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Cabbage with Walnut Gremolata

This recipe for Cabbage with Walnut Gremolata features thinly sliced cabbage that is sautéed until tender, then topped with a flavorful walnut gremolata. The gremolata is made with a blend of california walnuts, garlic, lemon zest, and parsley, which adds a burst of flavor and texture to the mild-tasting cabbage. It’s a perfect option for a quick and easy weeknight dinner or as a side dish for a special occasion meal.

Recipe courtesy of the California Walnut Commission.

Ingredients

1	cabbage (approx. 650 g)
2 tsp.	Ras El Hanout
8 tbsp.	olive oil
100 g	Californian walnut kernels
1 bunch	parsley
1 clove	garlic
1 tsp.	grated zest of 1 organic orange + some for sprinkling
1 tbsp.	capers (jar)
500 g	Greek yoghurt
2 tbsp. each	Kalamata olives and sliced green olives

Step 1
Preheat the oven (top/bottom heat 200 °C/circulating air 180 °C). Cut the pointed cabbage into quarters, wash and drain. Mix Ras El Hanout and 3 tbsp oil, season with salt. Place the cabbage in a baking dish and drizzle with the spiced oil. Bake in a hot oven for 15-20 minutes.
Step 2
Carefully toast the walnut kernels in a pan, turning them, remove and leave to cool. Meanwhile, wash the parsley, shake dry and pluck off the leaves. Peel the garlic. Finely chop the garlic, parsley and walnuts. Mix the parsley, garlic and 50 g walnuts with 5 tbsp oil and 1 tsp orange zest. Drain the capers, mix in as well and season with salt and pepper.
Step 3
Stir the yoghurt until smooth, spread on 4 plates. Place the roasted pointed cabbage on top. Drizzle with walnut gremolata. Arrange the olives and remaining walnuts on top, sprinkle with orange zest and serve.

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Breakfast, Dessert, Snack

Cabbage with Walnut Gremolata

Ingredients

Step 1

Step 2

Step 3

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