• 1 head savoy cabbage (cut into large wedges)
• 1 (8 oz) mushrooms (any variety, sliced)
• 2 Tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

(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.

• 1/2 cup walnuts (chopped)

Add to a small dry skillet over medium heat.  Cook for 2-3 minutes, stirring frequently, until toasted and fragrant.  Remove from the heat.

• 1/2 cup Panko bread crumbs
• 1/2 cup parmesan cheese (shredded)
• 4 Tbsp olive oil
• 2 Tbsp lemon juice (juice from one large lemon)
• 1 Tbsp fresh rosemary (chopped, or 1 tsp dried rosemary)
• 1/2 tsp garlic powder

Add to a medium sized bowl, along with the toasted walnuts, and stir to combine.  Set aside.

• 1 Tbsp white balsamic vinegar

When cabbage and mushrooms are done, remove them from the oven and drizzle with balsamic vinegar.

Serve the cabbage and mushrooms topped with the walnut parmesan crumble.