cup chopped fresh dill
Instructions
- Preheat oven to 450 degrees.
- Arrange cabbage, cut side down, in a single layer on a baking sheet. Drizzle with 2 tablespoons olive oil and season with salt.
- In a small bowl, combine the Parmesan cheese, anchovies, garlic, oregano and black pepper. Add remaining 6 tablespoons olive oil and stir to combine. Spread the mixture over the top of the cabbage.
- Bake for 25 minutes. Remove from the oven and scatter the walnuts on top. Bake for another 5 minutes. Remove from the oven and garnish with dill and additional Parmesan cheese.
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