roasted cabbage with walnuts and parmesan

I began making variations on this dish about a year ago and since then it has become — and I’m sorry, I know how annoying unrelenting, gasping praise of every recipe that crosses your social media threshold can sound, despite feeling certain that here it’s warranted — everything. It’s a warm salad for cold weather. It’s Starter Cabbage for people who are cabbage suspect (savoy is lacier and less heavy than the white/red stuff). It’s a quick vegetable dish that’s not a salad or bland broccoli that my kids, by some rare miracle, agree to (they like the crispy crackly outer leaves). It’s even better from the tray (which keeps it hot) than it is from a plate, which is basically a reward for being as lazy as I prefer to be. With prep and even oven-warming, it takes exactly 20 minutes to make. Finally, it’s the kind of humble, economical dish that feels good at a time of year when we need to shell out for so many extra things.

all you'll need

The recipe is inspired by one in that astoundingly good vegetable cookbook I talk about a lot here (see: this asparagus salad and this soup) because I think (ahem, after my own two) you might enjoy it a whole lot: Six Seasons. I made, okay, quite a few changes — the cooking time was too long without flipping it, and it’s better when cooked on two sides. The original recipe has saba (an acidic wine reduction) or vinegar but I got the flavor I wanted with just lemon. There were breadcrumbs but I skip them; the cabbage is roasted in butter, not olive oil, but I found it just smoked a lot. I add lemon zest, since I’m already using a lemon. The nuts are already toasted in the recipe, but mine never are so I worked it into my take, below. Honestly, I haven’t looked at the original recipe in so long (you won’t need to once you’ve made it once or twice), I had to pull down the book just to see what changes I’ve made.

in wedgesready to roastmake a warm dressingfrom the oven

I’ve also made the dressing more complex at times. A minced anchovy or tablespoon of minced olives or capers goes great here. I’ve put the parmesan on first and returned the tray briefly to the oven to singe it on a little. I’ve also skipped the parmesan and you can too; it’s really not doing the heavy lifting here. I know we egg-eater-types say you can put an egg on anything, but here, you really can. If I was left to my own devices and not pulled constantly in directions by the lure of newer recipes I can’t wait to try and the background noise of people with their own opinions about how often we should eat cabbage for dinner, a pan of this with a crispy egg or two on top would be a weekly habit. I’m hoping it can be yours, instead.

roasted cabbage with walnuts and parmesan

Randomly, New Orleans: I got to spend 48 kid-free hours in New Orleans a couple weeks ago and wrote up our whirlwind itinerary here, should you be interested. [There’s also one for our Ireland trip this summer, and I owe you one for a long weekend in Paris in June. No, I don’t always get to travel this much, but it’s been a lucky year — this written from a hotel in Cincinnati, no less.]


Six months ago: Potato Vareniki
One year ago: Drop Cornbread Biscuits
Two years ago: Endive Salad with Toasted Breadcrumbs and Walnuts
Three years ago: Root Vegetable Gratin
Four years ago: Kale and Caramelized Onion Stuffing
Five years ago: Smoked Whitefish Dip with Horseradish and Sticky Toffee Pudding
Six years ago: Perfect Uncluttered Chicken Stock
Seven years ago: Granola-Crusted Nuts
Eight years ago: Baked Pumpkin and Sour Cream Puddings
Nine years ago: Spaghetti with Chickpeas
Ten years ago: Moroccan-Spiced Spaghetti Squash
Eleven years ago: Spaghetti with Swiss Chard and Garlic Chips
Twelve years ago: Lemon-Ricotta Pancakes with Sautéed Apples
Thirteen years ago: Dreamy Cream Scones

Roasted Cabbage with Walnuts and Parmesan

Don’t use too big a cabbage. I’ve gotten some shockingly large ones from the grocery that were too dense inside to get a nice crisp to them, without steaming first. Go with two small rather than one giant one, if you have options.

  • 1 medium-large (1 3/4 pounds) or two small heads savoy cabbage
  • 7 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • Scant 1/2 cup (1.75 ounces) walnut halves and pieces
  • 1 large or 2 smaller garlic cloves
  • 1 large lemon
  • Red pepper flakes, such as Aleppo (optional)
  • Grated parmesan, to taste

Heat oven to 475ºF. Remove any damaged outer leaves of cabbage and cut it 8 (for small ones) to 12 (for a large one) wedges. Coat a large baking sheet with 2 tablespoons olive oil. Arrange cabbage wedges in one layer, drizzling or brushing them with 2 more tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and freshly ground black pepper to taste. Roast for 8 to 10 minutes, until charred underneath (don’t panic if you see a few thin black edges; they’re going to taste amazing). Use a spatula to flip each piece over and roast for 5 more minutes, until the edges of the cabbage are dark brown.

