Ingredients
1headmedium cabbage,(about 1½ lbs)
2tbspolive oil
½tspsalt
freshly ground black pepper
¾cupunsalted almonds,roasted
4bacon strips,(about ¼ lb), thick-cut, good quality
3tbspfresh parsley,minced
1tsplemon zest,freshly grated
pinchkosher salt
parmesan cheese,freshly grated, to serve
Preparation
Heat the oven to 400 degrees F. Arrange 2 oven racks in the upper and lower third of the oven.
Peel off 1 or 2 of the thin, limp outer layers of the cabbage. Trim the stem so that it is flush with the bottom of the cabbage.
Set the cabbage upright and slice into 1-inch thick slices. Use a pastry brush to cover both sides of the cabbage slices with olive oil, or use fingers to rub the oil in. Season both sides with a little salt and pepper.
Arrange the cabbage slices in a single layer on a baking sheet.
Roast on the lower oven rack for 35 to 45 minutes, flipping the slices halfway through cooking. When done, both sides should be seared an even golden-brown with crispy edges and the center of the slices should be tender.
If using unroasted almonds, arrange them on another sheet pan and roast in the upper part of the oven for about 10 minutes, until toasted and fragrant.
Remove from the oven, cool briefly, then finely chop using a chef’s knife.
Cook the bacon in a skillet over medium heat until very crispy.
Transfer to a plate lined with paper towels to drain. When cool, roughly chop.
Combine the chopped almonds, chopped bacon, minced parsley, lemon zest, and a pinch of kosher salt in a small mixing bowl.
Toss to combine and set aside.
As soon as the cabbage slices are done roasting, transfer to a serving platter or individual plates.
Sprinkle with bacon gremolata, serve, and enjoy!
