≡ Menu

Fast Roast Cabbage with Crunchy Bacon Gremolata

Roast Cabbage with Chunky Bacon Gremolata-2

This week I have not one but two special treats for you.

The first is a simple idea. But one it’s taken me a while to cotton on to. Sometimes I’m a slow learner.

We’re talking one of my favourite vegetables, cabbage. And we’re talking one of my favourite cooking techniques, the fast roast.

To cut a long story short, we’re talking match made in heaven.

Even if you think you’re not a fan of cabbage, I really encourage you to try it. Seriously, cabbage cooked like this is the business.

The second idea probably won’t need as much convincing because, yes, there’s bacon. (Although if you’re vegetarian, like my friend Dominica, don’t worry, I’ve got you covered! Just skip down to the variations below).

Gremolata is usually an Italian topping of parsley, garlic and lemon zest used to add freshness to slow cooked dishes. This bacon and almond version takes the idea to a whole new level and has a million and one uses.

My favourite is to use it on simply cooked veggies like this cabbage but it’s also fab to add crunch to soups or as a salsa to serve with cooked chicken. It’s also a brilliant way to jazz up poached or fried eggs for a super tasty brunch.

It’s so, so good!

Want to win a copy of my print book ‘5-Ingredients 10-Minutes?

5 ingredients 10 minutes cover image

I really want to hear from you!
What do you like about Stonesoup? Do you have any ideas to make it better? What would you like to see more of?
Let me know in the comments below.

The winner for June is Ferryn from Austria.

A new winner will be chosen early July.

With love,
Jules
xoxo
www.thestonesoup.com

_________________________
Roast Cabbage with Chunky Bacon Gremolata-3

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.

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

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.

Print Friendly, PDF & Email

Variations

more substantial – serve with poached or fried eggs or as a side to roast or pan fried chicken or fish. A dollop of home made mayo is also lovely.

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.

Share
{ 26 comments… add one }
  • Heidi 20 June, 2017, 9:22 pm

    I just found your site about a week ago and starting cooking only your recipes for all 3 meals. I am down 8 lbs.!! I have a ways to go to be healthy after having 4 boys and not losing weight in between each birth. Anytime I have started to eat healthy I feel so overwhelmed by all the ingredients that it a little feels like learning to ride a bike but I can handle 5 ingredients!!
    I live in the Midwest area of the U.S. where the Hispanic population is growing. I love their use of avacados, cilantro, pinto beans, Mexican rice, corn tortillas, limes, cactus, peppers (hot) and all the amazing herbs. Have you explored this area of cuisine?
    Thank you for your work Jules. I look forward to many more recipes.

    Heidi

  • Luci McKean 21 June, 2017, 5:11 am

    Ooh, I think this recipe is BRILLIANT! I roast a LOT of veggies, but haven’t thought of cabbage. I have a question about chopping and combining the bacon, almonds, parsley, and lemon zest. Do you combine them in the still warm pan so the extras cook a bit?

    I’m a longtime subscriber and downloaded several of your books but would love to have a copy of one in print: the photos must be gorgeous! As for requests, I’m always on the lookout for tasty, simple ketogenic recipes.

  • Sharon 21 June, 2017, 5:31 am

    Love roasted vegetable dishes like this, especially with such a unique twist. I truly appreciate your list of variations for each recipe too! I am on the look out for Ketogenic friendly recipes so that would be my request. Would love to have your book, you inspire me!

  • Ash 21 June, 2017, 5:31 am

    Honestly, I want you to keep doing what you’ve been doing. I’ve followed the blog for years now. It’s improved my cooking, expanded my pallet, and been a huge support as I’ve grappled with new food allergies. I remember a few videos which were lovely but what I get the most out of is the discussion of food and the variations you’re good enough to suggest.

