For those of us who grew up with Irish parents, cabbage is woven into childhood memories.  More often than not, it was simmered alongside corned beef until it became meltingly soft, soaking up the flavor of the meat.   It was comforting and familiar, but it rarely showcased cabbage at its best.

Cabbage, however, is one of the most nutritious vegetables available.  Rich in vitamins C and K, fiber, antioxidants, and glucosinolates that support the body’s natural detoxification processes, it has far more to offer the body than many of us realized growing up.  Like most vegetables, it also benefits from a lighter touch in the kitchen, preserving both its texture and much of its nutritional value.

This recipe reintroduces cabbage in a completely different way-crisp, vibrant, and full of flavor.  It’s a reminder that sometimes the ingredients we took for granted deserve a second look.

Roasted Cabbage with Parmesan and Anchovies

3-4 servings
Time – 45 minutes
INGREDIENTS
1 medium head green cabbage
1/2 cup olive oil
Salt, as needed
1/2 cup grated Parmesan
4 anchovy fillets, minced
2 garlic cloves, minced
1-2 tspn fresh thyme
Black pepper
1/2 cup fresh dill

Preheat the oven to 450°F (230°C).

Cut the cabbage into quarters lengthwise through the core, then remove the core and stem.
Slice each quarter lengthwise into 1½- inch-thick wedges.
Place the wedges in a large bowl and drizzle with olive oil.
In a small bowl, combine the Parmesan, anchovies, garlic, thyme, and black pepper. Massage the mixture into the cabbage, coating all sides evenly.
Lightly drizzle with a little more olive oil.
You do not need to add salt, as the anchovies provide enough salty flavor. If you prefer not to use anchovies, season with a little salt instead.
Roast for 25–30 minutes, or until the cabbage is tender and lightly browned in spots.
Transfer to a serving platter and sprinkle with a little more Parmesan, freshly ground black pepper, and dill.
Serve immediately.

Bon appétit!🧡