Roasted Cabbage With Parmesan, Walnuts and Anchovies transforms humble wedges into a savory side with nutty crunch and rich umami depth. A high-heat roast gives the edges a crisp, golden finish that makes this dish ideal for an elegant dinner party or a simple weeknight upgrade to any main course.
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Why This Dish Feels Like Home
- Effortless Elegance – Simple ingredients come together for a surprisingly sophisticated result.
- Big, Savory Flavor – The anchovies and Parmesan create a deep umami taste without heavy sauces.
- Perfect Texture Contrast – You get tender cabbage, crunchy walnuts, and melted cheese in every bite.
- One-Pan Wonder – Everything roasts together on a single sheet pan for easy cleanup.
What You’ll Need for Roasted Cabbage With Parmesan, Walnuts and Anchovies
For the cabbage
- Green cabbage – A small head works perfectly, and make sure to keep the core intact when cutting for structure.
For the seasoning
- Extra-virgin olive oil – A good-quality one will make all the difference in flavor and crispiness.
- Kosher salt – This is the salt I always recommend for roasting; it’s just the right level of seasoning.
- Freshly ground black pepper – Freshly cracked adds a subtle warmth that pre-ground just can’t match.
For the topping
- Anchovy fillets – Finely mince these for a savory umami punch that’s absolutely irresistible.
- Raw walnuts – Roughly chop them for a nutty crunch that pairs so well with the cabbage.
- Parmesan cheese – Freshly grated is a must for that melty, salty finish.
Roasted Cabbage With Parmesan, Walnuts and Anchovies
Ingredients
- 1 small head green cabbage about 2 pounds
- 1/3 cup extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 6 anchovy fillets finely minced
- 1/2 cup raw walnuts roughly chopped
- 1/2 cup freshly grated Parmesan cheese
Method
- Preheat your oven to 425°F (218°C). While the oven heats, cut the cabbage into 8 equal wedges, making sure each wedge has a piece of the core to hold it together.
- Arrange the cabbage wedges in a single layer on a large, rimmed baking sheet. Drizzle the 1/3 cup of olive oil evenly over the wedges, making sure to coat the sides and tops.
- Season the cabbage evenly with the 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Turn the wedges over to ensure both sides are well seasoned.
- Roast on the middle oven rack for 20 minutes. The edges should begin to turn golden brown and become slightly crispy.
- Carefully remove the pan from the oven and flip each wedge over with a spatula. Evenly sprinkle the minced anchovies, chopped walnuts, and grated Parmesan cheese over the wedges.
- Return the pan to the oven and roast for another 10-15 minutes, or until the cabbage is tender when pierced with a fork, the walnuts are toasted, and the cheese is melted and golden.
Nutrition
Private Notes
Your Timeline for a Cozy Meal
This savory roasted cabbage recipe fits beautifully into a busy schedule. You only need about 10 minutes to get everything ready, which always feels like a welcome break on a weeknight.
The cabbage roasts for about 35 minutes, giving you time to set the table or prepare a simple main course like my classic chicken Parmesan. From start to finish, you will have this comforting side dish on the table in under 45 minutes.
Thoughtful Tips for Special Diets
If you are sugar conscious or managing your glycemic intake, this dish is a wonderful choice. Cabbage is naturally low glycemic, and with no added sugar, this easy savory cabbage walnut bake is inherently diabetic friendly.
For an even lighter version, you can reduce the olive oil slightly and increase the walnuts for healthy fats. I find that keeping portions moderate makes this a perfect side for a balanced, glucose friendly plate.
Pro Tips from My Kitchen to Yours
After making this Parmesan walnut cabbage countless times, I have gathered a few simple tricks to ensure it turns out perfectly every single time.
- Toast Your Walnuts – For an even deeper nutty flavor, toast the walnuts in a dry skillet for a few minutes before chopping. It adds a wonderful warmth.
- Anchovy Swap – If you are not an anchovy fan, a tablespoon of capers or a dash of soy sauce can provide a similar savory depth. It is a great tweak for this roasted cabbage recipe.
- Achieve Maximum Crisp – Make sure your oven is fully preheated and the cabbage wedges are in a single layer, not touching. This is the secret to that perfect crispy edge, just like with my roasted broccoli and cauliflower.
- Make-Ahead Magic – You can chop the cabbage and make the topping a day ahead. Store them separately in the fridge to throw together quickly, similar to prepping for quick tuna lettuce wraps.
