Who knew that simple, homey cabbage could be transformed into such a delicious dish? I have Chef Joshua McFadden to thank for the building blocks of this recipe: Fresh cabbage, quick roasted at high heat and then tossed with breadcrumbs, toasted walnuts, olive oil, lemon, garlic and parmigiano. Oh—and a splash of balsamic vinegar!
I’ve adapted the recipe it a bit, slicing the cabbage into ribbons before roasting, rather than cutting it into large wedges, and adding parsley to the ingredient list to make a gremolata that’s then made crunchy with the addition of gluten-free panko and toasted walnuts.
I’ve prepared this dish using regular green cabbage and I’ve also made it with savoy. Both are good, and each have their benefits: The regular cabbage yields a slightly juicier result while the savoy, with its thin ruffled leaves, cooks faster. Either way, this dish is great on its own for a light lunch or paired with a main course as a side.
Cabbage & Walnut Parmesan with Panko Gremolata
Ingredients
- 1 head savoy or regular green cabbage, quartered, cored and sliced into ribbons
- 2 tsp freshly cracked pepper
- 3 Tbsp butter, melted OR 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 small bunch parsley, leaves minced and stems discarded
- Zest of one fresh lemon finely grated to make 1 tbsp
- 2 cloves garlic, finely minced
- ¼ cup extra virgin olive oil
- ½ cup toasted walnuts, finely chopped
- ½ cup gluten free or regular panko breadcrumbs
- ½ tsp salt
- 2 tsp fresh-squeezed lemon juice
- Small piece Parmigiano-Reggiano, finely grated to make 1/3 cup, plus more for table
Instructions
- ROAST CABBAGE: Preheat oven to 475 F. After slicing the cabbage into ribbons, pull out any thick white pieces and save for another use. Spread cabbage ribbons on a rimmed baking sheet, grind pepper over all. Drizzle with melted butter if using, or, with olive oil. Place in oven and roast for 5 minutes.
- MAKE PANKO GREMOLATA: While cabbage roasts, make gremolata by combining minced parsley, lemon zest and garlic. Stir in olive oil. Add chopped walnuts, panko, and salt.
- TOSS CABBAGE: Open oven and toss cabbage to rearrange a bit. Continue roasting for 3 to 5 more minutes until most of the ribbons have browned and crisped on the edges. Sprinkle with 1 Tbsp balsamic vinegar. Roast for 1 more minute.
- FINISH DISH: Remove cabbage from oven and place in a bowl. Toss roasted cabbage with 2 tsp lemon juice. Finish by tossing with panko gremolata and grated parmesan. Serve hot, with a little extra parmigiano at table.
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