Bacon Roasted Cabbage Recipes

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.

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.

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.

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.

BACON CABBAGE STEAKS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
• Pull outer leaf off cabbage. Cut cabbage into 1-inch thick steaks and place on the baking sheet. Rub both sides of cabbage steaks with smashed garlic. Use a pastry brush to evenly spread olive oil on both sides. Sprinkle salt and pepper over each side.
• Roast in the middle of the preheated oven for 30 minutes. Carefully flip the cabbage steaks and place 1 to 2 bacon slices on each steak. Sprinkle brown sugar on top. Roast until cabbage is tender and bacon is crisp, about 30 minutes more.

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.