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Side Dishes

Roasted savoy cabbage with Parmesan and walnuts

roasted savoy cabbage

Had you ever thought about oven roasted savoy cabbage? I hadn’t. Until I saw this recipe that caught my (strong) curiosity.

I like savoy cabbage very much, but I had only cooked it into soups, or with meat sauce. Never thought about roasting it. But when I saw this recipe on SmittenKitchen, I understood it couldn’t be bad and I decided to give it a try. And I cooked it twice in a week, so much we liked it.

This roasted savoy cabbage is a tasty and quick side dish. It is really difficult it won’t please all, and it is pretty sure there will be no leftovers.

roasted savoy cabbage


  • 1 medium savoy cabbage
  • 4 Tbsp extra virgin olive oil (or more to taste)
  • 1 tsp salt + more to taste
  • freshly ground pepper
  • 1/2 cup walnut halves
  • 1 garlic clove (or dried garlic)
  • 1 lemon
  • Parmesan grated cheese


  1. Turn on the oven 428°F.
  2. Clean tha savoy cabbage eliminating outer damaged leaves and cut it in 8 wedges.
  3. Line a baking sheeet with parchment paper and spread some extra virgin olive oil on it.
  4. Arrange savoy cabbage wedges without overlapping them. Add a thread of oil, salt and pepper.
  5. Bake in pre heated oven for about 8/10 min, until charred underneath.
  6. Using a spatula, carefully flip wedges and bake for 5/7 minutes more.
  7. Meanwhile put the walnut halves into a small pan and put into the oven for 4/5 minutes.
  8. Take them out of the oven and, while still hot, roughly chop them and transfer them to a small bowl.
  9. Add zest of half lemon, garlic and 2/3 Tbsp extra virgin olive oil. Add salt to taste and mix.
  10. When cabbage is ready, add juice of half lemon to wanuts mixture and distribute over the cabbage wedges. Add grated cheese and serve immediately.
  11. Buon appetito!

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