Roasted Prosciutto Cabbage Wedges (Edit recipe)

Scrumptious cabbage with layers of salty prosciutto, roasted to perfection then topped with toasted pine nuts and a balsamic drizzle! This is not your grandma’s cabbage of days gone by friends! Roasting cabbage is pure mealtime magic and transforms this humble veggie into an instant classic. You can prepare this well ahead of time, so you can forget about it until meal time is closer. Do not let the anchovy paste steer you away from this one, trust us, it adds a burst of umami and zero fishy flavor. Pairing that along with the fresh herbs and garlic in the wet rub is a must here. As with most cruciferous veggies, these wedges are best enjoyed right out of the oven while warm. The longer you let these wedges roast, the crispier those outer edges will get on both the cabbage and the prosciutto. Can we get a "YUM!" Keep an eye on the pine nuts, as those will burn fast, so make sure you get the wedges as “done” as you want before adding those little nuggets of deliciousness. This recipe can easily be doubled if you are feeding a crowd, otherwise save the other half of the head for a later use.

10 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	286
Fat:	25 g
Carbohydrates:	4 g
Protein:	12 g
Cholesterol:	27 g
Sodium:	981 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Back Porch Paleo

Serves: 4

Ingredients

.5 whole Green Cabbage, reserve other half for another use
8 pieces Prosciutto, up to 10 slices depending on the size of your cabbage head

marinade/wet rub

2 Tbsp Anchovy Paste
3 cloves Garlic, microplane or finely chopped
2 tsp fresh Thyme, roughly chopped
1 tsp Ground Fresh Black Peppercorns
5 Tbsp Avocado Oil, divided
1 tsp Kosher Salt

garnish

1 Tbsp Pine Nuts, raw
2 Tbsp Balsamic Vinegar, reduced, store bought or homemade *(see notes)
1 Tbsp Chives, finely chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 450F.
Cut the cabbage into quarters lengthwise through the core, leaving the core intact.
Take one piece of prosciutto and carefully slide the short edge into the wedge where the leaves meet the core and then scrunch it up as you work the slice to the opposite edge, essentially creating a prosciutto layer in between the cabbage leaves. Repeat with another slice of prosciutto about 1/2" or so below the first slice. Exact placement will depend on the size of your head of cabbage and how tight the leaves are. Finish with a half slice of prosciutto, if needed, near what was the center of the head. Repeat with the other three wedges.
Prepare the marinade by placing the anchovy paste, garlic, thyme, pepper and 4 tbsp of the avocado oil in a small bowl. Stir that together until it’s well combined.
Spoon about 1 tbsp of this onto each wedge and carefully massage it into all the crevices, both sides. Sprinkle all wedges with salt.
Add the remaining 1 tbsp of avocado oil to the baking sheet and spread around. Place the wedges on the baking sheet. Bake for 20-25 minutes or until the edges begin to get crispy. Remove from the oven and sprinkle the pine nuts on top of each wedge then return to the oven for an additional 5-7 minutes or until pine nuts are just turning brown.
Remove from the oven, drizzle a little of the balsamic reduction on the serving platter if desired and place wedges on the platter. Drizzle remaining reduction on top of wedges and sprinkle with chives.
Serve warm and enjoy!

Notes

*For balsamic reduction – measure 1 cup of high quality balsamic vinegar into a small saucepan and bring to a slow simmer over medium heat. Once simmering, turn down to low and let it continue to simmer and reduce to about half. It will thicken up as it cools. Store in an airtight container.