Charred Cabbage And Bacon Panzanella

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25 min


45 min



Charred Cabbage And Bacon Panzanella

(Photo: Erik Putz; Produced by: Stephanie Han Kim; Food styling: Haley Polinsky; Prop styling; Madeleine Johari)

A delicious salad that'll fill you up with nutritious goodness.


  • 1 small red onion , thinly sliced
  • 3 tbsp lemon juice
  • 1 tsp salt , divided
  • 1/2 medium green cabbage , cut into 1-in. pieces, about 10 cups
  • 3 tbsp olive oil , divided
  • 6 slices bacon
  • 1 demi baguette , torn into 1/2-in. pieces, about 4 cups
  • 1 pint cherry tomatoes , halved
  • 1/2 cup firm blue cheese , such as Stilton, crumbled
  • 1/4 cup chives , finely chopped


  1. Position racks in top and bottom thirds of oven and preheat to 475F.
  2. Combine onion, lemon juice and 1/2 tsp salt in a large bowl. Set aside to marinate.
  3. Toss cabbage with 1 tbsp oil and remaining 1/2 tsp salt on a large rimmed baking sheet. Spread out in an even layer. Bake in top third of oven, stirring halfway through, until edges are blackened and crisp, about 20 min.
  4. Meanwhile, lay bacon in single layer in a large ovenproof frying pan over medium-high. Cook, turning, until crisp, 4 to 5 min per side. Transfer bacon to a paper-towel-lined plate.
  5. Discard all but 1 tbsp bacon fat in pan. Add bread to pan and stir to coat. Transfer to bottom third of oven. Roast, stirring halfway, until deep golden brown, about 8 min.
  6. Tear bacon into 1-in. pieces. Add bacon, cabbage, croutons, tomatoes and remaining 2 tbsp oil to onion mixture. Toss to combine.
  7. Divide salad among 4 plates. Top with cheese and chives. Season with pepper.

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