Roasted Cabbage Wedges with Bacon & Onion

11 Feb

Hello my sarcastic followers! I’m not sure why, but I’ve been on a cabbage kick recently. Maybe it’s because of my Slovak background and I’m getting hungry for halushki. Maybe it’s because it’s cold out and since the chickens have limited access to greens, we always have a few heads of cabbage around so they can have a treat. Maybe it’s because I just spent a week in Las Vegas and ate and drank so much not so good for me stuff that I need a bodily reset back to healthy eating habits!!! Who knows. But I was wanting to come up with a way to eat cabbage that was healthier than good old-fashioned butter laden halushki, and tastier than steamed or no butter added sautéed cabbage. And the roasted cabbage wedge was born! It’s a very easy side dish to make. It’s relatively healthy (2 tablespoons of butter divided by 6 servings!). And even the leftovers are great. We ate this alongside a marinated pork tenderloin that cooked in the oven on the same baking sheet as the cabbage. Dinner was ready to eat in under an hour, including prep work and cook time. I would actually be perfectly content to eat these cabbage wedges on some egg noodles and have that as a meal. A lower fat sub for halushki!

Roasted Cabbage Wedges with Bacon & Onion

1 small head cabbage, cleaned and trimmed of any wilted leaves

2 tablespoons melted butter (do not use margarine!)

2 tablespoons olive oil

4 slices precooked bacon, chopped

1 small Vidalia onion, sliced into half moons

kosher salt & pepper to taste

Preheat your oven to 400 degrees. Cut cabbage into single serving wedges, coring out the hard stem section. You should have about 6 wedges. Place them on a foil lined rimmed baking sheet.

In a microwave safe bowl, melt your butter. To that bowl, add the olive oil and stir to combine. Using a pastry brush, brush each wedge of cabbage, focusing on the top parts since the butter/oil mixture will pool underneath the cabbage wedges.

Distribute chopped bacon and onion moons over each cabbage wedge, then sprinkle with kosher salt and pepper.

Place in preheated oven and let cook for 35-40 minutes, until cabbage is cooked and getting nice and roasted. Onions will be brown/charred. Serve and enjoy!

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4 Responses to “Roasted Cabbage Wedges with Bacon & Onion”

  1. Lisa Reffner February 11, 2013 at 6:02 pm #

    My Haluski loving hips thank you 🙂 This looks yummy…. What did you marinate the pork loin with?

    • seasonedwithsarcasm February 11, 2013 at 7:15 pm #

      haha tell your hips you’re welcome! I actually cheated and bought a pre-marinated one from Sam’s Club – it was garlic & herb and delicious!

  2. Heidi @ lightlycrunchy February 12, 2013 at 3:17 pm #

    I definitely want to try this – what a great idea! My mouth watered just looking at the picture. Bacon and cabbage, what’s not to love?

    • seasonedwithsarcasm February 12, 2013 at 3:49 pm #

      I highly suggest you do give it a try Heidi! It’s SOOOOO good! I could probably eat this as a side option every week. Heck….as a meal even! Because bacon IS a food group 🙂

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