Meanwhile, while cabbage roasts, place nuts on a smaller tray or baking dish and roast them next to the cabbage for 4 to 5 minutes. Remove and scatter them, still hot, onto a cutting board and coarsely chop them. Scoop into a bowl and finely grate the zest of half a lemon and all of the garlic over it. Add remaning 3 tablespoons olive oil to walnuts, a few pinches of salt and red pepper flakes and stir to combine. If you’ve got a couple minutes to let it all infuse as it cools, let it rest. When ready, squeeze the juice of half your lemon in and stir to combine. Adjust flavors to taste, adding more lemon if needed; you want this dressing to be robust.

The moment the cabbage comes out of the oven, spoon the walnut dressing over the wedges. Grate parmesan all over, to taste. Serve immediately, while piping hot. There will be no leftovers.

Tools: This is forever my favorite spatula, and particularly helpful here when you have unweidly wedges to flip. I prefer a Microplane rasp with more surface area and use this one.

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187 comments on roasted cabbage with walnuts and parmesan

  1. Sarah

    Just yesterday, I googled for a recipe that uses savoy cabbage, as I had it in my weekly vegetable box. I didn’t find anything interesting and was about to improvise, when this little recipe popped up in my RSS feed. Will try it tonight – it looks so delicious! Thank you.

    1. Linda Blinn

      This is the best cabbage recipe! Tender with crispy edges, the crunch of walnuts, lemony, cheesy finish – what’s not to love.

  2. Nat Deduck

    I’m in Love with roasted cabbage.
    I did it today and it was delicious!
    I served it with fresh green salad and lemon and chili roasted prawns. I trying to cook vegetables and protein simultaneously and it has been a success. Just need to keep an eye on the time and temperature, but it’s so handy and less dirty dishes.

  3. Kim

    I have made almost this exact recipe with Brussel sprouts. I never thought to make it with cabbage, but it makes complete sense. I think I may substitute Brussel sprouts for cabbage at Thanksgiving this year. It’s hard finding new sides that everyone likes and I think this is worth a try. Thanks for the inspiration.

    1. Patty

      I was just wondering that too, Emily. We have a nut allergy in our family, and I usually sub pumpkin seeds, but what else would work? Sunflower seeds?

      1. Sarah

        This is an incredible recipe. I’ve modified it with Indian spices and pumpkin seeds and it was awesome. My 4 year old ate it delightedly and asked for seconds… and thirds! I could see it being great with Japanese spices, or with a Vietnamese vinaigrette! All this to say, this one is solidly in the rotation. Thank you Deb!

        1. Max

          I was wondering what you tend to serve this with? I’m excited to try it but I”m a lazy cook and don’t want to put too much effort into another dish along side it. Sausages or simple kale and white bean stew or something, maybe? Asking cos you said you cook it frequently

          1. deb

            I would happily eat it solo for dinner, but it can be a side for basically anything you want — a protein, bean dish, or even a simple vegetable pasta.

      1. Hello! I love this idea! The best part of crispy brussel sprouts are the crispy leaves so I think this would be a great hit…and a heck of a lot easier to prep and cut than brussel sprouts. Thank you!

        As for nuts, in Middle Eastern cooking we use toasted nuts on top of everything and its delicious, but my husband has severe allergy to everything. I have found that toasting pumpkin seeds in a hot pan (no oil) and sprinkling on top of salads, rice, or veggies like this dish is AHHHHMAZING. Just let the toasted seeds cool off before adding, so they don’t get soft. Give it a try and good luck all!

      1. Casey

        Does savoy cook differently than green or red cabbage? My grocery store (a Whole Foods in an East Coast haven for veg folk, no less!) doesn’t reliably have savoy. I’ve tried Joshua’s version twice (once red, once green) and just made yours with green. No matter what, no matter how small my wedges, no matter how well spaced, I just end up with steamed cabbage unless I leave it in for an extraordinarily long time. I’m the last person on earth to become unhappy about steamed cabbage with walnuts and cheese (particularly if you #putaneggonit) but I feel like I’m missing all the fun. Perhaps it’s about cabbage type rather than technique?

          1. I made this once with Savoy and it was great (see previous comment). Apparently that was the one and only time that Savoy cabbage was available in Hawaii. So I made it a 2nd time with green cabbage. I was able to successfully brown it. While not as good as the Savoy, it was still delicious. Here’s how: cut the wedges thinner, raised oven temp to 500°, didn’t flip it over. Once the underside was brown(ish) I broiled the top, watching like a hawk because it will go from brown and crispy to burnt really fast.

            1. Pam

              I made this with regular green cabbage because that’s what my store had, followed Lisa’s directions above, and it was delicious! Only other substitution was cashews for walnuts (what I had on hand). It was a Smitten Kitchen St.Patrick’s Day around here: skillet Irish soda bread in the morning, this recipe and the twice-baked potato recipe (served with sausages) for dinner. As nobody here (except me) enjoys the traditional corned beef, cabbage, potato boiled dinner I grew up with, we went for non-traditional, similar-but-with-more-flavor options. Thanks, Deb!

      1. K

        Doeniseli, that’s a fantastic idea! I would use that half-popped corn, available as seasoned snacks, if I could – but standard popped corn would be delicious, too.

