Roasted Cabbage Salad with Pistachio-Parmesan Crunch by @starinfinitefood

45 min

4 servings

🥬

910 g

Cabbage

🫒

37 ml

Olive oil

🧂

3.5 g

Salt

🧄

1.5 g

Garlic powder

🌶️

1 g

Paprika

🍋

22 ml

Lemon juice

🍯

21 g

Honey

🥜

30 g

Pistachios

🧀

25 g

Parmesan cheese

🌿

12 g

Parsley

🍋

1 g

Lemon zest

⚫

0.25 g

Pepper

  1. Preheat

    Preheat the oven to 425°F (220°C).

  2. Chop
    • green cabbage

    Chop the green cabbage into bite-size pieces. Place it on the large sheet pan.

  3. Add
    • olive oil
    • salt
    • Cabbage

    Add olive oil, salt, garlic powder, and paprika to the cabbage. Toss until evenly coated.

  4. Roast
    • green cabbage

    Roast the cabbage for 15 minutes. Toss the cabbage on the pan.

  5. Return
    • green cabbage

    Return the cabbage to the oven. Roast for 15 minutes more until tender and charred at the edges.

  6. Pulse
    • pistachios

    Pulse the pistachios into coarse crumbles. Transfer them to the medium bowl.

  7. Add
    • pistachios
    • Parmesan cheese
    • parsley

    Add Parmesan cheese, parsley, lemon zest, salt, and black pepper to the pistachios. Mix the crunch topping well.

  8. Toss
    • green cabbage
    • lemon juice

    Toss the roasted cabbage with lemon juice. Transfer it to the serving platter.

  9. Drizzle
    • pistachios
    • Parmesan cheese
    • parsley

    Scatter the pistachio-Parmesan crunch over the cabbage. Drizzle with honey if desired and serve immediately.

Roasted Cabbage Salad with Pistachio-Parmesan Crunch by @starinfinitefood

45 min

4 servings

🥬

910 g

Cabbage

🫒

37 ml

Olive oil

🧂

3.5 g

Salt

🧄

1.5 g

Garlic powder

🌶️

1 g

Paprika

🍋

22 ml

Lemon juice

🍯

21 g

Honey

🥜

30 g

Pistachios

🧀

25 g

Parmesan cheese

🌿

12 g

Parsley

🍋

1 g

Lemon zest

⚫

0.25 g

Pepper

Preparation Steps

  1. Step 1/9

    Preheat the oven to 425°F (220°C).

  2. Step 2/9

    Chop the green cabbage into bite-size pieces. Place it on the large sheet pan.

    🥬green cabbage
    🔪chef's knife
    🪵cutting board
    🍳large sheet pan

  3. Step 3/9

    Add olive oil, salt, garlic powder, and paprika to the cabbage. Toss until evenly coated.

    🫒olive oil
    🧂salt
    🧄garlic powder
    🌶️paprika
    🥬green cabbage
    🍳large sheet pan
    🥄mixing spoon

  4. Step 4/9

    Roast the cabbage for 15 minutes. Toss the cabbage on the pan.

    🥬green cabbage
    🍳large sheet pan
    🥄mixing spoon

  5. Step 5/9

    Return the cabbage to the oven. Roast for 15 minutes more until tender and charred at the edges.

    🥬green cabbage
    🍳large sheet pan

  6. Step 6/9

    Pulse the pistachios into coarse crumbles. Transfer them to the medium bowl.

    🥜pistachios
    🥣medium bowl

  7. Step 7/9

    Add Parmesan cheese, parsley, lemon zest, salt, and black pepper to the pistachios. Mix the crunch topping well.

    🥜pistachios
    🧀Parmesan cheese
    🌿parsley
    🍋lemon zest
    🧂salt
    ⚫black pepper
    🥣medium bowl
    🥄mixing spoon
    🍋citrus zester

  8. Step 8/9

    Toss the roasted cabbage with lemon juice. Transfer it to the serving platter.

    🥬green cabbage
    🍋lemon juice
    🍳large sheet pan
    🥄mixing spoon
    🍽️serving platter

  9. Step 9/9

    Scatter the pistachio-Parmesan crunch over the cabbage. Drizzle with honey if desired and serve immediately.

    🥜pistachios
    🧀Parmesan cheese
    🌿parsley
    🍋lemon zest
    🍯honey
    🍽️serving platter

Composition

Ingredients

Types

Fats and Oils, Seasonings, Fruits, Sweeteners, Nuts and Seeds, Dairy, Herbs

Ingredients

Cabbage, Olive oil, Salt, Garlic powder, Paprika, Lemon juice, Honey, Pistachios, Parmesan cheese, Parsley, Lemon zest, Pepper

Notes

Cabbage (half a large cabbage or one small, chopped), Salt (for the cabbage, for the crunch), Lemon juice (juice of half a lemon), Honey (optional), Pistachios (ground into crumbles), Parmesan cheese (shredded), Parsley (finely chopped), Lemon zest (zest of half a lemon), Pepper (to taste)

Allergens

Tree nuts, Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low carbohydrate

Calories

205 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 16g, Fat: 14g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 135mg, Potassium: 385mg, Iron: 1.2mg, Sodium: 245mg

Vitamins

Vitamin C: 48mg, Vitamin K: 82mcg, Vitamin B6: 0.25mg, Folate: 52mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, large sheet pan, medium bowl, mixing spoon, citrus zester, serving platter

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Weeknight Dinner, Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Crispy, Tender, Jammy, Caramelized

Flavors

Salty, Savory, Nutty, Tangy, Sweet, Smoky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep the crunch topping separate for best texture), freezer : 30 days (Freeze roasted cabbage without the crunch topping,Thaw in the refrigerator and reheat in the oven)