Cabbage doubters, prepare to be seduced.
Here we have thick slices of cabbage roasted until the edges are crispy and golden, and then served with a crunchy, salty, nutty, bacon-y gremolata scattered over top. Plus Parmesan cheese. Helloooo, gorgeous.
This recipe comes from a new cookbook from my friend Andrea Bemis, the farmer and co-owner of Tumbleweed Farm up in Oregon. She lives and breathes vegetables every day, so if anyone knows how to give veggies some serious curb-appeal, it’s her.