Cabbages caramelized in EVOO is always a winning flavor combo. Try using a medium to robust oil for this recipe to stand up the flavors of the garlic in the gremolata and the roasty flavors of the cabbage.
Recipe developed by Chef Kevin O’Connor for the California Olive Oil Council.
- 1 head of Savoy cabbage
- 3 tablespoons of EVOO
- ⅓ cup vegetable stock or water
For the Gremolata:
- 1 garlic clove
- 1 lemon
- ¾ cup toasted and chopped walnuts
- A pinch of salt
- ¼ cup EVOO
- 1 tablespoon freshly chopped chives
- Preheat the oven to 375°F. Remove and discard the outer leaves of the cabbage. Trim the base of the cabbage before cutting the whole head into quarters, keeping the core intact. Heat a cast iron pan to a medium high heat with three tablespoons of EVOO. When the pan is hot, carefully place the cabbage into the pan, cut sides down. Cook each cut side for ~3 minutes or until deep golden brown. Flip the cabbage on to the last, uncooked side and season each piece with a pinch of salt. Add the vegetable stock to the pan before placing a lid over the top. Transfer the pan to the 375°F oven for ten minutes, or until cabbage is tender.
- To make the gremolata, start by zesting a lemon and grating the garlic clove on the zester. Mix together the grated garlic, lemon zest, chopped walnuts, EVOO, chives and a pinch of salt until well combined. Set aside.
- Remove the cabbage pan from the oven and take off the lid. Squeeze the juice of the zested lemon over the cooked cabbage, then transfer the cabbage to a plate. Spoon the walnut gremolata over the top of each piece before serving.