roasted cabbage with bacon
December 9, 2013 § 61 Comments
While trimming brussels sprouts for roasting last week I had a thought. These little gems are mini cabbages and I wondered if roasting a giant cabbage would be just as delicious. I have eaten cabbage steamed, stewed, sautéed, braised, pickled in brine, and even raw in slaws, but never roasted. And without a doubt adding a few bacon lardons would be delicious. Indeed.
The texture of the cabbage was soft and the bacon crunchy. The combination of the roasted bacon and the sweetness of the cabbage was truly one of the best things I tasted in quite some time. I could not quit eating the crispy charred bits of cabbage before bringing it to the table. Served with parmesan chicken cutlets. Recipe coming…next post.
I n g r e d i e n t s
- 1/2 head of cabbage, sliced 1/4 inch
- 3 slices of good quality thick cut bacon, sliced 1/4 inch
- drizzling of olive oil
- sea salt & pepper
Preheat oven 450°F. Put all ingredients in a large bowl and toss until well coated. Spread evenly onto a large parchment lined baking tray. Roast for 30 – 40 minutes turning regularly using a spatula, until well roasted and bacon is crisp, yet still meaty.