Roasted Savoy Cabbage with Walnut Dressing

Ingredients

1 medium-large (1 3/4 pounds) or two small heads Savoy cabbage use small rather than large if possible

7 tablespoons extra-virgin olive oil divided into portions

1 teaspoon kosher salt plus more to taste

freshly ground black pepper to taste

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

Equipment

oven

spatula

Microplane

Directions

Heat oven to 475ºF. Remove any damaged outer leaves of cabbage and cut it into 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.

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 remaining 3 tablespoons olive oil to walnuts, a few pinches of salt and red pepper flakes and stir to combine. Let it rest for a few minutes to infuse.

When ready, squeeze the juice of half your lemon in and stir to combine. Adjust flavors to taste, adding more lemon if needed.

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.