  4. Monica

    Have done this with endive! Add a bit of basalmic vinegar too. Generally do in stove top in a sauce pan, but just tried roasting them a few weeks ago!

  5. Lepa

    This reminds me to make the Six Seasons brussels sprouts slaw, which is also amazing and turned my kids onto brussels sprouts. Who knew that serving brussels sprouts raw would be the gateway drug? I know this isn’t relevant to your post but do keep the brussels sprouts in mind next time you pull Six Seasons off the shelf looking for fall/winter inspiration!

  6. Quinn

    Maybe a dumb question: since the outer layers of cabbage are pulled off, you still have to wash the inside of the cabbage? Or is it like an onion where you just peel it and that’s it?

    1. Shoshannah

      Lee is that you? I think it would work more or less but end up soggier…savoy cabbage has a loose texture and so doesn’t steam in this superb preparation. Also the open texture allows the dressing to coat the cabbage leaves. This recipe is absolutely perfect as written. Thank you Deb!

  7. clairezulkey

    I know I will love this because I’m eating a Trader Joe’s version right now coincidentally. They have a bagged hazelnut/brussels sprouts saute kit that seems similar and I’m in hog heaven. Bury me in roasted cruciferous vegetables with a little but of chopped nuts, maybe topped with a fried egg

  8. Charlotte in Toronto

    Perfect! I’m always looking for more ways to prep cabbage. This looks so easy. Thanks!
    Also a little off topic, I’m making a triple batch of your Homemade BBQ Sauce (via Ina Garten), canning it in 1 cup Mason jars and giving it as Christmas gifts along with the dry rub for your Oven Ribs Even Better. Those ribs are so popular when I make them and use that bbq sauce brushed on just before serving. You’re awesome! X0XO

  9. Maclean Nash

    Ohhhhh my goodness! How have I not thought to do this before?!
    This looks and sounds amazing!
    I’m envisioning topping this with a caesar salad dressing.

    Thank you, cannot wait to try this, youre recipes truly never disappoint!

  10. Sarah M

    You read my mind!! I checked this book out from the library last year when you posted a recipe to the Cabbage and Farro soup. It was awesome and then I returned it and forgot the title… I was thinking about it recently and wishing I could remember what it was called. Ding ding ding! Perhaps this time I’ll buy it :)

    ps– the recipe we have on repeat is the one that’s roasted butternut squash, walnuts, spicy cilantro pesto, and yogurt. Lazy pro tip– I just buy zhoug sauce from Trader Joe’s. Double lazy pro tip– just learned from Food52 that you can roast and eat butternut squash w/o peeling it. That makes this the easiest dish to make and is now on repeat for the fall/winter!

    1. K East

      I haven’t made this exact recipe, but I have roasted regular green cabbage that called for it to be sliced into circles. Just core it, turn it on its side and cut slices about 1″ wide — then follow directions above. I just minced 5 cloves of garlic, mixed with ghee and brushed/poured on the slices. They can be a little hard to flip since the rounds tend to separate a bit as they roast. They turn out crunchy and almost sweet. The recipe I used says 20min a side at 400 degrees, but the numbers above would be much faster.

    2. Meagan

      I just made this with green cabbage. I did cut the slices thinner, and it fell apart when I turned it, but it still tasted fantastic. I cooked it at the same temperature for probably 30 minutes total, and I still got nice browned crunchy edges. I think the big difference with the green cabbage is that it was a bit softer because it is more dense, the inner layers were a little steamed. But my husband and I still polished off the entire try just between the two of us! I served it with pork chops with a red onion confit. I’ll definitely make it again, and I would think it could be great with red cabbage too.
      Next time I might not core the cabbage and slice it across the entire head, so that it might stay together better when turning.

  11. Liza

    Made it tonight. It came out so good!!! Will definitely make again. Thank you for sharing this recipe, Deb!
    Sometimes I look at your recipes and this I’d like to make them all, one by one, “Julie And Julia” style. :))))

  12. Maro

    GAHHH I think I was in New Orleans, at so very many of the same places you went, while you were there! We go approximately every other year and I’m so glad you guys got some kid-free time there.

    Can’t wait to try this cabbage — may be on the menu for Thanksgiving.

  13. Elin

    I will definitely try this, it sounds great and I am always happy to find new dishes with cabbage! And lemon! Also I just wanted to mention that there is a small typo in the instructions (”remaning”).

  14. witloof

    A wonderful take away from reading Six Seasons was discovering Katz vinegars! I used to live in Berkeley and when he was talking about using extraordinary Katz vinegars in his recipes, I flashed back to my days working at the Berkeley Bowl and a chef who used to shop in my section and pepper me with questions about the stock {the owner had hired me because she knew I could cook, and she warned me he’d be grilling me}. Indeed, chef Albert Katz is the producer of Katz products, and I am so hooked on his Sauvignon Blanc, Viogner, and Zinfandel vinegars I can’t even tell you. I get them at an Italian grocery store in Essex Market.

