I spotted this recipe on Pinterest a little while back and immediately saved it to my ‘Recipe I like‘ board as you do. What I found the most appealing about it was the method. The wedges of cabbage are simply seasoned, wrapped in foil and baked.
I also picked up a few gorgeous and very inexpensive baby cabbages at Food Lovers Market and thought their size was more appropriate to make this recipe.
I made the dish (more or less) that was posted on Pinterest, but found it a bit lemony, so I tweaked things. I also experimented with a few other sauces which was an interesting process.
I loved them baked with this fabulous miso dressing for an Asian twist, and I also tried them using Quality Pickles Dhanya chutney. If you havent tried it yet, and live in South Africa, you need to hunt this delectable sauce down.
So many flavour ideas pop into my mind when I think of baking cabbage, but for this recipe I added the following to each 1/4 wedge of baby cabbage: (adapt according to the size of the cabbage you use)
- a few drops of olive oil
- about 1 T crispy fried bacon bits (about 1 rasher per wedge)
- a few drops of lemon juice
- a few drips of Worcestershire sauce
- a couple of drops of soy
- salt and pepper
Cut the cabbages in to 4 wedges length ways fold a large enough piece of foil around them to make open parcels to capture the bits. Add all the above bits – or any sauce or seasoning of your choice – and wrap up tightly. Bake in a pre-heated oven of 180 C / 350F for about 30 minutes.
What I love is the slightly crunchy texture that the cabbage retains through this method and the masses of flavour you can add. It’s also a seriously simple cooking method that does all the work on its own.