roasted cabbage with walnuts and parmesan
The recipe is inspired by one in that astoundingly good vegetable cookbook I talk about a lot here (see: this asparagus salad and this soup) because I think (ahem, after my own two) you might enjoy it a whole lot: Six Seasons. I made, okay, quite a few changes the cooking time was too long without flipping it, and its better when cooked on two sides. The original recipe has saba (an acidic wine reduction) or vinegar but I got the flavor I wanted with just lemon. There were breadcrumbs but I skip them; the cabbage is roasted in butter, not olive oil, but I found it just smoked a lot. I add lemon zest, since Im already using a lemon. The nuts are already toasted in the recipe, but mine never are so I worked it into my take, below. Honestly, I havent looked at the original recipe in so long (you wont need to once youve made it once or twice), I had to pull down the book just to see what changes Ive made.