  15. Wavewatcher

    Does it make a difference whether you chop the walnuts before or after roasting? I usually chop before roasting to avoid having to work with hot nuts. Plus, with walnuts especially, it will loosen some of the bitter skins, which can then be left in the pan.

  16. Christina

    Cincinnati? How did I not know you were here?! I would have invited you out for ice cream, to thank you for all the amazing recipes over the years.

  17. InsomnoMom

    I’m always looking for good Keto-ish side dishes. It’s so difficult when you’ve spent your whole life serving some form of potatoes as a side for every meal. This definitely fits the Keto requirements. I’m excited to try it.

  18. danana

    This is delicious! We had red cabbage in the fridge, so this is what we used; everything else was as according to your recipe. Thanks so much – we are trying to eat anti-inflammatory foods, and this covers a lot of bases. We will be making this quite often from now on. Thanks!!

  19. Weezie Fitzhugh

    This looks AMAZING! A non-food question: you recommended 2 kids’ books on Instagram, but it disappeared before I could make note. What were they? Always looking for book gifts! Thank you.

    1. Michonn

      I replied to the wrong comment above, but here it is again ha ha. The names were Mother Bruce and We Don’t Eat Our Classmates, both by Ryan T Higgins.

    2. Michonn

      I replied to the wrong comment somehow, but here it is again. The names were Mother Bruce and We Don’t Eat Our Classmates, both by Ryan T Higgins

  20. Margaret

    Thank you so much for this recipe — I’m trying to lower my carb, sugar, fat intake as per doctors instructions so am always on the lookout for recipes like this. I can’t eat so many of the recipes on blogs these days because of health concerns, but this one is a keeper.

  21. Margaret

    PS, I’ll have to use much less oil and fewer walnuts because of calorie concerns, but otherwise I can’t wait to make this, thanks!

  22. rose

    Yes – people are finally beginning to realize how delicious cabbage can be – it’s delectable. Cabbage makes an amazing gratin as well but I like the lighter look of this one – thanks!

  23. Renee

    I roast Brussels sprouts weekly 3 seasons a year. They’re great except they take way too long to cook. Will be trying this instead of sprouts tomorrow.

  24. Mary

    This was incredibly delicious. Only change was to use pecans instead of walnuts. Everyone, even the dedicated carnivores in the group, commented on how tasty it was. The flavors are outstanding. Thanks!!

  25. Anne

    And here I was bemoaning the end of bbq season and how easy it is to just throw cabbage on the grill for an easy dinner. What a genius solution to take the same idea indoors! Bonus, there is enough room on the sheetpan for a helping of chickpeas to crisp up in the same amount of time as the cabbage. I can see myself repeating this ad nauseam this winter!

  26. Just made this tonight to go on the side of a mac n cheese tray we bought from a local cafe. My husband and I ate all the cabbage and only a mouthful of the mac. So good! I did cook the garlic through though as my husbands alergic to it raw.

  27. Maro

    Farmer’s market only had large ones, so we started with a 3.5-pounder. But despite being dense, a half-head worked just fine, cut into thinner sections. They sort of fell apart a bit, which may have made cooking through easier.


  28. Elizabeth

    My 7 yr old ate this!!! He liked it!!
    My 16 yr old said “this cabbage challenges my world view ”
    Thank you!!!
    We are dairy and nut free, so we used roasted pepitas and no cheese.
    We are going to have a cabbage problem!

  29. Kate

    Can’t wait to try this! What about washing the cabbage – worried it won’t dry well and then get soft in the oven. What to do? Thanks!

  30. Cara Chamberlin

    So, so, so good. I overcommitted to the idea of a robust dressing and it was so lemony, so I fixed with a light drizzle of honey and all was right in the world. Thank you for helping me with the two Savoy’s that were languishing in my fridge!

  31. bethnichols

    I make something like this all the time, and instead of parm, it’s also good on a big smear of salted Greek yogurt. I have this for breakfast embarrassingly often.

  32. This was delicious! My friend said it was the best cabbage he’d ever had :)

    I think the walnut dressing was flavorful enough that this recipe doesn’t 100% need the parmesan, so anyone looking to make this vegan should go ahead and drop it! I would honestly have enjoyed like twice as much dressing. I would also say that you should taste the dressing and change the proportions to your taste — I ended up boosting both the lemon and the garlic. Again, it was amazing.

    1. K

      True, Maureen, but only small amounts are called for in this recipe as accents to the cabbage. This is a special way to treat what many consider to be an “ordinary” vegetable.

  33. mairsydoats

    I tried this with brussels sprouts – aside from crowding the pan (rookie move!) which made the roasting time longer – it was amazing. I didn’t have a lemon, so I subbed in lime. It was absolutely delicious. Also basically just eyeballed the cheese, nuts, and oil.

