How to prepare Simmered Cabbage

 Simmered Cabbage With Parmesan, Walnuts and Anchovies

YIELD : 3 to 4 servings

TIME : 45 minutes

Simmering cabbage wedges at high hotness makes them fresh at the edges and delicate in the center. Here, the fancy fissure between the leaves are loaded down with an interesting blend of anchovies, pecans and Parmesan, giving the areas crunch and a profound appetizing flavor. Serve them as a light, meatless fundamental course, matched with noodles, rice or dry bread, or as a generous side dish to broil chicken or fish.

INGREDIENTS    

1 medium head green cabbage (about 2 1/2 pounds)

½ cup extra-virgin olive oil, plus more as needed

 Salt, as needed

¾ cup finely grated Parmesan, plus more for serving

6 anchovy fillets, minced

2 fat garlic cloves, finely grated, passed through a garlic press or minced

1 teaspoon fresh thyme leaves

½ teaspoon freshly ground black pepper, plus more as needed

⅔ cup chopped walnuts or other nuts, such as almonds or hazelnuts

½ cup chopped fresh dill or cilantro.

Preparation 

STEP 1

Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.

STEP 2

Place wedges on a rimmed sheet pan, flat sides down. It’s OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.

STEP 3

In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.

STEP 4

Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.

STEP 5

Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.

STEP 6

Sprinkle cabbage with dill and more Parmesan and black pepper, if you’d like. Serve immediately.