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Oven Roasted Cabbage with Apples and Warm Rosemary Walnut Vinaigrette
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Simple ingredients, beautifully prepared — that’s the magic of this Oven-Roasted Cabbage with Apples and Warm Rosemary-Walnut Vinaigrette. The cabbage caramelizes in the oven while the warm vinaigrette, rich with toasted walnuts, rosemary, and butter, adds depth and aroma. It’s a rustic, elegant side that pairs perfectly with fall roasts or holiday mains — a dish that embodies the Chefs’ Choir(SM) spirit of seasonal creativity and soulful cooking.
Oven-Roasted Cabbage with Apples and Warm Rosemary-Walnut Vinaigrette
by Chef Saul Bolton
Ingredients
- 2 heads green cabbage, cut into eighths
- 1½ cups walnuts
- 3 cloves garlic, grated on a microplane or box grater
- 6 rosemary sprigs, leaves removed
- ¼ cup butter
- ¼ cup plus 2 Tbsp olive oil
- ¼ cup apple cider vinegar
- Sea salt, to taste
- Black pepper, to taste
Procedure
Preheat your oven to 450F degrees.
Toss the cabbage with 2 tbsp of olive oil and a large pinch of salt
Divide the cabbage between two lined baking sheets and roast in the oven until the cabbage is browned and tender, 30-45 minutes.
When the cabbage is cooked, remove it from the oven and let it cool while you are making the vinaigrette.
Meanwhile, in a large skillet toast the walnuts over medium heat until they are fragrant, about 5 minutes. Add the butter, rosemary, and garlic and cook until the butter is lightly browned. Add the olive oil and vinegar and simmer until the vinegar is slightly reduced and the dressing is emulsified.
Season the vinaigrette with salt and black pepper and spoon over the roasted cabbage to serve.
INGREDIENTS
PROCEDURE
- 2 heads of Green Cabbage, cut in 1/8ths
- 1 1/2 cups Walnuts
- 3 cloves of Garlic, grated on a microplane or box grater
- 6 Rosemary Sprigs, leaves removed
- 1/4 cup Butter
- 1/4 cup plus 2 tbsp Olive Oil
- 1/4 cup Apple Cider Vinegar
- Sea Salt, to taste
- Black Pepper, to taste
1. Preheat your oven to 450F degrees.
2. Toss the cabbage with 2 tbsp of olive oil and a large pinch of salt
3. Divide the cabbage between two lined baking sheets and roast in the oven until the cabbage is browned and tender, 30-45 minutes.
4. When the cabbage is cooked, remove it from the oven and let it cool while you are making the vinaigrette.
5. Meanwhile, in a large skillet toast the walnuts over medium heat until they are fragrant, about 5 minutes. Add the butter, rosemary, and garlic and cook until the butter is lightly browned. Add the olive oil and vinegar and simmer until the vinegar is slightly reduced and the dressing is emulsified.
6. Season the vinaigrette with salt and black pepper and spoon over the roasted cabbage to serve.
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