Why We Like It
We love our simple Roasted Cabbage recipe so much that we had to create another version! This time you top the roasted cabbage with an absolutely delicious crumble topping made of walnuts, parmesan cheese and panko breadcrumbs -- a hit with the whole family!
Preheat the oven to 400 degrees
Prepare and Roast:
(We recommend roasting the cabbage and mushrooms on separate baking sheets. This will help prevent mushy cabbage, because the mushrooms will release their liquid before browning and caramelizing.)
Place the cabbage wedges on one baking sheet and drizzle with 1 Tbsp of oil and sprinkle with salt and pepper. Then, on another baking sheet, place the mushrooms in a single layer and drizzle with remaining 1 Tbsp of oil and sprinkle with salt and pepper. (If desired, you can toss the mushrooms with their oil, salt and pepper in a bowl before adding to the baking sheet.)
Roast in the oven for 20 minutes, then turn the cabbage wedges and toss the mushrooms so they brown evenly and roast another 5-10 minutes until browned and tender.
Toast the Nuts:
Add to a small dry skillet over medium heat. Cook for 2-3 minutes, stirring frequently, until toasted and fragrant. Remove from the heat.
Make the Topping:
Add to a medium sized bowl, along with the toasted walnuts, and stir to combine. Set aside.
When cabbage and mushrooms are done, remove them from the oven and drizzle with balsamic vinegar.
Serve and Enjoy!
Serve the cabbage and mushrooms topped with the walnut parmesan crumble.
Nutrition Information for one serving
- Calories: 440
- Fat: 34 g
- Saturated Fat: 5.4 g
- Total Carbohydrate: 27 g
- Cholesterol: 9 mg
- Fiber: 8 g
- Sugars: 6 g
- Protein: 11 g
- Sodium: 425 mg
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- Lemony Chia Seed Pudding
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- Orange Rosemary Salmon
- Rosemary Garlic Pork Chops
- Summer Bounty Buddha Bowl
- Fennel Salad with Orange Mint Vinaigrette
- Watermelon with Yogurt and Toasted Rosemary
- Louisiana-Inspired Cauliflower Sandwich