CABBAGE & WALNUT PARMESAN WITH PANKO GREMOLATA

Who knew that simple, homey cabbage could be transformed into such a delicious dish? We have Chef Joshua McFadden to thank for the building blocks of this recipe: fresh cabbage quickly 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 a bit, slicing the cabbage into ribbons before roasting, rather than cutting into large wedges, and adding parsley to the ingredient list for the gremolata made crunchy with the addition of gluten-free panko breadcrumbs 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 variety has its 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 for a light lunch or as a side with a main course.

Serves 4

INGREDIENTS

• 1 head savoy or regular green cabbage, quartered, cored, and sliced into ribbons
• 2 teaspoons freshly cracked pepper
• 3 tablespoons butter, melted OR 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 small bunch parsley, leaves minced and stems discarded
• Zest of one fresh lemon finely grated to make 1 tablespoon
• 2 cloves garlic, finely minced
• 1/4 cup extra virgin olive oil
• 1/2 cup toasted walnuts, finely chopped
• 1/2 cup gluten-free or regular panko breadcrumbs
• 1/2 teaspoon salt
• 2 teaspoons freshly squeezed lemon juice
• Small piece Parmigiano Reggiano, finely grated to make 1/3 cup, plus more for table

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METHOD

Roast Cabbage
Preheat oven to 475 degrees. 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 and grind pepper over the top. Drizzle with melted butter 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 tablespoon balsamic vinegar. Roast for 1 more minute.

Finish Dish
Remove cabbage from oven and place in a bowl. Toss roasted cabbage with 2 teaspoons of lemon juice. Finish by tossing with panko gremolata and grated Parmigiano. Serve hot, along with a little extra cheese for garnishing.