Description
Transform your view of vegetables with this delightful recipe for roasted cabbage, enhanced by the rich flavors of Parmesan and anchovies. The crispy edges and caramelized texture create a savory dish that even the most skeptical eaters will love. Perfect for family gatherings or weeknight dinners, this easy-to-make side dish pairs well with meats and grains alike, making it a versatile addition to any meal.
Ingredients
Scale
- 1 medium green cabbage (about 2 lbs), cut into wedges
- 3 tbsp extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- 4 anchovy fillets, packed in oil
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the cabbage into wedges approximately 1 inch thick.
- Drizzle olive oil over the wedges, then season generously with salt and pepper. Toss gently until evenly coated.
- Place anchovy fillets on top of each wedge and sprinkle with grated Parmesan.
- Arrange the cabbage on a lined baking sheet and roast for 25-30 minutes, until golden brown and crispy on the edges.
- Remove from the oven and drizzle fresh lemon juice over the roasted cabbage before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge (100g)
- Calories: 150
- Sugar: 2g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg