I didn't know what gremolata was until I found Marko! Now I see it on fancy restaurant menus and think "Marko's pop of brightness in January with fresh herbs"
This is now one of my new favorite vegetable dishes!! I’m not telling anybody about it. This is my secret dish to serve my guest and see how they react. Unbelievable flavors.❤
No joke, this recipe blew my mind, and ebery one of my dinner guests minds! It's so simple, yet it packs a punch like you wouldn't expect! I also made a chimichurri, since it has similar base as the gremolata, so guests had a choice of a spicier option, and that was amazing as well.
This went over exceptionally well with my housemates. I served it with crockpot pork and extra spicy barbecue sauce. Gremolata only needed half the lemon's juice, but it was the highlight of the meal. I used a Korean green cabbage - would recommend a Savoy or Red in future - some of the leaves got pretty crispy (right on the edge of too burnt).
Thanks Haldon, appreciate you are always willing to try out the new recipes! Glad this was a hit. I’ve heard a few people have had issues with Napa cabbage now, so I’ll revise the written recipe with that note (I haven’t had that issue). I agree Savoy and green/red cabbage work the best.
Made this tonight and it is so tasty! Didn't have parsley but I had some hoisin sauce to lightly dress it. Served on garbanzo pasta and mixed vegetables, it satisfied. Many leaves were crispy and sweet, better than potato chips.
Love all your vegetable sides! I would love to hear suggestions of nut additions to give it a delicious protein boost. OMG. You read my mind and love the walnut/feta add.
I haven’t tried that, so I can’t say for certain, but I would expect that it would remain dry/papery in texture which wouldn’t be great. It also has a very different taste from fresh parsley.
They are the Bottle Grinders from Audo (formerly called Menu). They're amazing and very high quality, easy to use, ceramic burr grinders - but quite pricey.
I’m assuming this one, squash, and pumpkin soup? In these cases these are sugary, hard winter vegetables that really change flavour when they are caramelized, which can look burned - but I assure you they aren’t. The cabbage edges do char, but the char is only 1/16” deep, and it makes a potato chip like texture. It’s a flavour and texture I really like! If you want a non-charred recipe of mine I would suggest the bruschetta or the peach salad! If you would like more burned recipes, in the sushi one my friend sets the fish on fire (and burns avocado!)
if you're going to do this don't go above 350 F, olive oil smoke point is 410 F at which point it starts to release free radicals which are cancerous. Use sunflower seed oil instead which has a higher smoke point...
Normally I don’t respond to comments like this but I want to clarify that roasting at 350 won’t achieve the same results and I wouldn’t recommend that. It’s a bit extreme to say this is cancerous. Olive oil had an average smoke point of 410, 425 is not substantially higher. You’re assuming that (1) food reaches the oven the temperature (it won’t go above 212 until the water is boiled off) and (2) free radicals form at a set point (they form on an hockey stick like curve, very rapidly as temperatures get far above the smoke point. They even form at room temperature from poorly stored oil). Olive oil is used in most high heat roasting recipes. Oils break down and polymerize at a wide array of temperatures depending on their components and quality, so sunflower oil which has an average smoke point of 440 may degrade faster or slower depending on its quality. Depending on the quality of olive oil it can be as high as 470. It’s not a simple black and white issue. It’s perfectly fine to swap to high smoke point oils, but I would suggest refined avocado oil (520 smoke point) or safflower oil (510) if someone is concerned about free radicals. SeriousEats has a guide to understanding how smoke points impact food: www.seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter
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Coordinating clothing with premier ingredient is taking your food to the next level!
I feel seen! And wait until you see the shirt I have in the Peach Caprese video…
I didn't know what gremolata was until I found Marko! Now I see it on fancy restaurant menus and think "Marko's pop of brightness in January with fresh herbs"
So glad to hear that! ❤️
This is now one of my new favorite vegetable dishes!! I’m not telling anybody about it. This is my secret dish to serve my guest and see how they react. Unbelievable flavors.❤
No joke, this recipe blew my mind, and ebery one of my dinner guests minds! It's so simple, yet it packs a punch like you wouldn't expect!
I also made a chimichurri, since it has similar base as the gremolata, so guests had a choice of a spicier option, and that was amazing as well.
Amazing - so glad to hear that! Chimichurri is a great idea to go with it, I’ll have to try that out soon. Thank you for sharing.
Wow, that looks amazing. Thanks for the tip on how to cut cabbage. It's a beast to cut.
This went over exceptionally well with my housemates. I served it with crockpot pork and extra spicy barbecue sauce. Gremolata only needed half the lemon's juice, but it was the highlight of the meal. I used a Korean green cabbage - would recommend a Savoy or Red in future - some of the leaves got pretty crispy (right on the edge of too burnt).
Thanks Haldon, appreciate you are always willing to try out the new recipes! Glad this was a hit. I’ve heard a few people have had issues with Napa cabbage now, so I’ll revise the written recipe with that note (I haven’t had that issue). I agree Savoy and green/red cabbage work the best.
