Annie Fenn from Brain Health Kitchen was first inspired to make red cabbage from Julia Child’s cookbook “Mastering the Art of French Cooking”. Fast forward to today and Annie’s “Warm Cabbage Wedges with Creamy Toasted Walnut Dressing” is a fresh take on Child’s rich and butter-topped dish. 

By cutting a cabbage into wedges, drizzling with a generous glug of extra-virgin olive oil (a brain-friendlier fat than butter), and roasting until brown on the outside and soft on the inside, it’s a fantastic roasted take on the classic Waldorf salad, made much more delicious—and brain-healthy.

Make this recipe for a twist on a classic!

Warm Cabbage Wedges with Creamy Toasted Walnut Dressing  Full Recipe Here!

Recipe and Photography from Brain Health Kitchen by Annie Fenn