Go Back

Oven Roasted Cabbage with Apples and Warm Rosemary Walnut Vinaigrette

Image
Jump to Recipe

About Chefs’ Choir®

A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →

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

  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.

More Thanksgiving Recipes

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.

Hungry For More?

Sign up for The Dish, Great Performance's Newsletter
Sign Up

More Recipes

September 2025 Food Festival - Corn; Festival card designed by Danica Andler

September 2025 Food Festival: Corn

Corn takes center stage this September! Learn how to make a rich and comforting corn chowder featuring sweet kernels, hearty potatoes, and fragrant tarragon—all simmered in a homemade corn stock that makes the flavors shine.

Read More »
Young dandelion greens in a colander on the grass

Dandelion Salad Recipe with Dayflowers

A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette. Inspired by the wild plants growing in our garden, this dish turns overlooked “weeds” into a vibrant springtime meal.

Read More »

Related Posts

No records found for the
search criteria entered.