Roasted Red Cabbage with Chimichurri and Walnuts.
Red cabbage roasted until tender then tossed with garlicky chimichurri and topped with toasted walnuts.
Please do me a favor. If you haven’t roasted red cabbage before, do it. You don’t have to make this recipe, but please just roast the cabbage with some extra virgin olive oil, salt (or garlic salt) and freshly ground pepper. You’ll be wondering what took you so long. Go on, go grab a head and turn on your oven.
Red cabbage is one of those veggies that used to “grow old” in our produce drawer. I used to buy it to slice raw for fish tacos and maybe use it for cole slaw or to add color to our plate on occasion, but that’s really it. And, usually when I bought it, I only used a small wedge out of the cabbage. I had one sitting in our fridge for about 2 months this summer.
Red cabbage can also be pretty boring. I kinda like the taste of it, and like its crunch, but more so, I like it’s vibrant color. I thought it was pretty boring as far as taste goes.
Now, roasted red cabbage could possibly be my favorite veggie. Yep, I said it. Don’t believe me? Try it. And, I am a roasted veggie lover to the core, so you know I’m serious.
So, go ahead and roast a head and eat it like this.
Or, if you have a couple extra minutes, make a quick chimichurri sauce (a Argentinian condiment made with fresh herbs, garlic, extra virgin olive oil and red wine vinegar), toast some walnuts and make this Roasted Red Cabbage with Chimichurri and Walnuts. This is a recipe that kinda blew me away because it’s so simple but the flavor is incredible. After I made it I texted my mom and sisters and said “Have you ever roasted red cabbage?! OMG.” Then I texted Adrian and said “OMG red cabbage is sooo good roasted.” And then, I had to email California Walnuts, because I was just so excited about how unusually good this combo was. I was probably a bit overexcited yes, but with food in this house, that’s what happens.
Here’s how to make this Roasted Red Cabbage with Chimichurri and Walnuts. If you make it, please let me know. I want to know how you liked it (good, bad, ugly)!
Roasted Red Cabbage with Chimichurri and Walnuts
For the red cabbage
- 1 head red cabbage, thickly sliced
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon garlic salt
- 1/8 teaspoon black pepper
For the chimichurri sauce *NOTE: this recipe makes about 1 1/2 cups sauce - you'll only use 1/2 cup in this recipe
- 1/2 bunch cilantro leaves and stems
- 1/2 bunch parsley leaves plucked from stems
- 1 bunch scallions trimmed
- 1 clove garlic minced
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the walnuts
- 1/2 cup walnuts roughly chopped
For the red cabbage
- Preheat oven to 400 degrees. Line a baking sheet with tinfoil and place cabbage slices on it. Drizzle cabbage slices with 1 tablespoon extra virgin olive oil and spinkle with salt and pepper. Roast for 20 minutes, flip slices over and roast another 15-20 minutes, until cabbage is tender and some pieces begin to brown and get crispy. Remove from oven.
For the chimichurri sauce
- While cabbage is cooking, add cilantro, parsley, scallions, garlic, evoo, red wine vinegar, salt and pepper to a food processor. Pulse a few times until ingredients are chopped, but mixture is still a bit rough (not smooth like a pesto). Spoon into a small bowl.
For the walnuts
- Preheat oven to 350. Place walnuts in a single layer on a baking sheet. Toast for 8-10 minutes until walnuts are fragrant and lightly toasted. Remove from oven. Let cool slightly, then roughly chop.
- Place red cabbage in large serving bowl. Top with about 1/2 cup chimichuirri sauce. Sprinkle with walnuts. Serve with extra chimichurri sauce, if desired.
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