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.

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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.

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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.

Serves 4

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