  34. Gail Aldrich

    I don’t usually take the time to comment on recipes but this one was so easy my husband made it! Lol He is the type that follows directions to the letter. And it was fabulous! We will be making this again. I will probably try adding the capers or kalamata olives when I make it, just because I tend to like that little extra bit of salty brine taste. Thank you Deb.

  35. Jamey

    Yum! I made this very faithfully, except I had one of those large Savoy cabbages (2.5 lb) you warned against. Lined pan with parchment, roasted for 15 minutes, flipped, roasted for 10, spread the wedges out a bit, roasted for 5 minutes more, and it was perfect! It didn’t look as cute as wedges, but it was just as delicious, I imagine – lots of those perfect crisp edges. There were leftovers because the children were in a mood, and it was perfect reheated and topped with an egg this morning.

  36. It is great! I made generally it as-written, but only had dried powdered garlic, so substituted that for fresh. I am usually pretty meh about cabbage, but this took it to another level and I was quite impressed. Reminiscent of kale chips, and generally lovely. Will repeat often this winter (long, dark, tedious, but rich in cabbage here in my part of the world). Served with mashed potatoes and grilled halloumi.

  37. Beth

    I should have known better than to have doubted the “There won’t be leftovers” comment … but come on, it’s cabbage. I’m SO pleased to say that I was very wrong! We scarfed this up before even touching the steak it was served beside. Next time I’d double the dressing and separate the cabbage leaves a bit more as the best bites were of crispy edges with plenty of dressing. The thicker parts closer to the core didn’t get as integrated with dressing so tasted more of steamed cabbage. I used Napa cabbage because that’s all my grocery store had – worked beautifully. It’s wonderful to have a quick, delicious, healthy vegetable side in rotation!


    I made this yesterday and it was awesome. It came together fast and was on the table for lunch without much fuss or time. My only complaint is that after roasting in oil and then adding more w/the walnut vinaigrette, it ended up a bit on the oily side. Maybe next time I’ll simply squeeze the lemon over the roasted cabbage, scatter with plain roasted walnuts and call it good enough. But I am now a convert to Team Roasted Cabbage, for sure. And my leftover walnut vinaigrette is going on a big arugula salad today and I may just use that vinaigrette recipe everywhere all day long forever, it’s so good.

    1. Kelly

      Thank you for the oil comment because I was thinking reading the recipe that it just seems like too much oil for me, so I came to the comments specifically looking for ones about the oil factor lol. Taking your note, I will go slow with it and be careful to eye ball so I don’t end up with cabbage-dripping-in-oil.

  39. marcia

    Do you think that a quart of Brussels sprouts would equal a head of cabbage.
    My CSA is giving me 2 qts of sprouts on Wednesday. A lotta sprouts for not so many people this year.

  40. This may be the best vegetable dish I’ve ever eaten! I made it exactly as written and it turned out exactly as promised. It is completely simple to make and heavenly to eat. As my husband said, “amazing and cabbage are not usually 2 words that go together.” Now that I think about it, I did make 1 change – I don’t like getting my fingers all stinky with garlic, so rather than grate the clove of garlic I smashed it with a little salt with a mortar and pestle.

    1. I’ve found that doubling the walnuts makes this a good, light meal by itself, serving half a head of cabbage per person. If you want it as a side, perhaps a cheesy polenta? Since you already have the parmesan for this recipe?

  41. Ab

    This was soooooo delicious, without the walnuts, even more low budget ;) made it as a side to a chicken-mushroom dish with potatoes. My husband loved it, I loved it. I’d make it every week in the colder months.

  42. Toffle

    I suspect it was the comment about the Smittten kiddlings eating this that welded it into my mind. It didn’t appeal to me at all, and yet i found myself buying a savoy cabbage. For reasons I still don’t understand, I decided to make this tonight, a night when I had plenty of time to cook and loads of other ingredients to use. I don’t comprehend why I loved this so much, it defies logic. And yet I did. And I will be making it again and again all winter. I subbed in a splash of cider vinegar for the lemon zest because I have not reached the stage of adulthood where I have lemons lying around the kitchen when I need them, and I refuse to believe the vinegar was not as good.

  43. Maclean Nash

    I thought I roasted all the veg there was to roast but somehow I missed cabbage!
    This is a new family favourite in my house! I loved the crispy bits and the pieces that didnt crisp were almost creamy in their consistency!
    Love love love!
    Thank you so much!

  44. Catherine Hyun

    This was delicious. I made it for Thanksgiving and it was a yummy addition to the meal. A Bright and lighter side dish than the usual holiday fare. I will make it again.

  45. Lynn pappas

    I made this last week using regular white cabbage as I could not find savoy. I even crushed and added the walnuts. This is totally transformational of cabbage. The flavor is sweet and subtle. Excellent recipe and very easy. It was brown on edges and perhaps less crispy than savoy but there was no compromise on the flavor.

  46. I made this the week after this recipe came out and I was BLOWN AWAY by how amazing it is! Thank you so much! This recipe is so delicious that my boyfriend said, “how can cabbage taste this good??”
    (Also, for those wondering about alternate cabbages: I used regular green cabbage because I couldn’t find savoy cabbage at my grocery store and it worked great!)