The Wonderful Benefits on Your Plate
This oven baked cabbage with anchovy topping is not just delicious, it is nourishing. Cabbage is packed with vitamins C and K, and it is a great source of fiber for digestive health.
The walnuts bring healthy omega 3 fats, while the Parmesan adds a boost of calcium. For more ideas on building a healthy plate, the New York Times roasted cabbage recipe offers great foundational techniques. You can pair this dish with other nutrient dense sides like my simple roasted sweet potatoes.
A Lighter Take on a Classic
If you are looking to lighten up this cheesy roasted cabbage with crunchy walnuts, a few simple swaps work beautifully. You can easily reduce the olive oil by a tablespoon without sacrificing much flavor or crispness.
For a dairy free version, nutritional yeast is a fantastic substitute for the Parmesan cheese. It still gives that cheesy, savory flavor. For more vegetable forward inspiration, check out my hearty roasted cauliflower bowl or the vibrant Greek roasted tomatoes.
How to Serve This Savory Side Dish
I love serving this roasted cabbage alongside a simple roasted chicken or a piece of pan seared fish. It turns an ordinary weeknight dinner into something special, reminding me of relaxed Sunday suppers with my family.
The savory flavors also pair wonderfully with pasta dishes. It is fantastic next to a creamy baked ziti with Parmesan or a simple walnut pesto pasta. The combinations are truly endless.
Common Mistakes and How to Avoid Them
The most common hiccup is overcrowding the pan, which steams the cabbage instead of roasting it. Always give the wedges a little space for the hot air to circulate and create those delicious crispy edges.
Another mistake is adding the toppings too early. If you put the cheese on at the beginning, it will burn before the cabbage is tender. Wait until the last 10-15 minutes, as instructed. For more on achieving perfect caramelization, the caramelized cabbage cooking method offers great insight. Also, do not skip flipping the wedges halfway through; it ensures even cooking, much like when you make roasted Brussels sprouts.
Storing Your Leftovers for Later
This dish reheats surprisingly well, making it a great option for meal prep. I often make a full batch to have a ready to go side for a couple of lunches during the week.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in a 350°F oven or a toaster oven to restore the crispiness. The flavors also hold up well, so you can enjoy it cold, similar to a shrimp sesame salad. For another great make ahead vegetable dish, try my honey roasted carrots.
Try This Recipe for a Cozy Dinner Tonight
I hope this Roasted Cabbage With Parmesan, Walnuts and Anchovies becomes a new favorite in your home. It is one of those recipes that feels both special and completely manageable, a combination I always cherish.
If you enjoy this, you might also love exploring other comforting recipes on the site. For a different take on Parmesan, try the hearty eggplant Parmesan, or for another nutty flavor, the toasted pine nut pesto is wonderful. You can find even more simple, satisfying ideas on our main roasted cabbage page.
More Cozy Vegetable Sides You’ll Adore
If you loved the comforting warmth of this roasted cabbage, here are a few more vegetable side dishes that bring that same cozy, satisfying feeling to your table.
- Maple Pecan Roasted Sweet Potatoes – A sweet and savory side with a crunchy pecan topping that feels like a holiday treat.
- Honey Roasted Carrots – Tender carrots glazed with honey and fresh herbs for a simple, elegant side.
- Roasted Broccoli and Cauliflower – A classic duo roasted to crispy perfection with garlic and a squeeze of lemon.
- Greek Roasted Tomatoes – Juicy tomatoes bursting with Mediterranean herbs and feta cheese.
Frequently Asked Questions
What is the best way to get crispy roasted cabbage?
The key to crispy edges is a hot oven and enough space on the baking sheet. Make sure your wedges are not touching so the hot air can circulate and roast them instead of steaming them. Patting the cabbage dry before adding oil also helps achieve that perfect crisp.
Can I make this roasted cabbage recipe without anchovies?
Absolutely. If you prefer to omit the anchovies, you can substitute a tablespoon of capers or a dash of soy sauce or Worcestershire sauce for a similar savory, umami flavor. The dish will still be delicious as a Parmesan walnut cabbage.
Is this an Ottolenghi-style roasted cabbage?
This recipe shares a similar spirit with Ottolenghi’s approach, celebrating bold flavors from simple ingredients like anchovies, nuts, and cheese. It is a simpler, weeknight friendly version that brings those vibrant, savory notes to your table with ease.
What kind of cabbage is best for roasting?
A standard green cabbage works beautifully for roasting as it holds its shape well. Savoy cabbage is also a great choice if you prefer more tender, ruffled leaves. For more cabbage inspiration, explore our other roasted cabbage ideas.
