Ross Wollen
Ross Wollen

Ross Wollen is a chef and writer based in Maine's Midcoast region. Before moving East, Ross was a veteran of the Bay Area restaurant and artisanal food scenes; he has also worked as a food safety consultant. As executive chef of Belcampo Meat Co., Ross helped launch the bone broth craze. Since his diagnosis with Type 1 diabetes in 2017, he has focused on exploring the potential of naturally low-carb cooking. Follow Ross on Twitter: @RossWollen

Roasted Red Cabbage, Walnuts & Parm

Roasted Red Cabbage, Walnuts & Parm

Red cabbage shines in this side dish with deep, savory, and nutty flavors. A good searing in the oven (or on the grill!) unlocks the veggie’s star…
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