  47. Aurelia

    Dearest Deb,
    I can never remember where I see the Savoy cabbage for when I actually need one. Where did you find this lovely one? I have struck out from new Wegman’s to Greene Grape to Whole Foods to the farmers market. It was a pretty sad farmers market so maybe I just need to check back at the union square one next week? Maybe I have just missed the boat this year! Thank you so much!

  48. Katy

    Wow. I’m a cabbage convert. I’ve just polished off the rest of what was in the pan, I’ve never been a warm cabbage fan but after this I’ll be making it regularly from now on. Thank you for the gorgeous Instagram pic that inspired me to try it!

  49. This was deeply, soul-satisfyingly delicious. I often roast cabbage wedges with just olive oil, salt and garlic, but MY GOSH, this treatment elevates cabbage to another level. The melting laciness of the Savoy cabbage was so excellent with the insanely good walnut vinaigrette. In fact I can’t think of anything it wouldn’t be good on! Thanks, Deb!

  50. Kat

    I made this last night, faithfully to the recipe, and, it didn’t work! My oven is hot, the sauce was fantastic, the leaves were charred, but inside was both chewy and raw. I love cabbage, but this was such hard work. I’ll reheat it for a long time to see it this helps tonight it but I’m at a loss – maybe my cabbage was old? (I got two small savoys, 1 pound, and .75 pound). I’m at a loss. Any suggestions?

  51. lauraskandy

    I just ate one whole recipe ALL BY MYSELF. I can’t believe what you made me do. Thank you so much for this amazing recipe. (It took me about 30 minutes to get the cabbage brown and crispy, just so other people know.)

  52. Donna McBain

    This is now my winter “go to” recipe, with lots of red and white cabbage around. People who don’t care for cabbage will love it because the sauce is amazing. Don’t skimp on the lemon. I also grated the peel and added it atop the cabbage quarters. Fantastic! 🍋

  53. Kim

    I made this tonight with lemon pepper chicken and spinach/artichoke dip for an appetizer/extra side. It was fabulous! I was pleasantly surprised that our local small town Kroger had savoy cabbage. And, yes, the burned outside leaves are the BOMB!

  54. Susan Brown

    I’ve made this twice in the last week. I woke up in the middle of the night and thought, I must send this recipe to my sister. I sent the recipe to my sister, and she said, this is the second time you’ve sent me this recipe. So, it’s really good.

  55. Krista

    I now make this for roasted Brussels sprouts all the time and it’s like candy. I could eat it every day. Generally I forget to add the Parmesan.

  56. Diane

    Really good. I’ve made this 3 times in 2 weeks. Today I used regular cabbage instead of savoy and rough-chopped it. I didn’t have a lemon so subbed orange peel and rice vinegar. And it’s great hot but it’s also great at room temp or reheated the next day. Thank you!

  57. MK

    Oh man, I had a half a red cabbage leftover from making borscht, so i decided to give this a try and it is so, so good, especially given that it’s about 6 degrees in Chicago right now. The crispy edge leaves taste like the best kale chips ever.

  58. Brittany

    I…am going to need a bigger oven. I roughly chopped the roasted and dressed cabbage leaves, topped with some French lentils instead of the egg, and ate it with a few slices of crusty sourdough bread. I am never eating anything else ever again.

  59. Jane

    This was such a great dish. The dressing is fabulous with the cabbage. My batch took longer to cook, about 15 minutes on the first side and 10 in the second. I had a small cabbage (1.38 lbs), so it may have been my oven. Delicious anyway and worth the wait. Highly recommend!

  60. The boyfriend and I love this, and there are never any leftovers. We’ll eat this by itself, half a head per person, for dinner. He liked it so much he had me teach him how to make it (he’s not great with written recipes) so that he can make it himself. The only other recipe he’s had me teach him is my mom’s braised pork recipe.

  61. Molly C Turner

    Made this tonight at it’s every bit as good as she said it would be!! My husband and I easily devoured half a head of savoy cabbage in one meal. To save on calories, I sprayed the pan with non-stick spray and limited the olive oil on the cabbage. This recipe is one I’ll make again and again! Thank you Deb!

  62. Rebecca

    Great recipe! My CSA loves to load us up with regular red/green cabbage. I heeded the advice of one of the reviewers to cut my cabbage smaller (about 10 slices) and roast one side at 500 degrees for 20 minutes, flip, and broiled the other side for 10 more minutes. Honestly, I should’ve left the 500 degree side for 25 minutes to crisp things up a bit more.

    I also added the anchovy paste (1/2 tsp) to my walnut mix – which I think, along with the lemon, really made this dish.

    Excellent find!

  63. Leigh

    We made this and it was delicious. Had regular cabbage and cooked it for about 45 minutes. Cabbage was soft inside and dark and crispy on the outside. Added 2 tablespoons of capers and lemon juice to the sauce. It was all delicious. The sauce would be great in other things too!

