Some of our cabbages were just enormous this year (note to self - plant them closer next year!) which we know can be intimidating but this recipe is seriously a remedy for any cabbage hesitation you might have. It is delicious!
Heat oven to 450ºF. Remove any damaged outer leaves of cabbage and cut it 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 (don’t panic if you see a few thin black edges; they’re going to taste amazing). 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 remaning 3 tablespoons olive oil to walnuts, a few pinches of salt and red pepper flakes and stir to combine. If you’ve got a couple minutes to let it all infuse as it cools, let it rest.
When ready, squeeze the juice of half your lemon in and stir to combine. Adjust flavors to taste, adding more lemon if needed; you want this dressing to be robust.
When ready, squeeze the juice of half your lemon in and stir to combine. Adjust flavors to taste, adding more lemon if needed; you want this dressing to be robust.