I planted a Romanesco Cauliflower that should look like this –

Gorgeous right?
but instead this is what grew –

I let it grow longer than usual because each time I gave it a gentle squeeze, it still felt soft. That’s typically a sign that the cabbage head hasn’t fully formed, so I waited.
Then something amazing happened.
From the center of the cabbage, a new stalk started growing. That’s when I decided it was time to harvest. And what a surprise I found tucked inside: nine baby cabbages nestled within the outer leaves!

Aren’t they adorable! Since cabbage is a vegetable that’s low in carbs, these will make a tasty low carb meal for my dinner party this weekend. Gotta give my guests options, since I’ve invited a Keto friend, a vegetarian and the rest don’t care as long as the food is good.
Roasted Cabbage with Walnut Pesto-ish
This recipe is for my little baby cabbages, but if you’re working with standard cabbage, opt for smaller, looser heads rather than large, dense ones which will steam instead of roasting into crispy goodness. And instead of cutting the cabbage in half, slice it into 1-inch-thick wedges. Be sure to leave a little of the core attached at the base of each wedge to help them hold together during cooking.
The walnut sauce is enough for just under 2 pounds of cabbage. If you have more or less cabbage just adjust the sauce up or down, or do like I do and make double the sauce so you can use any leftover sauce on pasta or tossed with your favorite grain.
I’ve also made these with pistachios and Manchego cheese for a rich, nutty twist — equally delicious. But if you’re leaning plant-based (like I often do), I have a simple and tasty vegan version. Just swap the Parmesan for a mix of nutritional yeast, sea salt, and a splash of lemon juice or balsamic vinegar. It gives you that savory, cheesy depth without any dairy — a great trick to keep in your back pocket for all sorts of vegan dinner ideas.
This dish is healthy, comforting, and absolutely delicious — exactly the kind of whole-food recipe that makes eating well feel like a treat.
Ingredients
- 1 & 3/4 pounds) cabbage
- 2/3 cup extra-virgin olive oil, divided
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 1 cup walnut halves and pieces
- 2 large or 4 small garlic cloves
- 1 large lemon, zested and juiced
- 1/2 teaspoon red pepper flakes
- 1/4 to 1/2 cup grated Parmesan
Instructions
Heat oven to 475ºF.
Remove any damaged outer leaves from your cabbage and cut it each one in half. Drizzle 2 tablespoons olive oil onto a baking sheet. Arrange cabbage on the baking sheet, drizzling, spraying or brushing them with 2 more tablespoons olive oil. Sprinkle with 1 teaspoon sea salt and 1/2 teaspoon ground black pepper.
Roast for 8 to 10 minutes, until bottom sides are charred. Use a spatula to flip each piece over and roast for 5 more minutes.
While the cabbage is roasting, place nuts on a small tray or baking dish and roast them for 4 to 5 minutes. Remove them from the oven and dump them onto a cutting board. Roughly chop them. Dump them into a bowl, stirring in the lemon zest, lemon juice, garlic, remaining olive oil, a few pinches of sea salt and red pepper flakes. Adjust flavors to taste, adding more lemon or salt if needed.
The moment the cabbage comes out of the oven, give it a generous sprinkle of grated Parmesan and drizzle each cabbage or wedge with a spoonful of walnut dressing. These little beauties are best enjoyed right away — the crispy edges and warm, nutty flavors are irresistible. But since I proudly wear the title Queen of Leftovers, I made extra. The next day, I turned the roasted cabbage into a delicious second act by chopping it up and tossing it with pasta, a bit of extra virgin olive oil, and more of that Walnut Pesto-ish Sauce.It was quick, satisfying, and full of flavor — another win in my growing list of healthy dinner recipes. Meals like this make it easy to eat well without getting bored. Whole foods, real ingredients, and a little creativity go a long way in the kitchen.