That crispy was the tasty part for me.
Oh wow, my new favourite chef!
Aw, thank you so much!
This guy sucks, stop with the paid comments
I could feel my blood pressure go down as I watched the video - great recipe and very zen - loved the slow piano music in the background
Thank you so much! Really appreciate it
I hate this term, but this video is definitely a VIBE. Love it.
Thank you, it’s what I was aiming for! Haha
Suggest dropping the cooking temp to 400F as 410F is the absolute max you should ever bake with extra virgin olive oil. Looks really good!!
It certainly looks good. I'll have to try this.
I hope you enjoy it!
Wonderful video: Great explanations, just the right amount of time spent on each step to keep things moving along. Excited to try!
Thank you!
Thank you Marko, made it tonight with my own Cabbage, amazingly easy and so tasty!
So glad you loved it!
Never thought cabbage could be a main and look this good!!!
Thanks Alice!
Cabbage core is someting I can get into.
Made this tonight and it is so tasty! Didn't have parsley but I had some hoisin sauce to lightly dress it. Served on garbanzo pasta and mixed vegetables, it satisfied. Many leaves were crispy and sweet, better than potato chips.
Sounds great!
Made it tonight and it is as good as Marko says. Delicious and too easy. Thanks!
Thanks for trying the recipe, glad you liked it!
This looks delightful, and I’m not going to wait for winter to have it!
I cannot believe how good this turned out! Thank you!
Ahahaha! Nope, genuinely liked it and have made it more than once. But if there’s a way to get paid for comments, please do tell me
Thanks!
Thank you! 💖
This looks phenomenal. Can't wait to try it. Thanks for sharing!
Thanks! Hope you love it - let me know what you think when you get the chance to make it.
It looks delicious!! Will definitely give it a try!!
Thank you!
Enjoyed your video and recipe, thank you!
Ooffffff - This looks incredible - Cannot wait to try
Love all your vegetable sides! I would love to hear suggestions of nut additions to give it a delicious protein boost. OMG. You read my mind and love the walnut/feta add.
uk fan great vid
Thank you 💖
Can you use dry parsley
I haven’t tried that, so I can’t say for certain, but I would expect that it would remain dry/papery in texture which wouldn’t be great. It also has a very different taste from fresh parsley.
Way too charred for me, but will play with what kind of caramelization I can get. The dressing looks delisn.
Freakin’. Yum.
What’s the name of those salt and pepper shakers?
They are the Bottle Grinders from Audo (formerly called Menu). They're amazing and very high quality, easy to use, ceramic burr grinders - but quite pricey.
Will this work with purple cabbage? Anyone?
Sorry for the slow reply - it will work with purple cabbage. The colour may get very dark, but it’s a pretty robust cabbage so it shouldn’t burn.
❤
I think I didn't roast the cabbage long enough and the sauce had too much lemon. It turned out bad. I think it would be better without sauce
I’m sorry this didn’t work out for you. The gremolata is a very intense flavour!
I’ve just watched 3 of your videos. All 3 were burned!
I’m assuming this one, squash, and pumpkin soup? In these cases these are sugary, hard winter vegetables that really change flavour when they are caramelized, which can look burned - but I assure you they aren’t. The cabbage edges do char, but the char is only 1/16” deep, and it makes a potato chip like texture. It’s a flavour and texture I really like!
If you want a non-charred recipe of mine I would suggest the bruschetta or the peach salad! If you would like more burned recipes, in the sushi one my friend sets the fish on fire (and burns avocado!)
if you're going to do this don't go above 350 F, olive oil smoke point is 410 F at which point it starts to release free radicals which are cancerous. Use sunflower seed oil instead which has a higher smoke point...
Normally I don’t respond to comments like this but I want to clarify that roasting at 350 won’t achieve the same results and I wouldn’t recommend that.
It’s a bit extreme to say this is cancerous. Olive oil had an average smoke point of 410, 425 is not substantially higher. You’re assuming that (1) food reaches the oven the temperature (it won’t go above 212 until the water is boiled off) and (2) free radicals form at a set point (they form on an hockey stick like curve, very rapidly as temperatures get far above the smoke point. They even form at room temperature from poorly stored oil).
Olive oil is used in most high heat roasting recipes. Oils break down and polymerize at a wide array of temperatures depending on their components and quality, so sunflower oil which has an average smoke point of 440 may degrade faster or slower depending on its quality. Depending on the quality of olive oil it can be as high as 470. It’s not a simple black and white issue.
It’s perfectly fine to swap to high smoke point oils, but I would suggest refined avocado oil (520 smoke point) or safflower oil (510) if someone is concerned about free radicals.
SeriousEats has a guide to understanding how smoke points impact food: www.seriouseats.com/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter
I don't buy it. Lots of people, especially in the Mediterranean, use olive oil exclusively when cooking at both low and high temperatures.
Never use seed oil like sunflower…that can cause stomach issues
Love the music and easy vibe.