In Pam’s Kitchen
Let’s be honest, Passover meals can sometimes lean a little … beige. Matzo, matzo balls, matzo kugel, potaotes – you get the idea, not always very colorful. This year it’s time to add a purple pop of color to your holiday table.
Roasted purple cabbage with walnuts and feta is one of those Passover dishes you’ll wonder how you ever lived without. This recipe is elegant enough for the Seder table, but still simple enough that you’re not in the kitchen frantic before guests arrive.
As the cabbage roasts, its edges crisp and caramelize, transforming into both sweet and deeply savory. Sprinkling it with walnuts makes this dish even more fitting for Passover as these nuts are already a Passover staple, showing up in charoset and several Pesach desserts. Adding feta offers a bright, salty contrast that perks up the whole dish.
This easy to make recipe fits perfectly into Passover’s dietary rules without feeling like a compromise-no chametz, no kitniyot, no stress. And if you’re keeping things dairy‑free or plant‑based this year, the dish tastes equally as great without the feta.
It’s colorful, it’s festive, it’s delicious, proving that Passover cooking can be joyful, modern, and anything but beige.
From my family to yours, Happy Passover!
Nutty Roasted Cabbage Steaks
Yield: Serves 4-6
Ingredients:
1 Large red (purple) cabbage, about 2.5 pound
2 Tablespoons extra virgin olive oil
1 Teaspoon brown sugar
1/2 Teaspoon garlic powder
1/2 Teaspoon smoked paprika
1/8 Teaspoon Salt
1/4 Cup walnut pieces, divided
3 Tablespoons pine nuts, divided
1/2 Cup crumbled feta cheese, divided
Directions:
Preheat to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Set aside.
Slice off a small piece from the bottom (root end) so the cabbage stands.
Remove any loose leaves from the outside. Slice the cabbage into 1-inch-thick pieces and place on the lined baking sheet.
In a small bowl, whisk together the olive oil, brown sugar, garlic powder, smoked paprika and salt.
Liberally brush the spice mixture over the top of each cabbage slice.
Bake for 15 minutes and remove from oven.
Evenly sprinkle the walnuts and pine nuts over cabbage slices. Top with the feta cheese.
Return baking sheet to oven and continue baking for ten minutes, until the nuts have slightly browned.
Serve warm or at room temperature.
Refrigerate leftovers in an airtight container for 3 days. Reheat in a 350-degree Fahrenheit oven for 5-10 minutes, until heated through.
* * *
Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of In Pam’s Kitchen. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.
Loading ...