Roasted Cabbage with Anchovies, Walnuts and Dill
This might sound like a surprising combination, but trust me—it’s delicious! The first time a friend made this roasted cabbage for me, I was hooked. I never knew cabbage could taste so good!
With just a little prep, you pop these wedges into the oven, and they become the perfect side or main. This dish works beautifully with grains, roasted proteins, or bean stews, and the anchovy paste adds a rich umami depth while the dill and walnuts give brightness and crunch.
The secret to amazing roasted cabbage is a high oven temperature: it creates a bit of char on the edges while keeping the inside soft and tender.
~Carolyn
Roasted Cabbage with Anchovies, Walnuts and Dill
Ingredients
1 head caraflex cabbage
2–3 tbsp olive oil (plus extra for drizzling)
4–6 anchovy fillets
2 garlic cloves, minced
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt and black pepper, to taste
¼ cup walnuts, chopped
2 tbsp fresh dill, chopped
Directions:
Preheat oven to 450°F. Cut the cabbage into quarters, remove the core, and slice each quarter into 1½-inch wedges.
Place the wedges flat-side down on a baking sheet. Drizzle with olive oil and season with salt.
Mash anchovies, garlic, and thyme with oil to make a paste. Rub the paste between the cabbage leaves.
Drizzle a little more oil over the cabbage and roast for 25–30 minutes, until lightly browned.
Sprinkle chopped walnuts on top and roast another 5 minutes until tender and caramelized.
Finish with fresh dill, lemon zest, and black pepper. Serve immediately.