  • Mary Beth 21 June, 2017, 5:48 am

    What I love best about your Stonesoup recipes is — well, this seems obvious — they’re so easy! After working all day, the last thing I want to do is fool with a lot of complicated ingredients when cooking dinner. I love, too, that you offer variations. With today’s recipe, for example, the idea of substituting tuna for the bacon is brilliant. I’m a Weight Watcher, and Stonesoup fits right in! Thanks for all you do…

  • Sharon 21 June, 2017, 5:55 am

    Hi Jules, I love this “gremolata” idea. Just last night, I considered something almost exactly the same, to put on top of a mild flavoured vegetable soup. I wish I had of trusted my imagination more!
    Thanks for always including variations. Food allergies and sensitivities are part of our daily life and it’s nice to have your suggestions and advice.
    My only specific request would be that you create an occasional low-FODMAPs recipe.

  • Olga 21 June, 2017, 7:11 am

    Greetings from a beautiful sunny day in Ireland! Happened upon your quick roast cabbage receipe this evening and soon as I read it, I knew immediately THIS is what I wanted for my dinner tonight.
    Oh my
    Goodness it did not disappoint.. absolute finger-licking delicious and so simple to prepare. Chop your cabbage, pop it in the oven and pour a nice glass of wine while it cooks. Topped with the bacon gremolata and a poached egg.. it was the stuff of dreams!
    Thank you so much, you have truly made my day ???

  • Amy Turpin 21 June, 2017, 7:15 am

    I love all of your recipes!! And I love that you give alternative ideas for different folk. ;) Thanks for all of your hard work & please keep them coming!

  • Reyna Lissette Mena 21 June, 2017, 7:47 am

    What I like most about stonesoup is the minimalism in ingredients and time that you suggest with each recipe, in addition to the variety that no one can think of. It fascinates me because it makes my life easier. I love your site so much that although I am native to El Salvador and my language is Spanish, I make an effort to learn English better and not lose any of your newsletters.

    What more would I like to see? Recipes for my son’s lunch box, always rich, easy to cook and with few ingredients.

  • Bee 21 June, 2017, 8:10 am

    Thank you for the beautiful recipes which are so easily do-able on a weekenighy. Good clean ingredients that brings Mother Nature to your table with so much flavour and sophisticated simplicity. Your photos are delightful. I’d also be interested in low sugar/carb/Keto recipes as well… though with your variations everyone is so thoughtfully catered for. Thank you so much. X

  • Kathy 21 June, 2017, 8:44 am

    I love stone soup recipes simply for their simplicity & flavour. Keep up the very good work

  • Julie B 21 June, 2017, 9:34 am

    I have to admit that cabbage is one thing that I don’t often buy, (unless I’m making a batch of sauerkraut). The idea of roasting it though has peaked my curiosity, so I’ll definitely be trying this recipe soon. Thanks!

  • Trace 21 June, 2017, 9:56 am

    I love cabbage, usually steamed and then sauteed. But I am definitely going to try this. Though I will add a little smoked paprika and probably finish it with some butter. Maybe even stir through some hot smoked salmon. Yum

  • Jude Downey 21 June, 2017, 11:24 am

    Dear Jules
    What do I love about Stone Soup? Let me tell you. It is the way you write as if you are talking to me and me alone but all of us as well! No mean feat. Not only that I mean talking in what seems a very Australian way, a neighbour over the back fence way, a way riddled with colloquialisms that hit the spot! I relax. Many food and cooking matters are demystified at the drop of a hat, secrets are shared and it is all done with generosity and warm heartedness.
    Then there is the no nonsense approach to all things food while still sharing the most healthy, adaptable and totally tasty recipes that also allow for things like stubborn children who will not eat something or other that is ‘good’ for them, a time schedule from an international airport running some of our lives and more allergies than you can point a stick at.
    Never is simplicity overlooked or fun left out.
    Your pleasure in doing what you do zooms across the page, is nigh on impossible to fudge and therefore rings with authenticity – the real deal.
    God bless you and all who sally forth with you.

