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is one of the most underrated vegetables on the market, bar none. It can be thinly sliced and served raw in, slowly braised for hours until tender and melted or tossed in some olive oil and roasted, like we do in this recipe.
Roasting is one of our favorite ways to enjoy this often-overlooked cruciferous vegetable. For starters, it’s a hands-off technique, so you can tackle other kitchen tasks while the cabbage cooks. In addition, the recipe couldn’t be simpler — there are only three ingredients . Since there is such a short ingredient list, one of them is responsible for a lot of the flavor — bacon.
Once the dish emerges from the oven, the bacon is crisp and all of the flavorful drippings have soaked into the layers of the cabbage. The wedges themselves end up super tender, almost slicing like butter. The bacon can then be either chopped up or crumbled with your hands to sprinkle over the cabbage.
The recipe uses the whole head of cabbage, which is great news since it can be tough to make your way through a head. These roasted cabbage wedges serve four as a hearty side dish, but the recipe can easily be scaled back if needed. If you bought a head of cabbage for coleslaw or stir-fry, chances are you have at least half of it stowed away in the back of the crisper . This recipe is a great way to make use of the rest of that nutritious vegetable.
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