Fall calls for cozy, easy to make, warm recipes and this is no different. My family eats up this roasted cabbage every time I make it! You can use pumpkin seeds, like I do, but you can also substitute with pine nuts, walnuts or pecans. Any way you slice it, it's a great fall dinner side dish with all the nutritional punch that comes along with cabbage! (Adapted from Smitten Kitchen)
Makes 4-6 servings. About 20 minutes of prep time.
2 small heads of savoy cabbage (it roasts better than green or red cabbage)
7 tablespoons of extra-virgin olive oil
1 teaspoon kosher salt
freshly ground black pepper
1/2 cup pumpkin seeds
2 garlic cloves
a pinch of red pepper flakes
grated parmesan, to taste
Heat oven to 475ºF. Discard any damaged outer leaves of cabbage. Cut cabbage into 8 wedges. If your cabbage is on the bigger side, cut into 12 wedges. Coat a large baking sheet with 2 tablespoons olive oil. Arrange cabbage wedges in one layer, drizzle 2 tablespoons of olive oil, 1 teaspoon kosher salt and freshly ground black pepper to taste. Roast for about 10 to 15 minutes, until charred underneath.
Place the pumpkin seeds in one layer on a small baking sheet and roast them next to the cabbage for 4 to 5 minutes. Remove them from the oven and carefully scoop them into a bowl. Pulverize them in a food processor or put them in a plastic bag and beat with a meat tenderizer until fine. Finely grate the zest of half a lemon and the garlic cloves and sprinkle over the seeds. Add the remaining 3 tablespoons olive oil, a few pinches of salt and red pepper flakes. Squeeze the juice of half the lemon in and stir to combine. Adjust flavors to taste, adding more lemon if needed.
Once the cabbage comes out of the oven, spoon the pumpkin seed dressing over the wedges. Grate parmesan all over, to taste. Serve immediately. Enjoy!