This incredibly delicious and nutritious cabbage recipe transforms humble purple cabbage into a stunning centerpiece dish that’s perfect for summer dining. The combination of caramelized roasted cabbage wedges paired with a vibrant green Swiss chard and walnut pesto creates a meal that’s both visually striking and packed with flavor. This simple yet elegant dish proves that cabbage can be the star of any lunch or dinner table.
Ingredients
For the Roasted Cabbage
- 500g (1 lb) purple cabbage, cut into wedges
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
For the Swiss Chard Walnut Pesto
- 10 large Swiss chard leaves, stems removed and chopped
- 4 garlic cloves, thinly sliced
- 100g (1 cup) raw walnuts
- 5 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- 25g (1 cup) fresh basil leaves
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Additional oil or water for consistency adjustment
Step-by-Step Instructions
Preparing the Roasted Cabbage
Preheat your oven to 200°C (400°F). Position the oven rack in the center to ensure even cooking of the cabbage wedges.
Remove any damaged outer leaves from the purple cabbage and cut it into uniform wedges, keeping the core intact to hold the leaves together during roasting. Each wedge should be approximately 2-3 cm thick for optimal cooking.
Line a large baking tray with parchment paper and drizzle with olive oil. This prevents sticking and helps achieve even browning on the bottom of the cabbage wedges.
Arrange the cabbage wedges on the prepared baking tray, ensuring they don’t overlap. The wedges should lie flat with their cut sides facing up and down for maximum caramelization.
Drizzle the remaining olive oil evenly over the cabbage wedges, ensuring each piece is well-coated. The oil will help the cabbage develop a beautiful golden-brown color while preventing it from drying out.
Season generously with sea salt and freshly ground black pepper, distributing the seasonings evenly across all wedges. The salt will help draw out moisture and concentrate the flavors during roasting.
Place the baking tray in the preheated oven and roast for 30 minutes, or until the edges are golden brown and the cabbage is tender when pierced with a fork. The outer leaves should be slightly crispy while the inner layers remain tender.
Creating the Swiss Chard Walnut Pesto
While the cabbage is roasting, prepare the vibrant green pesto. Remove the stems from the Swiss chard leaves and chop the leaves roughly. The stems can be saved for other uses or composted.
Heat a large pan over low heat and add a small amount of olive oil. Add the sliced garlic cloves and sauté gently for 1-2 minutes until fragrant but not browned.
Add the chopped Swiss chard leaves to the pan with the garlic. Mix well to coat the leaves with the aromatic oil and cook over low heat for 5 minutes, stirring occasionally until the leaves are wilted and tender.
Remove the pan from heat and allow the Swiss chard and garlic mixture to cool completely. This cooling step is important to prevent the pesto from becoming too warm during blending.
Blending the Pesto
Add the raw walnuts to a food processor or high-speed blender and pulse several times to break them down into smaller pieces. This initial step helps create a smoother final texture.
Add the nutritional yeast, which provides a nutty, cheese-like flavor that complements the walnuts beautifully. The nutritional yeast also adds valuable B vitamins to the dish.
Pour in the fresh lemon juice, which brightens the flavors and helps preserve the vibrant green color of the pesto. The acidity also balances the richness of the walnuts and oil.
Add the fresh basil leaves and the cooled Swiss chard and garlic mixture to the food processor. The combination of basil and Swiss chard creates a complex, layered flavor profile.
Drizzle in the olive oil and season with salt to taste. Begin blending the mixture, stopping to scrape down the sides as needed to ensure even processing.
Blend until the pesto reaches your desired consistency. For a smoother pesto, add additional oil or a small amount of water, one tablespoon at a time, until you achieve the perfect texture.
Assembly and Serving
Remove the roasted cabbage from the oven when it’s golden brown and tender. The edges should be caramelized and slightly crispy, while the center remains succulent.
Transfer the roasted cabbage wedges to serving plates, arranging them attractively to showcase their beautiful purple color and caramelized edges.
Dollop generous spoonfuls of the Swiss chard walnut pesto alongside or on top of the roasted cabbage wedges. The vibrant green color creates a stunning contrast against the deep purple cabbage.
Garnish with a few whole walnuts and a fresh basil leaf for an elegant presentation. A light drizzle of high-quality olive oil and a crack of fresh black pepper complete the dish.
Nutritional Information and Timing
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 4 as a side dish or 2 as a main course
Approximate Nutritional Values per Serving:
- Calories: 285
- Carbohydrates: 18g
- Protein: 8g
- Fat: 22g
- Fiber: 6g
- Sugar: 10g
- Sodium: 320mg
- Vitamin C: 85% DV
- Vitamin K: 120% DV
- Folate: 25% DV
- Omega-3 fatty acids: 2.5g
Recipe Variations and Substitutions
Cabbage Alternatives
Green cabbage works equally well in this recipe, though it lacks the stunning color of purple cabbage. Savoy cabbage provides a more delicate texture, while Napa cabbage requires shorter cooking time due to its tender leaves.
Nut Substitutions
Replace walnuts with pine nuts for a more traditional pesto flavor, or use almonds, pecans, or sunflower seeds for different taste profiles. Toasted nuts add extra depth of flavor.
Greens Variations
Substitute Swiss chard with spinach, kale, or arugula for different flavor intensities. Each green brings its own nutritional profile and taste characteristics to the pesto.
Dairy-Free Options
The nutritional yeast provides umami depth without dairy. For those who consume dairy, grated Parmesan cheese can replace nutritional yeast in equal amounts.
Cooking Method Alternatives
For a quicker version, the cabbage can be grilled over medium heat for 8-10 minutes per side, or steamed for 12-15 minutes until tender.
Frequently Asked Questions
Can I make the pesto ahead of time? Yes, the Swiss chard walnut pesto can be prepared up to 3 days in advance and stored in the refrigerator. Cover the surface with a thin layer of olive oil to prevent oxidation and maintain the vibrant color.
How do I prevent the cabbage from drying out during roasting? Ensure adequate oil coating and don’t overcook. If the edges brown too quickly, cover with foil for the remaining cooking time. Adding a splash of vegetable broth to the pan can also help maintain moisture.
Can I freeze the leftover pesto? Absolutely! Freeze the pesto in ice cube trays for convenient portion sizes, then transfer to freezer bags. It will keep for up to 3 months and can be thawed as needed for future meals.
What other dishes pair well with this combination? This roasted cabbage and pesto combination pairs excellently with grilled proteins, quinoa, brown rice, or crusty bread. It also works well as a component in grain bowls or as a side for roasted chicken.
How can I tell when the cabbage is perfectly roasted? The cabbage is done when it’s tender enough to pierce easily with a fork, the edges are caramelized and golden brown, and the natural sugars have developed a slight sweetness. The texture should be tender but not mushy.
This roasted purple cabbage with Swiss chard walnut pesto represents the perfect marriage of simple techniques and bold flavors. The dish celebrates the natural sweetness that develops when cabbage is properly roasted while the nutrient-dense pesto adds complexity and vibrant color that makes this humble vegetable feel luxurious and restaurant-worthy.
