BRIGHTRX: PARMESAN-ROASTED CABBAGE WITH HERBY-WALNUT VINAIGRETTE

| Apr 22, 2020
Sheet pan recipes for easy, comfort dinners in quarantine.
BRIGHTRX: PARMESAN-ROASTED CABBAGE WITH HERBY-WALNUT VINAIGRETTE

Welcome to April BrightRX — dedicated to sheet pan dinners. Why do we love sheet pan dinners? They require very little preparation and clean-up. So you can give your dishwasher a break tonight, and nourish with one of these warm, comforting, and light dinners.

 

Parmesan-Roasted Cabbage with Herby-Walnut Vinaigrette

By Ariel Knutson

 

Serves 4

 

Ingredients:

 

  • Medium green cabbage (about 1 ½ pounds)
  • 6 tablespoons of Brightland AWAKE, plus more to oil the pan
  • Kosher salt
  • Freshly ground pepper
  • 5 tablespoons grated Parmesan
  • ⅓ cup walnuts
  • ⅓ cup loosely packed parsley, chopped
  • 1 small shallot, minced
  • 1 large lemon

 

 

Directions:

 

Arrange a rack in the middle of the oven and heat to 475°F.


Cut the cabbage through the core into 12 wedges. Lay the wedges down on a large, lightly oiled baking sheet and drizzle or brush with 3 tablespoons of Brightland’s AWAKE olive oil. Sprinkle with 3 teaspoons of grated Parmesan. Season with salt and freshly ground black pepper. Roast the cabbage for 20 minutes. 

 

While you roast the cabbage, make the herby-walnut salsa. Lightly toast the walnuts on the stovetop for about 1 minute on medium dry heat. When done, roughly chop.

 

Add the chopped walnuts to a bowl  alongside the parsley, shallot, and the remaining 3 tablespoons of Brightland’s AWAKE olive oil. Zest and juice half of the lemon, and add to the bowl as well. Add a pinch of salt, pepper, and stir to combine.

 

When the cabbage is done, spoon the herby-walnut mixture on top and sprinkle with remaining Parmesan. Serve immediately.