The sides get caramelized, the interior softens just like butter and it simply melts in your mouth.
Steamy Roasted Cabbage with Crispy Garlic Pistachio Oil Recipe
It’s vegan, gluten free and ready for its dinner debut
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Published Jan 15, 2025
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Print Recipe
Nico Schinco/Pass the Plate
Whether you’re serving a juicy steak, grilled fish or a whole chicken, the steamy roasted cabbage with crispy garlic pistachio oil recipe from Carolina Gelen’s new cookbook, Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes, is the ultimate match.
“My favorite way of preparing [cabbage], by far, is roasting it at a high temperature, heavily drenched in olive oil,” Gelen raves. “The sides get caramelized, the interior softens just like butter and it simply melts in your mouth.”
So, you don’t *need* to finish the wedges off with a slick drizzle of garlicky pistachio oil to make them delicious…but I don’t know why you’d skip it. “The topping falls in between the cabbage leaves, filling all of its nooks and crannies, while the garlic oil floods the center,” Gelen adds.
Reprinted with permission from Pass The Plate: 100 Delicious, Highly Shareable, Everyday Recipes: A Cookbook by Carolina Gelen. Copyright © 2024 by Gelen Media LLC. Photographs copyright © 2024 by Nico Schinco. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.
Ingredients
Roasted Cabbage
1 small head green cabbage (about 2 pounds)
¼ cup extra-virgin olive oil
Kosher salt
Pistachio Garlic Oil Topping
½ teaspoon black peppercorns
½ teaspoon coriander seeds
½ cup neutral oil, such as sunflower or grapeseed
12 garlic cloves, thinly sliced
1 teaspoon grated lemon zest
¼ cup pistachios, finely chopped
2 teaspoons fresh lemon juice, plus more to taste
Kosher salt
Directions
1. Make the roasted cabbage: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Cut the cabbage in half through the core. Slice each half of cabbage into three wedges through the core. Arrange the cabbage wedges on the baking sheet and drizzle the olive oil all over. Flip the cabbage to evenly coat it in the oil and season with a big pinch of salt.
3. Roast until the undersides of the cabbage edges have browned a bit and start to char, 20 to 22 minutes. Using tongs or a spatula, flip the cabbage wedges. Continue roasting until the cabbage is soft and steamy inside and charred and crisp on the edges, 10 to 15 minutes more.
4. Make the pistachio garlic oil topping: In a mortar and pestle, crush the peppercorns and coriander seeds lightly. (You can also do this by putting the spices in between layers of paper towel and going over them a few times with a rolling pin.)
5. In a small skillet over medium-low heat, combine the oil and garlic and cook until the garlic is lightly golden and starts to look crispy, 6 to 7 minutes. Remove the pan from the heat. Add the crushed black pepper and coriander mix, plus the lemon zest. Stir to combine. Add the pistachios, lemon juice and a pinch of salt and stir again. Taste and adjust the seasoning with more salt or lemon juice as needed.
6. Arrange the roasted cabbage on a serving plate and dollop the topping all over. Serve hot.
Nutrition Facts
476 calories
45g fat
20g carbs
5g protein
8g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.