Roasted Cabbage Wedges with Gremolata

  in Gluten-Free, Main Dishes, Recipes, Side Dishes, Vegetarian

By Ali Lopez

Think of this almost like a cabbage steak. And the gremolata topping elevates the humble cabbage to elegant status.

1 head green or savoy cabbage
Extra-virgin olive oil
salt and pepper, to taste
1/2 cup walnuts, coarsely chopped
1/2 cup shredded Parmesan cheese
For the gremolata:
1 cup flat leaf parsley, finely chopped
1 big garlic clove, minced
1 lemon, zested and juiced
1/3 cup extra virgin olive oil
salt and pepper, to taste

  1. Mix the chopped parsley with the rest of the gremolata ingredients. Taste and adjust seasoning.
  2. Heat oven to 450°F. Cut the cabbage into quarters and then cut each quarter in half again so you have eight wedges. Make sure you cut through the core for each wedge. Set loose cabbage pieces aside for another use. Lay wedges down on a large baking sheet and drizzle with olive oil. Rub the olive oil all over the wedges so they are completely coated. Season with salt and pepper. Roast for 15 minutes, then carefully flip the wedges and roast for another 15 – 20 minutes or until they are as brown and crispy as you like.
  3. Take them out of the oven and top with shredded Parmesan and chopped walnuts and then put back in the oven for another 5-10 minutes to toast everything. Remove from the oven and drizzle with the gremolata. Serve immediately.