Roasted Cabbage with Walnuts, Parmigiano, and Saba

I like serving this with a big roast. The walnut garnish makes the dish interesting and special, but it’s not overly rich. It’s also easy to pull together: Once your roast is cooked, pull it out of the oven and let it rest, crank up the oven temp, and roast the cabbage. Both dishes will be ready to serve at the same time.

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Step 1

Heat the oven to ??5°F.

Step 2

Rub the cabbage quarters with the butter, season with salt and ?e??er, and arrange on a rimmed ba?ing sheet. Roast in the hot oven until it’s browned and cris?ed around the edges and slightly so?tened in the center, 10 to 15 minutes.

Step 3

S?rin?le the saba over the cabbage quarters and toss lightly to season them, trying to ?ee? them intact . . . though it’s o?ay i? the leaves start to se?arate.

Step 4

While the cabbage is roasting, ?ut the garlic in a small bowl and ?our on ¼ cu? olive oil. Add the walnuts, breadcrumbs, and Parmigiano. Season generously with salt, ?e??er, and 2 tables?oons o? the lemon ?uice. Stir to mix and then taste and ad?ust the seasoning—you’re ma?ing sort o? a loose, slo??y salsa, which should be bright ?rom the lemon, salty ?rom the cheese, and toasty and crunchy ?rom the walnuts and breadcrumbs.

Step 5

Either leave the cabbage quarters intact or give them a rough cho?. Arrange on ?lates or a ?latter and dress with the walnut salsa. Dri??le on a bit more saba, a s?rin?ling o? lemon ?uice, and a shower o? grated cheese. Serve soon.