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maple walnut roasted cabbage in round oatmeal colored bowl
Penny Kovacs

Maple Walnut Roasted Cabbage

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This paleo maple walnut roasted cabbage is a caramelized, tender side dish featuring shredded cabbage roasted at high heat until slightly crisp. The dish is characterized by a sweet-and-savory flavor profile, balancing maple syrup's sweetness with toasted, nutty walnuts. The whole family will love this dish!
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 cups Cabbage, green shredded
  • 1 cup Onion, yellow sliced finely in half moons
  • 1/2 cup Walnuts coarsely chopped
  • 1/4 cup Extra virgin olive oil
  • 1/4 cup Maple syrup
  • 1 tsp Salt
  • 1 tsp Black pepper

Method
 

  1. Shred the cabbage and place it in a large bowl.
  2. Slice the onion thinly in half moons.
  3. Preheat the oven to 425˚ and line a rimmed sheet pan with parchment paper.
  4. Add the onions, walnuts, salt and pepper to the cabbage and mix well.
  5. Pour in the olive oil and maple syrup and toss well to coat the cabbage mixture.
  6. Spread the mixture out on the parchment lined pan as evenly as possible, avoiding piles that are too thick. This will ensure the cabbage cooks quickly and evenly throughout.
  7. Roast for 20-25 minutes or until you begin to see the cabbage turning brown.
  8. Enjoy!

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