Roasted cabbage, crispy parmesan topping, olives - vierge sauce

I love serving this vegetarian dish as a starter or as a side dish with meat. The cabbage caramelizes in the oven and is enhanced with the crispy olive and Parmesan topping. I highly recommend serving with a sauce vierge—it can be made ahead of time and adds a fresh, rich flavor to the dish.

Servings: 4 to 6

Preparation: 20 minutes

Cooking time: 40 minutes

Ingredients :

Roasted cabbage

• 1 small green cabbage, core intact and cut into 8 wedges
• 1 drizzle of extra virgin olive oil
• Kosher salt and freshly ground pepper
  
  

Crispy topping

• 50 g Parmigiano Reggiano, finely grated
• 1 cup panko or homemade breadcrumbs
• ½ cup Castelvetrano olives, finely chopped
• 3 tbsp flat-leaf parsley, finely chopped
• 1 small garlic clove, finely grated
• ¼ cup extra virgin olive oil
• ½ tsp kosher salt
• Ground pepper, to taste
  
  

Sauce vierge

• 150 g cherry tomatoes, cut into 6
• 1 French shallot, finely chopped
• 1 tbsp capers
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp chopped flat-leaf parsley
• 1 tbsp chopped basil
• Salt and pepper to taste

Steps:

1. Preheat oven to 375°F (190°C). Arrange the cabbage wedges on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 25 minutes, turning the wedges halfway through cooking.
2. Meanwhile, combine the breadcrumbs, grated Parmesan cheese, chopped olives, parsley, olive oil, garlic, salt, and pepper. Mix well until the mixture is smooth and slightly moist.
3. Assemble the vierge sauce by adding all the ingredients to a bowl. Mix and set aside in the refrigerator.
4. Remove the cabbage pieces from the oven and let cool for a few minutes. Spread the crispy topping over the roasted cabbage wedges. Set the oven temperature to roast and bake for 15 minutes, until the topping is golden brown and crispy. (If you don't have this function, bake for 10 minutes and broil for 5 minutes.)
5. Serve the sauce vierge in the bottom of the plate and add the piece of cabbage on top. Sprinkle with finely grated Parmigiano Reggiano. So good.