30 March 2011

This is a variation on a recipe I saw in this month's Food Network Magazine. It was supposed to be made with duck fat, but since I wasn't planning on cooking a duck anytime soon, I made it with bacon fat instead. YUM! Obviously it's not super healthy veggie dish, and not one I would make on a regular basis, but it was fun to try. Here's how I made it.

Bacon Roasted Cabbage

4 slices bacon
½ head cabbage, cut into 4 wedges
Kosher salt

Preheat oven to 425°.

Cook bacon in large skillet until crispy. Remove and drain on paper towels. Finely chop and set aside.

Remove all but 1 tbsp of the bacon fat from the pan, reserving the rest. Brown the cabbage in the skillet; a few minutes on each side. Transfer cabbage to a baking dish. Drizzle with the reserved bacon fat and sprinkle with kosher salt.

Roast until crisp on top, about 15 minutes. Turn the wedges, sprinkle the other side with kosher salt, and roast until the other side is crisp, about 8 more minutes.

Place wedges on serving tray and sprinkle with the bacon crumbles.

Makes 4 servings.

Wow, this was so good. How can anything with bacon not be, right? I really like cabbage, but don't have many cabbage recipes, so when I saw the duck fat one in the magazine, I was immediately intrigued. I don't know how my version compares to the duck fat version, but I know that mine is pretty good and way easier for the average home cook to make.

Jim loved it. He finished his entire wedge before even touching the chicken and rice that I served it with. I really liked how the cabbage was the perfect consistency. Cooked, but still with a nice crunch to it.

The only problem I had with it was that I had a hard time getting the wedges to stay together when flipping. I notice from the picture in the magazine, that they left the core in the cabbage. I didn't think about doing that, but I will do it that way next time. Because even though I started out with four wedges, I ended up trashing one because it just kept falling apart. (That was okay since there were only three of us eating anyway.) So next time I will keep the core in and then we can just cut around it at the table.

I think this would make a nice veggie side dish for entertaining.

Update 04.19.11:

A fellow food blogger saw this recipe and thought it looked good enough to feature it on her own blog. Check it out: From Granny's Kitchen

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  1. Thank you for checking out my blog.. I love the recipes that you have on here and I am sure that I will be trying some of them real soon..If I post on my blog for sure I will be mention where it came from..Have a great day and how about you become a follower

  2. From Facebook:

    "Just eat the core. it's my favorite part of the cabbage."

    Gloria N.

  3. I agree that it is not the most healthful dish, but at SaucyCooks we always say that anything in moderation is ok and bacon is so yummy!

  4. For someone going low carb, this is very healthy. I just tried it except I fired some onions along with the bacon and put it on top of the cabbage. It was GREAT!.

  5. I am so glad you enjoyed this. Thank you so much for taking the time to let me know! :)

  6. This is a very popular side for those living Low Carb Healthy Fats and it tastes absolutely scrumptious with back and onion as you mentioned :-) Brussels Sprouts do too fried with bacon and onions