Roasted cabbage with walnuts, Parmigiano, and saba from Six Seasons: A New Way with Vegetables (page 333) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • ellwell on December 19, 2025

    The topping for this was amazing. We were having navy beans and pork roast, and the topping was great also on the beans. My cabbage was soggier than I would have liked. I used all the butter in the recipe but next time I think I might try olive oil. The Saba adds a little sweetness, which I thought was too much, so next time I would try the balsamic option. I will make again with these changes.

  • SheilaS on September 19, 2018

    The great flavor and texture exceeded my expectations for such an easy recipe - quarter a cabbage, rub with butter, roast, toss with saba and sprinkle the topping (toasted walnuts, breadcrumbs, lemon juice, Parmesan cheese).

  • Yildiz100 on October 15, 2017

    The flavors are all good but it is just too rich. Also, takes longer than indicated to get the cabbage to a pleasant texture.

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