Roast Cabbage with Crunchy Bacon Gremolata
Inspired by the lovely Andrea Bemis from my favourite vegetable-loving blog Dishing Up the Dirt.
We’ve had this for breakfast and dinner on different days and it’s great at any time of day. I’ve also made it with white and red cabbage and have a slight preference for red because it looks prettier.
I love this with fried or poached eggs but it’s also super delicious as a side to chicken or a steak. Or for our vegetarian friends just toss in some cooked chickpeas or lentils and replace the bacon with extra almonds.
enough for: 2
takes: 40 minutes
1/2 medium red cabbage
4 slices bacon
2 handfuls roasted almonds
1 small bunch flat leaf parsley
zest 1 small lemon
fried eggs, poached eggs or pulled chicken, to serve
1. Preheat your oven to 250C (480F). Slice cabbage into 4-5 slices each about 2cm (3/4in) thick. Place sliced on a baking tray. Drizzle generously with olive oil or duck fat.
2. Roast cabbage for about 15 minutes. Turn and keep cooking for another 10-15 minutes or until cabbage is crispy around the edges and no longer crunchy in the middle.
3. While the cabbage is roasting cook bacon in a frying pan on a medium high heat until well browned and crispy. Cool for a few minutes.
4. When the bacon isn’t too hot chop coarsley. Chop almonds and parsley (stalks and all) and combine with the bacon along with the lemon zest.
5. Divide cabbage between 2 plates and top with bacon gremolata. And serve with eggs or chicken on top.
protein options – serve with poached or fried eggs, cooked chickpeas or beans or as a side to roast or pan fried chicken, fish or a juicy steak.
more substantial (low carb) – A dollop of home made mayo is lovely or increase the protein.
carb-lovers – Toss in some cooked pasta, serve with crusty bread and butter or pile everything on a slice of well buttered sourdough toast.
vegetarian – make an almond gremolata by doubling the almonds, skipping the bacon and adding a small clove of finely chopped garlic. If you have smoked almonds even better.
pescetarian – replace bacon with a drained can of tuna in chilli oil.
budget – use chunky sour dough bread crumbs instead of the almonds (or substitute some).
different veg – brussels sprouts are an obvious choice and won’t need as long in the oven. Also brilliant with regular broccoli, broccolini or cauliflower – just adjust roasting time as needed. The gremolata is also great on cooked greens like spinach, chard or kale.
short on time – pan fry sliced cabbage instead of roasting.
carnivore – more bacon!
Waste Avoidance Strategy
cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.
bacon – freeze it.
roasted almonds – keep them in the pantry.
flat leaf parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
You can roast the cabbage and cook the bacon ahead but keep them separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm cabbage in the oven or a frying pan. Make gremolata using bacon and scatter over warmed cabbage as per the recipe.