Roasted Cabbage with Bacon Gremolata
Taken from Dishing Up the Dirt by Andrea Bemis
1 medium-sized head of cabbage, sliced crosswise into 1-inch thick rounds
2 T olive oil
freshly grated Parmesan cheese for serving
sea salt and black pepper to taste
Bacon Gremolata
Bacon Gremolata:
4 strips bacon
3/4 C roasted unsalted almonds
3 T minced parsley
1 t lemon zest
pinch kosher salt
1
Preheat oven to 400 F.
2
Brush both sides of cabbage rounds with olive oil. Place them on baking sheet and roast until they are tender and browned on a ll sides, 35-45 minutes. toss halfway through cooking.
3
Make gremolata (Cook bacon until crispy. Transfer and drain bacon. When cooled, chop into small pieces. Finely chop almonds into small pieces. Add the chopped nuts to a bowl, along with the bacon crumbles, minced parsley, lemon zest, and pinch of salt.)
4
To serve, sprinkle the roasted cabbage with the gremolata and Parmesan. Season to taste with salt and pepper
5
6
Ingredients
1 medium-sized head of cabbage, sliced crosswise into 1-inch thick rounds
2 T olive oil
freshly grated Parmesan cheese for serving
sea salt and black pepper to taste
Bacon Gremolata
Bacon Gremolata:
4 strips bacon
3/4 C roasted unsalted almonds
3 T minced parsley
1 t lemon zest
pinch kosher salt