  • Eva Wynn 21 June, 2017, 2:27 pm

    Wow. Quite hard to say what I like most about Stone Soup. I love that you have introduced me to a range of spices/spice mixes that I never knew about. Ras el hanout, za-atar, smoked paprika, to name a few. It means I can jazz up old dishes in a new way. I’ve also become more experimental (not always with complete success!), and adventurous. The another great thing is learning what wonderful things you can achieve so simply. AND with so few ingredients. Now when I see complicated recipes in mags or books, I am turned right off if they have a huge list of ingredients. I haven’t got to the stage yet where I am confident that I could reduce them to – perhaps 5 (!). But don’t really need to, since I have access to such delicious, simple dishes with your help. Cheers and thanks! Eva

  • Laura 21 June, 2017, 6:49 pm

    Jules
    I don’t like Stonesoup…I love it!
    You are very personable and a wealth of information. You break down the complicated into easy bite size pieces.
    If there is anything more I would like to see it would be those tricks/tips…snippets of the trade so to speak.
    Thank you for keeping me up to date on topics and new approaches to cooking which are achievable and healthy.
    It really does feel like we are having a natter over a cuppa :-)

  • Gabrielle 21 June, 2017, 8:13 pm

    Another great ‘do-able’ recipe from Stone Soup! So many great, fresh and innovative ideas. Thank you!

  • Anja Vibelund 21 June, 2017, 9:06 pm

    Hi Jules. I enjoy the simplicity in your recepies and your contagious excitement with fresh ideas and well proven dishes. My feeling is that you are open to see things with new eyes all the time and that you are really present in what you are doing. And that keeps me interested. Right now I have discovered the amazing facts about enzymes (in our bodies and in our food) and how it affects digestion. So I wish for more about raw food and more of how you already are doing it. Love the small tips around cooking as well.

    Thank you,
    Anja ,Norway

  • Tina 21 June, 2017, 9:32 pm

    Just love the simplicity of the recipes but better still all the alternatives such as budget, vegetarian etc. It makes everything so adaptable, it’s brilliant.

  • Daryle in Vermont 22 June, 2017, 5:28 am

    Hi Jules,
    I might substitute bacon fat for duck drippings. And cashews for almonds.
    I am intrigued when you say Gremolata is often used to perk up slower-cooked foods. It would seem that roasting cabbage at a temperature just this side of “self-clean” might be considered faster-cooked …
    This one is a keeper!

  • Jane 22 June, 2017, 5:55 am

    I love that your recipes are easy, but also that they’re different. Your recipes shake up my cooking world and it’s a good thing. Keep doing what you’re doing!

  • Laima 22 June, 2017, 6:52 pm

    Just tried your wonderful baked red cabbage salad today, it’s a winner!!

  • Naomi 26 June, 2017, 9:02 am

    Love love love your recipes Jules!!! The fact that they’re so simple is what I love, I find preparing a healthy dinner for my bub and I really tricky because she needs entertaining, but with just five ingredients and ready in ten minutes, it’s perfect! We’re also a vegetarian family and love the alternatives!!

  • Carole from Carole's Chatter 27 June, 2017, 9:17 am

    Hi Jules, this would fit perfectly in Food on Friday: June under the bacon theme. Hope you bring it on over. Cheers from Carole’s Chatter

  • ozfoodhunter 28 June, 2017, 4:56 pm

    Hi Jules, Thanks for sharing your delicious recipes which will be very simple and easy to prepare. Keep doing!!!

  • Aria 14 July, 2017, 4:30 pm

    I like all of your recipes!! Really great, such a simple recipe with available ingredients!! Looks absolutely delicious and perfect, thanks for sharing!!

Leave a Comment

[data-image-id='gourmet_bg']
[data-image-id='gourmet_bg']
[data-image-id='gourmet_bg']
[data-image-id='gourmet_bg']
[data-image-id='gourmet_bg']
[data-image-id='gourmet_bg']
[data-image-id='gourmet']
[data-image-id='gourmet']
[data-image-id='gourmet']
[data-image-id='gourmet']
[data-image-id='gourmet']
[data-image-id='gourmet']
[data-image-id='gourmet']
[data-image-id='gourmet']
[data-image-id='gourmet']
[data-image-id='gourmet']