Roasted Red Cabbage, Walnuts & Parm

Roasted Red Cabbage, Walnuts & Parm

Red cabbage shines in this side dish with deep, savory, and nutty flavors. A good searing in the oven (or on the grill!) unlocks the veggie’s star potential, and pantry stalwarts olive oil, nuts, and good Parmigiano cheese makes this an easy weeknight gourmet option.

Get your oven really cranking and let the cabbage roast until it’s dark and crispy – a few burnt edges only add to the flavor. A touch of pureed garlic and lemon juice turn simple walnuts into a sauce with a bright, Mediterranean feel.

This would make a phenomenal side dish with just about any protein. Think about hard-boiled eggs for a warm lunch, or grilled steak, tuna or swordfish for dinner. It tastes great at room temperature, too.


Roasted Red Cabbage, Walnuts & Parm


  • ½ head of red cabbage
  • salt
  • fresh black pepper
  • ¼ cup olive oil
  • Sauce:

  • ½ cup chopped walnuts
  • 1 clove garlic
  • juice of ½ lemon
  • ¼ cup olive oil
  • salt
  • Parmigiano cheese, grated
  • Parsley, finely chopped


  1. Pre-heat the oven to 500F.
  2. Slice the red cabbage into 8 wedges.
  3. Mix and season cabbage wedges with salt, black pepper and olive oil. Roast until dark and crispy, about 15 minutes.
  4. Meanwhile, prepare the sauce: Using a sharp knife, zester or garlic press, mince or puree garlic and place in a small bowl.
  5. Add lemon juice, walnuts, olive oil and salt to taste.
  6. To serve, drizzle walnut sauce over roasted red cabbage. Garnish with Parmigiano and parsley.


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