Don’t use too big a cabbage. I’ve gotten some shockingly large ones from the grocery that were too dense inside to get a nice crisp to them, without steaming first. Go with two small rather than one giant one, if you have options.
- 1 medium-large (1 3/4 pounds) or two small heads savoy cabbage
- 7 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- Scant 1/2 cup (1.75 ounces) walnut halves and pieces
- 1 large or 2 smaller garlic cloves
- 1 large lemon
- Red pepper flakes, such as Aleppo (optional)
- Grated parmesan, to taste
Meanwhile, while cabbage roasts, place nuts on a smaller tray or baking dish and roast them next to the cabbage for 4 to 5 minutes. Remove and scatter them, still hot, onto a cutting board and coarsely chop them. Scoop into a bowl and finely grate the zest of half a lemon and all of the garlic over it. Add remaning 3 tablespoons olive oil to walnuts, a few pinches of salt and red pepper flakes and stir to combine. If you’ve got a couple minutes to let it all infuse as it cools, let it rest. When ready, squeeze the juice of half your lemon in and stir to combine. Adjust flavors to taste, adding more lemon if needed; you want this dressing to be robust.
The moment the cabbage comes out of the oven, spoon the walnut dressing over the wedges. Grate parmesan all over, to taste. Serve immediately, while piping hot. There will be no leftovers.