Roasted Cabbage With Bacon Food

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.

ROASTED CABBAGE WITH BACON

Steps:

• 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.

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.

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.

RED CABBAGE WITH BACON

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place cabbage in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, just until tender, 6-8 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add onion to drippings; cook and stir over medium-high heat until tender, 4-6 minutes. Stir in flour and brown sugar until blended. Gradually stir in water and vinegar. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cabbage, bacon, salt and pepper.

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!

ROASTED CABBAGE WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 450°F Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 tsp salt, and 1/4 tsp pepper.
• Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.
• Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes. Toss with Vinegar and serve.