This is a wonderful, healthy side dish to go along-side any entree. Parmesan Roasted Cabbage with Pine Nuts is seasoned simply with salt, pepper, and parmesan.
Ten years ago if you had told me that I’d eat and enjoy roasted cabbage, or any vegetable, actually, I would have told you that you were insane. Now, not only do I like roasted cabbage. I love roasted Brussel sprouts, broccoli, carrots. Any vegetable is divine roasted.
Roasting brings out natural sugars while retaining nutrients in vegetables. It is one of the healthiest cooking methods since it uses heat to soften vegetables. Roasting doesn’t require adding butter or oil which can add significant amounts of fat and calories.
Parmesan Roasted Cabbage with Pine Nuts
As well roasting vegetables is better than other methods of cooking. Boiling vegetables causes a greater nutrient loss than roasting. Cooking vegetables in water robs them of some of their nutritional value because the nutrients leach out into the cooking water. Additionally, stir-frying and microwaving causes significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins.
I enjoy this recipe as prepared. If you would enjoy a sauce on it, try the peanut sauce I used with my Baked Breaded Cauliflower recipe or the almond butter sauce I provided with my Skinny Baked Breaded Cauliflower recipe.
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Additionally, cabbage is an excellent source of vitamin K, vitamin C, and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate, and copper. Cabbage is also a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein, and niacin. If that weren’t enough, cabbage is one of two vegetable types (the other type was root vegetables) found to be a mainstay for the prevention of type 2 diabetes. All good reasons to add cabbage in your regular diet!
Parmesan Roasted Cabbage with Pine Nuts
Ingredients
- 1 cabbage
- 1/4 cup pine nuts
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons grated parmesan cheese
Instructions
- Wash cabbage and slice into 1-inch thick slices.
- Place on a sheet tray and sprinkle salt, pepper, pine nuts, and parmesan over the top.
- Roast at 425 degrees F for 30 minutes.
- Serve immediately.
Notes
Nutrition
You can see this recipe and more at Weekend Potluck.
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Shelly says
I’m limited on my sodium.. How would ibrepair to lower the sodium content ??
Paula says
just season with pepper and maybe garlic and no Parmesan
Stephanie says
This sounds amazing! What would be another great substitute for pine nuts? Or would it be ok to omit?
Paula says
I would just omit them.
Sherri says
Do you need to use any oil on the cabbage or the pan?
Paula says
I made it exactly as the recipe is written,but you can add oil. It’ll give it a little more flavor too
Teena says
This sounds yummy! Thank you for allowing us to try it. I’m always looking for ways to incorporate more cabbage into my diet (beyond my love for Brussels Sprouts that is), and this looks quick and easy (which is very helpful to me!). Do you slice the 1″ slices from side to side on the cabbage or start from the bottom of the cabbage and slice to the top?
Paula says
I cut the core off so that the cabbage would sit on the core end without rolling and sliced top to bottom (top to core)
Marc says
How would this be grilled? I bet if you adjust the heat and flame position it would turn out ok.
Paula says
Yes, we grill it but my husband is the griller so I don’t know details. I know he kept testing until it was fork tender
Debbie Thompson says
Paula,
The Strawberry cake recipe caught my eye, I used to make an angel food strawberry cake for my oldest son’s birthday, (he was allergic to chocolate). While I peruse the ingredients for the cake, the screen on the right pops on Chocolate gravy! The only other person I know that made this was my Aunt, her grandkids adored it. I was a little bit skeptical of the taste, sadly I only had it one time. Well you really got my memories going. 🙂
In May, my three nieces and their families are coming to California to stay with me, I haven’t cooked for fifteen people in a long time; and your recipes look yummy but not too difficult to follow. Egg and potato casserole, Pecan pie, roasted veggies,
Since I do like cabbage, I will not wait for them to get here to try it-love parm and pine nuts-sounds like a winner to me.
Thank you for sharing,
Debbie
Paula says
I’m so happy you like my site! Please let me know how the visit goes and if they like the chocolate gravy!
Matt P says
How does the cheese and nuts not burn?
Doesn’t add up.
Going to try it, but adding the toppings half way thru.
Paula says
It doesn’t
Doug says
Do any of your recipes have the WW Freestyle Point values attached/included? This roasted cabbage recipe sounds great!
Paula says
Not yet, I’ve been searching for a reliable nutrition calculator for my recipes but haven’t found the ideal one yet
Snegolenka says
An unusual recipe? Does the cabbage turn out to be crunchy, or quite soft? Can you add other spices to this recipe? I just love chili, and if my way, I would add chilli in all dishes.
Paula says
You can add any spices that you prefer. It’s soft with caramelized areas that touch the pan.
Mother of 3 says
That looks yummy! I love roasted vegetables but I’m not a big fan of cabbage; I bet this gives it lots of flavor. Pinned.
Paula says
I wasn’t either, but I’m crazy about it this way. Hope you enjoy!
Marcy Hoenig says
What about the pine nuts?? 🙂
Paula says
Ack!! Thanks Corrected
Linda Reed says
The title of recipe says with pine nuts. Yet no where in the recipe does it mention line nuts or how much to use.
Paula says
it’s corrected now, sorry about that