  64. Akemi

    I agree with everything you say about this dish! I would happily eat it every day. The only reason I didn’t make it again tonight (after last night) was I had the crispy potato roast in the oven at a different temperature. Tomorrow, though!! Thank you for a marvelous dish.

  65. I made this last night to go with corned beef. It was fantastic. And I got lucky because my husband wasn’t feeling good and didn’t eat any, so I had leftovers.

    I couldn’t let it go to waste, so I chopped it up and I’m eating it today for lunch with tuna. The cabbage really held up and the flavors are great. Next time I’ll add a bit more lemon if I’m making it specifically to eat cold.

  66. I just bought a ginormous Savoy cabbage in order to try this recipe. It’s going to be just me at home for the coming week – does this reheat well, or should I only roast one or two wedges at a time?

  67. Brynn

    I made this (doubled the dressing since my cabbage was big-ish) and love it… then made it two more times that week with brussel sprouts instead of cabbage. The dressing is just so good! The first time I forgot to add the lemon juice in at the end (!!!) but still good, just less kick and more garlic forward. Had leftovers for breakfast with a crispy egg, because that’s how life is.

  68. Diane

    I’ve made this once before, but this time I made it with brussel sprouts and put it over tortellini for an easy and delicious main course. Even the left-overs are exceptional.

  69. Lori from Jerusalem

    Wow – this was FANTASTIC! Made it with a mix of regular old purple cabbage and white cabbage, otherwise exactly as written. Addictive! Thanks for this recipe – definitely a keeper. And you were absolutely right – NO LEFTOVERS. 😊

  70. Akemi

    Thank you for this, Deb! I made it tonight for the fourth time or so (in a few months) and it delivers every time. I always make it with ordinary cabbage, not Savoy, and it’s delicious. Tonight I served it with a mushroom risotto, a carrottes rapés (from you and David Leibovitz, sooo good!! and a perennial favorite) and a green salad of herby leaves. It was a fabulous dinner, thanks!

  71. Hillary

    This is AMAZING. Who knew cabbage could taste so good??? I found some savoy cabbage at the farmers market. It is hard to find in my grocery store so I haven’t been able to make this. Does it work with regular cabbage or does it need to be savoy cabbage?

    1. deb

      You can use. and it is still tasty but it’s far more magical with savoy, because savoy has a ruffly lettuce quality to it. Red and green cabbages burn faster and don’t get as tender.

  72. Irene+Nicola

    Wow, sounds just like something I would love (minus the cheese). Yesterday, I made the Butternut Squash and Caramelized Onion Galette, it was a hit!!

    Note: I have been following you for MANY years. Way before your connection with Bon Appetit. Anyway, I just don’t like cheese. No allergies, just never grew to like it. I cook and bake everyday and I utilize many of your recipes (I have all your books) and I just omit the cheese. Or I provide the cheese at the end for my husband/family/guests to add at the end. All my friends and family rave about the delicious food.
    Just thought you would like to know! Keep it up. You are amazing!

  73. DV

    This was delicious and I’m not a cabbage fan. The dressing was fabulous; I didn’t have walnuts, used almonds + pecans. Didn’t have Parmesan, subbed with a few spoonfuls of pecorino and mixed it into the dressing. Next time I’ll double the dressing. Looking forward to leftovers.

  74. Kristin

    This was so so so delicious! I made it with regular green cabbage and it was still amazing. I chopped the walnuts and cooked them in a nonstick skillet b/c I worried they would burn in the oven. Otherwise made as written. Never knew cabbage could be this good.

  75. Candace

    Looks yummy Rose!! I wish I could get Suna to be interested! ughhhhh. Any advice for a picky 9yr Old? I also wish the girls could get together. Can’t wait for you guys to visit Liberia again. Keep safe!

  76. M m Seley

    Made as written, but added mashed anchovies in the dressing. Delicious. Great way to use cabbage during the winter when fresh organic vegetables are more scarce. Deelish.

  77. Cara

    This was delicious! Everything I hoped for. Added a bit of minced anchovy to the dressing as well as some Aleppo Pepper. My walnuts were already burned in places by the time I checked them at four minutes. Next time I will roast them as the oven is preheating.

  78. Kim Nutt

    So we did use way too big a cabbage and I’m SO GLAD WE DID because we cannot get enough of this! We just doubled the dressing recipe and parmesan cheese to ensure each slice had plenty of zest and WOW!! Cabbage has forever been transformed for me.

  79. Elissa Douglas

    I had left over shrimp from tacos. I put the shrimp and roasted onions on top of the roasted cabbage. It was delicious. I will this again!

  80. Anne Marie

    This is one of my all time favorite recipes! Made it for Thanksgiving 2019 not knows what to expect and it was a hit. Made it with red cabbage instead of savoy and it worked out great.

    The second time making it was a lesson in the mistake of too much lemon. I went overboard and added an extra 1/2 lemon and it overpowered the dish. One lemon is just right!

