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Ingredients
  • Three 1 ¾-pound heads of green cabbage, each cut into 6 wedges through the core
  • ¾ cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 8 garlic cloves, peeled and halved
  • 6 rosemary sprigs
  • 1 ½ cups walnuts (4 ½ ounces)
  • 1 stick unsalted butter
  • ¼ cup apple cider vinegar
  • 2 tablespoons Moscatel vinegar (see Note) or white balsamic vinegar
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