Roasted Cabbage Slaw

  • 2 pounds savoy cabbage, cut into thin wedges
  • 6 tablespoons extra virgin olive oil, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup coarsely chopped walnuts
  • 2 cloves garlic, peeled and minced
  • 1 lemon
  • Red pepper flakes, to taste
  • Grated parmesan, to taste

Preheat the oven to 450° F.

Evenly coat the bottom of a baking sheet with 2 tablespoons of oil. Arrange the cabbage evenly over the sheet and brush with another 2 tablespoons of olive oil. Sprinkle evenly with the salt and pepper; roast in the preheated oven for about 10 minutes or until softened and the edges are slightly crisp. Using a spatula, carefully flip the wedges and return to the oven for another 5 minutes before removing and allowing to cool.

While the cabbage roasts, place the walnuts in a small baking dish and toast them in the oven for about 5 minutes or until fragrant. Place the toasted walnuts, the zest from the lemon, and the minced garlic in a large serving bowl. Add the remaining 2 tablespoons of olive oil to the mixture along with some red pepper flakes and a bit of salt; stir to combine. Add the juice from the lemon and stir again.

Chop the cabbage and add that and the grated parmesan to the bowl. Stir well and serve warm.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
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