Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Roasted Cabbage With Bacon
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- #90357
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 pounds green cabbage
1 tablespoon extra-virgin olive oil
4 ounces good quality slab bacon, diced into 1/4-inch cubes
coarse sea salt
red wine vinegar or lemon wedges
directions
Heat oven to 350 degrees F.
Trim the stem of the cabbage and remove one layer of the outer leaves. Cut the cabbage in half, and cut each half into three even wedges.
Coat a rimmed baking sheet with the oil and place the cabbage wedges 1-inch apart on the sheet. Scatter the bacon over the cabbage.
Roast the cabbage for 20-30 minutes until richly browned on the bottom. Turn the wedges over and roast for 20-30 minutes longer until the bottom is richly browned again.
Remove any dried outer leaves. Sprinkle with coarse salt and serve with vinegar or lemon wedges.
added by
melanie
nutrition data
167 calories, 12 grams fat, 8 grams carbohydrates, 8 grams protein per serving. This recipe is low in carbs.
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reviews & comments
October 20, 2013
I modified the procedure just a little. Instead of dicing the bacon I layed strips of it over each cabbage wedge. When I turned the wedges after 30 minutes I removed the bacon and then diced it and sprinkled over the cabbage.