|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 8g||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These slices of roasted cabbage are tender in the middle and browned and crispy around the edges. With just salt and pepper they're a fine side dish, but pesto will add a gorgeous green color and lots of flavor.
Blending parsley into pesto accentuates parsley's clean, grassy flavor. If parsley pesto isn't your thing, then top roasted cabbage with traditional basil pesto or any favorite pesto recipe.
- 1 head green cabbage (sliced into 1/2-inch thick rounds)
- 1/2 cup extra-virgin olive oil
- 1/4 cup walnuts
- 1 garlic clove (chopped)
- 1/4 cup Parmigiano-Reggiano cheese (grated)
- 3 cups parsley leaves (approximately 1 small bunch parsley)
Preheat oven to 425 F
Brush a baking sheet with a little bit of oil or cover with parchment paper.
Arrange the cabbage slices on a baking sheet. Brush one side with a light coating of olive oil. Lightly season with salt and pepper.
Cook until the cabbage is tender in the middle and the edges are browned and crispy (about 40 minutes)
In a food processor, pulse the walnuts, garlic, and cheese until finely chopped.
Add the parsley. With the blade running, slowly pour in half the olive oil. Continue adding oil until the pesto has the consistency you want. (It’s not necessary to use all of the olive oil if the pesto reaches your desired consistency first.)
Add salt to taste.
Drizzle pesto over the cabbage. Serve warm or at room temperature.