GRILLED CABBAGE WITH PARMIGIANO, ALMONDS AND ANCHOVIES

Makes 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!

INGREDIENTS

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

PREPARATION

• 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.