Looking for a quick and delicious way to elevate your weeknight dinners? Say hello to "Fast Roast Cabbage with Crunchy Bacon Gremolata" – a dish that will have everyone at the table asking for seconds! This mouthwatering recipe combines the earthy sweetness of roasted cabbage with the irresistible crunch of bacon gremolata, making it a standout side or a satisfying main. With just 30 minutes from prep to plate, you’ll discover how simple ingredients can create a culinary masterpiece that’s bursting with flavor. Ready to impress your taste buds? Let’s dive into this sensational recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head green cabbage, sliced
- 4 slices bacon, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the cabbage by removing any outer damaged leaves. Cut the cabbage in half through the core, then slice into 1-inch thick wedges, keeping some of the core intact to help hold the leaves together.
- Place the cabbage wedges on the prepared baking sheet. Drizzle with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- In a separate small skillet, cook the chopped bacon over medium heat until it becomes crisp and golden brown, about 5-6 minutes. Remove bacon with a slotted spoon and set aside on a paper towel to drain excess fat.
- Roast the cabbage in the preheated oven for 15-20 minutes, turning once halfway through cooking. The edges should become crispy and caramelized, with some dark golden brown spots.
- While the cabbage is roasting, prepare the gremolata by combining the crispy bacon bits, fresh chopped parsley, and lemon zest in a small bowl.
- Once the cabbage is tender and caramelized, remove from the oven and immediately sprinkle with the bacon gremolata mixture.
- Transfer to a serving platter and serve hot, garnishing with additional fresh parsley if desired. The dish is best enjoyed immediately while the cabbage is crisp and the bacon is crunchy.
Tips
- Choose the Right Cabbage: Opt for a fresh, firm head of green cabbage. Look for vibrant leaves without any blemishes for the best flavor and texture.
- Uniform Wedges: When slicing the cabbage, aim for even 1-inch thick wedges. This ensures they cook evenly and achieve that perfect crispy edge.
- Don’t Skip the Core: Keeping a bit of the core intact when cutting the cabbage helps hold the leaves together during roasting, preventing them from falling apart.
- Crispy Bacon: For the crispiest bacon, cook it over medium heat and keep an eye on it to prevent burning. Drain it well on paper towels to remove excess grease.
- Flavor Boost: Feel free to customize the gremolata by adding minced garlic or a sprinkle of red pepper flakes for a little heat.
- Serve Immediately: This dish is best enjoyed fresh out of the oven while the cabbage is crispy and the gremolata is crunchy. Serve it right away for maximum flavor and texture!
- Leftover Ideas: If you have any leftovers, try adding them to a salad or mixing them into a grain bowl for a delicious lunch the next day.
Nutrition Facts
Calories: 259kcal
Carbohydrates: 15g
Protein: 14g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 30mg