  81. Sandy

    For those of you wanting to make this with regular green cabbage (or red), please wait until you have savoy. It’s simply not the same. Green cabbage was boring, funky (not in a good way), and heavy/oily. Savoy was delicate and refined.

  82. Vi

    Just made this and it’s so good! I just ate a whole napa cabbage!
    I think the lemon/garlic/walnut/parmesan topping would also be great on pasta.

  83. Laura

    Long time listener, first time caller. We were all so impressed by cabbage (?!) that I had to post. The lemon really sets it off, and the parmesan at the end is a great addition (sans parmesan for my vegan sister-in-law). We’re now contemplating doing our brussel sprouts like this – chopped in half – for Christmas; their presence is a non-negotiable in our UK Christmas table. Thank you!

  84. elise chan

    I made this for dinner tonight. It was fantastic. I am on strict AIP diet and can’t have grain, dairy or sugar. I omitted the parm and it was compliant. I am always on the lookout for new, creative ways to cook that are AIP-compliant. Thank you so much for this contribution.

  85. Beth

    This dish did not disappoint!! I had been eyeing it for a while and scored a small Savoy cabbage at the store today. I came home and made it for lunch and am now sad that I didn’t buy two heads of it. That’s a super satisfying veg centered dish.

  86. elise chan

    I made this for dinner tonight and it was delish! It smelled so good when I grated the lemon and garlic over the hot walnuts. I am so thrilled to find this technique because it’s autoimmune protocol compliant (no grain, no dairy and no sugar). I just have to omit the parm. Thanks so much for sharing this. Next time, I will add anchovies and/or capers. I appreciate your creativity and the time you took to test this recipe. It’s a winner.

  87. Gail Viechnicki

    I made this to find a use for the enormous cabbage my neighbor gifted me from her farm share.

    My wedges fell apart, and I cooked this waaaaay longer to really get a good char (cannot crowd the baking sheet, pro-tip for next time).

    The walnut dressing is the BOMB though, and I will be putting it on every roasted veggie- delicious! Doesn’t even need the parm.

  88. Seawatcher

    Is there a reason not to chop the nuts before roasting them? It seems it would so much easier to chose before they are heated. But there must be a reason to roast before chopping because most recipes seem to do it in that order.

  89. Joni

    Well I burnt the walnuts the first time! When the timer went off for the 5 min I forgot it was for walnuts. Luckily I had more to toast. This is a delicious recipe! Used a lemon off my tree, delish & juicy. Thank you for a nice alternative veggie recipe.

  90. Leanne

    Made this last night with some white bean pesto burgers and I felt like I had made the best go-to meal of my life! My husband loved the cabbage and I think this will be a frequent visitor to our table.

  91. Shelagh

    I’ve made this with Savoy cabbage and it was yummy, but I have a regular cabbage to use up and wonder if I would get the same result? I didn’t see any comments about this.

    1. deb
  92. Mona

    Hi Deb,

    Do you normally recommend roasting vegetables with extra virgin olive oil? I was always told not to due to a low smoke point. Thoughts?

  93. Sally

    I’ve just made this. It is so tasty and I suspect the leftovers will not be left for long. It’s late summer in New Zealand and I had to use a very ordinary tightly packed round cabbage; I should have looked at the cabbage pictures closely and noted that you cut them so they had a core or spine to hold each slice together. Mine dish was not so tidy but it’s truly delicious nonetheless. Thank you for another great recipe.

  94. Lisa

    I have been eating cabbage a lot of different ways the last few years and this was a winner. I used regular old green cabbage because that was what I had, and it was delicious. I will try it with savoy cabbage next time, but I can’t imagine liking it any better! I served it with roasted chicken and mashed potatoes. It was perfect for this rainy Tuesday night!.

  95. Athina

    My bf picked up a fairly large and pale green savoy cabbage. I cut it up into several small wedges. I have a very hot oven and unfortunately, by cabbage did not cook as thoroughly as I would have liked. Next time, I will definitely increase the heat and the cook time. I will also be on the lookout for smaller, less densely packed heads of savoy. The dressing was delicious. I recommend roasting them beforehand in a cooler oven. Nuts will burn quickly in a 475 deg oven. I would definitely add anchovies next time.

  96. Margaret O’Neil

    I just ate a whole cabbage by myself. It was small, but still…. Made per the recipe but added a bit of anchovy paste to the dressing.

  97. Athina

    This recipe was very disappointing. I did not find it to be delicious, and the texture of the cabbage was off. The burnt pieces imparted an acrid bitter flavor. Not a winner for me.

  98. Mandy S

    I am not a cabbage fan but was enticed by Deb’s write up about this recipe, and I’m so glad I tried it! My grocery store savoy cabbages are paler than the one in the photos here, but it is realistic turned out great. I must’ve made this 6 times in the last couple of months. So good!

  99. hk

    This is my favorite dish of all time. I served it to a friend last night and she dropped to the floor with joy (and that was without cheese and a delay between roasting and eating).