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. Continue Reading…