Roasted Cabbage with Bacon Gremolata Recipe


Cabbage doubters, put together to be seduced.

Here we now have thick slices of cabbage roasted till the perimeters are crispy and golden, after which served with a crunchy, salty, nutty, bacon-y gremolata scattered over high. Plus Parmesan cheese. Helloooo, attractive.

This recipe comes from a brand new cookbook from my pal Andrea Bemis, the farmer and co-owner of Tumbleweed Farm up in Oregon. She lives and breathes greens day-after-day, so if anybody is aware of learn how to give veggies some critical curb-appeal, it’s her.

Roasted Cabbage with Bacon GremolataGet the Book! Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Bemis

Andrea’s enthusiasm for greens is totally contagious. Her energy in Dishing Up the Dirt — as it’s on her weblog — is a sort of quiet, however persistent pleasure in terms of cooking with produce from her farm.

Cover to cowl, the guide is filled with tales from the farm, sensible suggestions for procuring and cooking produce, jokes about spirit greens (Andrea’s is a beet!), and concepts for turning greens into full meals — all of that are provided with the intention of constructing you’re feeling comfy with greens on the heart of the plate.

Andrea additionally has a manner of taking acquainted, homey meals and giving them one easy improve — one thing that makes you sit up and assume, “Oh, I never thought of that!” Like her Miso & Honey-Glazed Radishes, a combo that stunned me once I first noticed it on the web page, however that I can’t wait to strive for myself. Or her Sweet Corn & Summer Squash Coconut Milk Chowder, which is such a sensible approach to flip a favourite summer season recipe right into a vegan dinner.

Roasted Cabbage with Bacon GremolataRoasted Cabbage with Bacon GremolataRoasted Cabbage with Bacon GremolataThe recipes have a tendency towards vegetarian, however meat exhibits up in a number of of them. And whereas there are sufficient salads and veggie bowls to fulfill any wholesome consuming resolutions you could have, Andrea retains issues grounded with loads of recipes for hearty pizzas, tacos, and pasta dishes.

The cookbook is organized seasonally, beginning proper now with spring. If you enrolled in a CSA this 12 months or are a daily customer to your native farmers market, then this cookbook will likely be your guidebook over the following few months!

A couple of notes about this recipe for Roasted Cabbage with Bacon Gremolata: I’ve tailored Andrea’s directions barely to offer you a bit extra element on prepping the cabbage and bringing the entire dish collectively, however the spirit and flavors of the recipe are all hers.

Roasted Cabbage with Bacon Gremolata

When purchasing for cabbage, decide heads which can be tight and really feel heavy for his or her dimension. Keep your slices pretty thick and don’t fear if a couple of of the outer layers fall away or unfurl. As lengthy because the cabbage holds collectively as a slice, you’re golden. (And these unfurled bits will crisp up very properly within the oven.)

If you prepare dinner your bacon or make the gremolata forward of time, save your bacon fats and use it to grease the cabbage. Olive oil is completely fantastic, however bacon fats can be heavenly.

Also, don’t be intimidated by the concept of the “gremolata.” This is admittedly only a fancy phrase for what is definitely a really fast and flavorful herb-based topping. You most likely gained’t use all of it for this dish; the leftovers are nice sprinkled over different roasted greens, hen, or fish.

Plan to serve the cabbage immediately, whereas it’s nonetheless scorching and crispy from the oven. It’s improbable as a primary course to a bigger meal, or served alongside facet one thing like roast hen or pot roast.

Get the Book! Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Bemis