Roasted Savoy Cabbage with Almonds: the side dish you won’t expect. If you think Savoy cabbage is only good for soups or stews, this recipe will change your mind at the first bite!
Today we transform a simple, humble ingredient into a striking, modern dish: the cabbage slices become true vegetable “steaks”, incredibly crispy at the edges and tender in the center.
It’s the perfect solution for those looking for a new and tasty way to enjoy seasonal vegetables without giving up on a light approach: a light and fiber-rich preparation, where the sweetness of toasted almonds pairs divinely with the robust character of the cabbage.
Few ingredients, a baking sheet and the oven’s heat: in a few minutes you’ll bring to the table an elegant side dish that can steal the show and win over even the most demanding palates. The finishing touch of almond flakes adds not only crunch but a gourmet charm that makes even the simplest dinner special.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients Roasted Savoy Cabbage with Almonds
- 1 savoy cabbage (about 2.2 lb (about 1 kg))
- to taste extra virgin olive oil
- to taste fine salt (and black pepper)
- to taste garlic powder (or one clove garlic, minced)
- sweet paprika (or smoked paprika)
- 1.1 oz sliced almonds (to add at the end (about 1/4 cup))
Tools Roasted Savoy Cabbage with Almonds
- Baking Pan
- Cutting Board
- Knives
Steps Roasted Savoy Cabbage with Almonds
Preparing the cabbage: Remove the outer, more damaged leaves. Cut the cabbage into slices about 3/4 inch thick, keeping part of the central core attached for each slice so they don’t fall apart during cooking.
Seasoning: Arrange the slices on a baking sheet lined with parchment paper without overlapping. In a small bowl, mix plenty of olive oil, salt, pepper and the chosen spices (garlic, paprika). Brush both sides of each slice generously with this mixture.
First bake: Bake in a preheated conventional oven at 392°F for about 20-25 minutes. Halfway through cooking, gently flip the slices with a spatula so they brown on both sides.
Adding the almonds: When the cabbage is almost cooked and the edges start to darken and crisp, sprinkle the sliced almonds over the slices.
Finishing: Return to the oven for another 3-5 minutes, just long enough to toast the almonds until golden (be careful as they burn quickly).
Serve the cabbage hot. For an extra layer of flavor, you can add a drizzle of balsamic glaze or some grated Parmesan together with the almonds.
Extra tip: Do not remove the central core while cutting the slices, otherwise the “steak” will fall apart into small pieces.
Pairings: this dish pairs very well with aged cheeses or a white meat main course. “And how do you cook cabbage? Do you prefer the classic version or do you like experimenting like me? Let me know in the comments!
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