Grilled Cabbage with Walnuts and Capers by Small Changes Big Benefits from Flavour with Benefits

Grilled Cabbage with Capers

Cabbage is such a plentiful vegetable and so healthy. Giving it a kick by grilling and some great seasonings makes this recipe a welcome side dish or main dish anytime.

Flavours: The sweetness from the cabbage and saltiness from the capers are balanced by a bit of bitterness from walnuts.

Benefits: High in fibre, protein and zero cholesterol with significant levels of vitamins A, C and K.

Yield: 4 servings

Total Time: 45 minutes

Equipment: Sharp knife, roasting pan, parchment paper, mixing bowl, tongs


1 medium head cabbage 32 oz (908 g), any colour

½ cup (128 g) nut-based parmesan, purchased or see below

¼ cup (60 g) capers, rinsed and soaked in white wine, note 1

3-4 (15-20 g) garlic cloves, pressed

4 tbsp (15 g) fresh Italian parsley or cilantro leaves, ripped

½ tsp ground black pepper

½ cup (118 ml) pistachio or other non-dairy milk

¼ cup (25 g) pistachios or walnuts, crushed

½ cup fresh dill (30 g) or cilantro

Preheat the oven to 450°F (232°C). 

Cut the cabbage in half and cut out the core and stem. Then slice each half into four slices each 1½ inch (~4 cm). Put parchment paper in the roasting pan and place the slices in one layer. The slices can touch each other but not overlap. 

In a medium bowl, combine nut-based parmesan, capers, Italian parsley or thyme and pepper. Add the nut milk to the bowl and mix thoroughly until a paste is formed.

Press the paste into the leaves of the cabbage. Roast until cabbage has browned, about 25-30 minutes. If it needs a little more browning, broil at 550°F (288°C) for 1-2 minutes and turn the temperature back to 450°F (232°C). 

Remove pan from oven and sprinkle pistachios or walnuts on the cabbage. Return to oven for 5 minutes until the nuts are roasted. 

To garnish, sprinkle fresh dill or cilantro and some more nut-based parmesan. Serve immediately.

Note 1: take the capers and run them under water and then soak them in a 1-2 tbsp of white wine to cut the saltiness for 5-10 minutes. Discard the wine. Thanks to


Nutrition (Per Serving): 11½ oz (325 g)




9  g

Saturated Fat

1.7 g


0 mg


28.4 g


9.4 g


11.6 g


.8 g


198 mg



Nut-Based Parmesan Cheese

Yield: 1¼ cup, 20 servings

Time: 10 minutes

Equipment: food processor or blender


1 cup (150 g) raw cashews or walnuts

2-3 garlic cloves (15-20 g) (taste after 2 and see if it needs more)

3 tsp fresh squeezed lemon juice or apple cider vinegar

½ cup (88 g)  tablespoons nutritional yeast

1 tsp tamari

2 tsp garlic powder

2 tsp onion powder 

Pulse in food processor until the nuts become fine and sandy. Don’t over process or you will have nut butter. Adjust additional ingredients to taste. Serve immediately. It will keep in the refrigerator for about two weeks. If you want the cheese to be dry, then either eliminate the tamari or substitute with sea salt.


Nutrition (Per Serving): 1 tbsp (16 g)




3.4 g

Saturated Fat

.7 g


0 mg


4.7 g


1.3 g


3 g


.7 g


67 mg