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Roasted Cabbage with Parmesan, Anchovies, Thyme, and Walnuts

Ingredients

  • 1 medium head napa or sweetheart cabbage
  • ½ cup extra-virgin olive oil plus more as needed
  • Salt as needed
  • ¾ cup finely grated Parmesan plus more for serving
  • 6 anchovy fillets minced
  • 2 fat garlic cloves finely grated, passed through a garlic press or minced
  • 1 teaspoon fresh thyme leaves in my case, I actually used some Za'atar seasoning and it worked a treat!
  • ½ teaspoon freshly ground black pepper plus more as needed
  • ⅔ cup chopped walnuts or other nut

Instructions

  1. Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem.
  2. Place wedges on a rimmed sheet pan. It’s OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
  3. In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in ½ cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
  4. Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes. If you're roasting a squash too, throw it in a little bit earlier!
  5. Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
  6. Sprinkle cabbage with more Parmesan and black pepper, if you’d like. Serve immediately.