Roasted Cabbage Wedges With Pecan Crumble


Servings: 4 |Prep Time: 35 min | Difficulty: Easy

Cabbage cut into wedges and roasted until golden and crisp, topped with a mixture of buttery toasted breadcrumbs, herbs, Parmesan, and Santé Sweet and Spicy Pecans


  • 1 small head green or red cabbage (about 2 pounds)

  • ¼ cup olive oil

  • ½ teaspoon fine sea salt

  • ¼ teaspoon black pepper

  • 2 tablespoons unsalted butter

  • ½ cup panko breadcrumbs

  • 1 garlic clove, minced

  • 2 teaspoons fresh thyme leaves

  • 1 teaspoon minced fresh rosemary

  • ½ cup SantéⓇ Sweet and Spicy Pecans, finely chopped

  • ¼ cup finely grated Parmesan


  1. Preheat oven to 425℉. Line a large baking sheet with parchment.

  2. Cut cabbage into eight 1” thick wedges and place on baking sheet. Brush with oil and sprinkle with salt and pepper. Roast until browned and crisp, 25-30 minutes.

  3. While cabbage roasts, in a medium skillet over medium heat melt butter. Add breadcrumbs, garlic, thyme, and rosemary and cook, stirring occasionally, until crumbs are browned, about 5 minutes. Take off heat and stir in pecans and Parmesan.

  4. Serve cabbage wedges topped with pecan crumble.

Navot Tidharpecans