Veggie Essentials Bacon Baked Cabbage Wedges Recipes

ROASTED CABBAGE WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
• Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

FOIL-WRAPPED CABBAGE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Spread 1/2 teaspoon butter over the cut-side of each cabbage wedge.
• Mix Parmesan cheese, salt, garlic powder, and black pepper together in a bowl; sprinkle over the buttered sides of the cabbage wedges. Wrap a slice of bacon around each wedge and wrap wedges individually in heavy aluminum foil.
• Grill cabbage until tender in the middle and the bacon is crisp, turning once, about 40 minutes.

VEGGIE ESSENTIALS: BACON BAKED CABBAGE WEDGES

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Place a rack in the middle position, and preheat the oven to 390 (200c).
• Cut the cabbage, pole-to-pole into four big wedges.
• Brush the cabbage wedges with a generous amount of olive oil, or bacon grease.
• Chef's Note: To help keep the cabbage together, leave the core intact.
• Chef's Tip: To help keep the cabbage together, I will sometimes impale the wedge with a bamboo skewer.
• Sprinkle the wedges with some salt, pepper, garlic powder, and red pepper flakes.
• Place on a parchment lined, rimmed baking sheet, fitted with a rack.
• Place into the preheated oven for 2 hours, or until the cabbage is tender, and the fringes are a nice yummy dark brown.
• Chef's Tip: Keep an eye on the cabbage and make sure it does not burn.
• PLATE/PRESENT
• Drizzle with some fresh lemon juice, and add a bit of your favorite creamy dressing. Enjoy.
• Keep the faith, and keep cooking.

ROASTED CABBAGE WITH CRISPY BACON

Steps:

• Preheat oven to 425 degrees F. Lightly coat a 15x10-inch roasting pan with 1/2 tablespoon of the olive oil.
• Slice the cabbage into 1-inch thick steaks, lengthwise, keeping the core intact.
• Brush both sides of each cabbage steak with the remaining olive oil. Sprinkle the shallot, garlic, salt, and pepper over each one. Arrange cabbage steaks on the roasting pan (overlapping slightly is fine, if necessary.)
• Transfer to the oven and roast for 20 minutes. Gently turn each steak over and roast for an additional 15 minutes, until the cabbage is tender and a little charred around the edges.
• In the meantime, cook your bacon! You can either:1. Cook it in the oven with the cabbage - line a rimmed baking sheet with foil coated with cooking spray. Lay the strips of bacon on the baking sheet, without overlapping. Transfer to oven and cook for 20-25 minutes until crispy. Drain on a paper towel-lined plate. Once cooled, crumble into pieces.2. Cook it in a fry pan - diced up the bacon. In a medium nonstick skillet, cook bacon over medium-high heat until browned and crispy, about 5-6 minutes. With a slotted spoon, transfer to a paper-towel lined plate to drain.
• Sprinkle the crispy bacon over the roasted cabbage and serve immediately.