Roasted Cabbage with Bacon Gremolata - Crossroads Community Farm
Taken from Dishing Up the Dirt by Andrea Bemis
Ingredients
- 1 medium-sized head of cabbage, sliced crosswise into 1-inch thick rounds
- 2 T olive oil
- freshly grated Parmesan cheese for serving
- sea salt and black pepper to taste
- Bacon Gremolata
- 4 strips bacon
- 3/4 C roasted unsalted almonds
- 3 T minced parsley
- 1 t lemon zest
- pinch kosher salt
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