Bacon Roasted Cabbage Food

ROASTED CABBAGE WITH BACON

Steps:

• Preheat your oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper.
• Cut the cabbage head into 1-inch slices. I got 3 large slices and 2 mini slices from my cabbage, but you can get 4 slices (2 large & 2 medium) if you plan better than I did.
• Lay the cabbage slices flat on the prepared baking sheet. Brush the top of each slice with some olive oil and then sprinkle the salt and pepper evenly over the cabbage.
• Lay the bacon pieces over the tops of the cabbage slices so that the entire top is covered.
• Bake for 40 to 45 minutes or until the cabbage is tender, the outermost leaves have charred a little, and the bacon is crispy. (If you need to crisp up the bacon a little more, turn your oven to broil on HIGH for a couple minutes. Just be sure to watch things so the bacon doesn't burn.)
• Carefully remove the baking sheet from the oven. Plate the cabbage and serve immediately.

FRIED IRISH CABBAGE WITH BACON

Steps:

• Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
• Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
• Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.

BRAISED WHITE CABBAGE

Steps:

• Pour the stock into a large pan, then add bacon and pick in the thyme leaves. Place over a medium heat and bring to the boil.
• Meanwhile, discard the tatty outer leaves from the cabbage, then halve and very finely slice the rest, discarding the tough core.
• Once boiling, add the cabbage to the stock, mix well, pop the lid on and boil furiously for 5 minutes.
• Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat, topping up with a little extra stock or water, if needed.
• Add the butter and a good lug of extra virgin olive oil, season to taste with sea salt and black pepper, then serve immediately.

BACON-ROASTED CABBAGE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix bacon, lemon juice, Worcestershire sauce, olive oil, salt, and pepper together in a bowl. Set aside.
• Lay each cabbage quarter on a sheet of aluminum foil that is large enough to wrap it up. Pour bacon sauce evenly over each quarter to cover; wrap in foil until completely sealed.
• Roast in the preheated oven until tender and heated through, 20 to 30 minutes.

MY GRANDMOTHER'S CABBAGE AND NOODLES

Steps:

• Place water and butter in a large, deep skillet and bring to a boil; stir in bacon and return to a boil.
• Stir cabbage into the bacon mixture; simmer until the thickest pieces of cabbage are fork-tender and the liquid has almost evaporated, about 20 minutes. Drain.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Lightly toss egg noodles with bacon and cabbage; season to taste with salt and black pepper.

FRIED CABBAGE AND BACON WITH ONION

Steps:

• Cut the cabbage into quarters. Remove any wilted or discolored outer leaves. Cut out the core from the cabbge quarters. Cut into large 1-inch dice.
• Cook the bacon and onion in a 4-quart pan over medium heat until bacon is crisp, and the onion is wilted.
• Remove the bacon and onion to paper towels to drain. There should be about 1/2 cup of bacon drippings in the pan.
• Add the cabbage to these drippings and cook without stirring until it begins to brown, about 3 minutes.
• Add the water, sugar, salt and pepper and cook until the cabbage is tender, about 20 minutes.
• Crumble the cooked bacon into the cabbage and serve hot.

CABBAGE WITH BACON & ONIONS

Steps:

• Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
• Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
• Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

BRAISED CABBAGE AND BACON

Steps:

• In a deep skillet, cook bacon until done.
• Remove bacon from skillet, add the onions.
• Cook onions until translucent.
• Add cabbage and other ingredients, cover.
• Cook until tender.
• Crumble bacon back into pot and stir.
• Serve hot.

CABBAGE AND BACON

Steps:

• Heat the oil in a large saucepan, and add the onion and bacon and cook until the onion is softened-about 5 minutes.
• Add the cabbage, sugar, vinegar, carraway seeds, stock powder and stir over a medium high heat for a couple of minutes or until the cabbage is coated with oil and starting to wilt.
• Add a couple of tablespoons of water, cover and cook over a low heat (watch it doesn't burn) for a further 15 minutes, stirring once or twice.
• Stir through the chopped parsley and serve.

