Charred Cabbage with Lemon Gremolata

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

capers

🥗Healthier: chopped green olives

💰Cheaper: pickles

Chopped green olives can mimic the briny flavor of capers.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers can serve as a cost-effective substitute.

Preheat oven to 425°F.

Remove and discard any loose or wilted leaves from the cabbage.

Cut the cabbage in half through the core, then cut each half into quarters, keeping the core intact to hold the leaves together, resulting in eight wedges.

Pour 3 to 4 tablespoons of olive oil into a small dish.

Using a pastry brush, brush olive oil on both sides of each cabbage wedge and place them on a parchment-lined sheet pan.

Season both sides of the cabbage wedges generously with kosher salt and freshly ground black pepper.

Heat a large cast iron skillet over medium-high heat.

Add four cabbage wedges cut side down to the skillet and cook for 4 to 5 minutes until deeply charred.

Carefully flip each wedge over and char the second side for another 4 to 5 minutes.

Remove the charred wedges to a parchment-lined sheet pan and repeat with the remaining four wedges.

Once all wedges are charred, roast them in the preheated oven for 12 to 15 minutes until tender but not collapsing.

Use a fork to test for doneness before removing from the oven.

To make the lemon gremolata, place 2 tablespoons of olive oil into a small bowl.

Zest the lemon and add the zest to the olive oil.

Juice the lemon into a separate bowl and measure out 2 tablespoons of lemon juice to add to the olive oil.

Finely chop the capers and add them to the bowl with olive oil and lemon juice.

Pull enough parsley leaves off the stems to make a pile about 1/4 cup, then chop and add to the bowl.

Add freshly ground black pepper to taste and combine thoroughly with a fork.

Set the gremolata aside or refrigerate if made ahead.

To make the white bean puree, place the drained cannellini beans into a food processor.

Add the garlic clove cut into pieces and 3 tablespoons of olive oil.

Add salt to taste, using about 1/2 teaspoon.

Microwave 1/2 cup of stock or water until warm, then start by adding 1/4 cup to the food processor and puree until smooth.

If the puree is too thick, add more reserved liquid until the desired consistency is reached.

Squeeze in lemon juice to taste and adjust seasonings if needed.

Serve the charred cabbage individually plated with the white bean puree on the plate and the gremolata over the top, or serve on a platter family style with the puree in a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens