Grilled Cabbage With Parmigiano, Almonds and Anchovies

Grilled Cabbage with Parmigiano CheeseMakes 3-4 servings

Roasting or grilling cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Stuffed with anchovies, nuts and cheese, this can be a light main course or a hearty side dish.  Much easier than stuffed cabbage - lighter too!


  • 1 medium head green cabbage (about 2 1/2 pounds)
  • ½ cup Tuscan extra-virgin olive oil, plus more as needed
  • Salt, as needed
  • ¾ cup finely grated Parmigiano-Reggiano , plus more for serving
  • 3 anchovy fillets, minced
  • 2 -3 garlic cloves,  minced
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon freshly ground black pepper, plus more as needed
  • cup chopped almonds or other nuts
  • ½ cup chopped fresh dill, Italian parsley or cilantro


  • Indoors - Heat oven to 450 degrees OR
  • Outdoor BBQ - start the coals.
  • Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. 
  • Place wedges on a rimmed sheet pan, flat sides down. It’s OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
  • In a small bowl, combine cheese, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
  • Lightly drizzle cabbage with a little more oil. Roast or grill until cabbage is lightly browned in spots, 25 to 30 minutes.
  • Remove pan from oven/grill and sprinkle nuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
  • Sprinkle cabbage with dill and more Parmesan and black pepper, if you’d like. Serve immediately.


Leave a comment

Please note, comments must be approved before they are published