ROASTED CABBAGE STEAKS WITH BACON

Steps:

• Preheat oven to 400ºF
• Slice cabbage into 1 inch thick rounds. Transfer to a greased, rimmed baking sheet.
• Brush cabbage with olive oil. sprinkle with salt and pepper.
• Top with raw bacon pieces.
• Roast for 30-35 minutes for medium brown edges.

FRIED CABBAGE WITH BACON

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

CREAMED CABBAGE AND BACON

Steps:

• Cut the cabbage into quarters; core it and shred it finely. Thinly slice the bacon.
• Melt the butter in a saute pan and fry the bacon until crispy and golden. Remove from the pan and drain.
• Melt a knob of butter in the pan and add the onion. Wen it begins to brown, add the water and then add the cabbage. Season with white pepper and a little salt.
• Keep stirring for 1-2 minutes on high heat. Add the bacon.
• When the cabbage is tender, add the cream. Stir and simmer until the cream thickens. Serve.

BAKED CABBAGE WITH BACON

Steps:

• Preheat oven to 375°F. Place bacon in heavy large pot over medium-high heat. Sauté until fat begins to render and bacon begins to brown, about 12 minutes. Add cabbage and leek. Sauté until cabbage wilts, about 10 minutes. Add water; bring to boil. Cover pot, reduce heat to medium and simmer until cabbage is tender, about 15 minutes. Uncover, increase heat and boil until all liquid evaporates, stirring often, about 10 minutes. Mix in parsley and green onions. Season with salt and pepper. Transfer to 9-inch glass pie dish.
• Melt butter in heavy medium skillet over medium-low heat. Add breadcrumbs; stir until crisp, about 10 minutes. Sprinkle breadcrumbs over cabbage mixture. Bake until heated through, about 10 minutes.

SERIOUSLY GOOD BACON FRIED CABBAGE

Steps:

• Add bacon, in one layer, to a large skillet over medium heat. Cook, stirring occasionally until the fat renders and the bacon is crispy; 6 to 8 minutes. Take the pan off of the heat, and then use a slotted spoon to transfer the bacon to a bowl and save for later.
• Remove all the bacon fat from the pan except for one tablespoon. (Leave more or less, depending on your preference. One tablespoon tastes great, but doesn't make the cabbage greasy.)
• Place the pan back onto medium-high heat then add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
• Cook, occasionally stirring until the cabbage is tender and some of the cabbage begins to turn light brown; 10 to 15 minutes. Stir in the mustard, apple cider vinegar, and the reserved cooked bacon. Taste then adjust with more salt, pepper, and vinegar as needed.

FRIED CABBAGE WITH BACON

Steps:

• Take a large frying pan and begin by frying the onion and bacon together in olive oil for about 5 minutes. Then add the crushed garlic and cook for another 2 or 3 minutes. Now stir in the shredded cabbage (which will seem rather bulky at first, but as the heat gets to it, it will start to collapse) and keep stirring it now and then so it cooks evenly. Season with freshly milled pepper, but taste before adding salt because of the bacon. The cabbage should cook in about 10 minutes and still retain its crispness, but if you prefer it softer put a lid on the frying pan - which will give it some steam.

SAVOY CABBAGE WITH BACON

Steps:

• Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes.
• Use slotted spoon to set bacon aside; place on paper towelling.
• Drain off all but 2 tablespoons fat.
• Add garlic, crushed red pepper, and leeks to skillet.
• Cook until fragrant, about 2 minutes.
• Add cabbage, chicken stock, white wine and beans.
• Gently toss to combine.
• Simmer until cabbage is just beginning to wilt, about 3 minutes.
• Crumble bacon.
• Toss cooked mixture with bacon, sage, chives or scallions and pepper.
• Adjust seasoning.
• Serve immediately and enjoy!

OVEN ROASTED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cabbage, chicken broth, onion, butter, bacon, seasoned salt, salt, and black pepper together in a 9x13-inch baking dish. Cover the dish with aluminum foil.
• Bake in the preheated oven until cabbage is tender, 1 1/2 to 2 hours.