easy roasted cabbage with crispy bacon

by Sam on October 19, 2012

I spotted this recipe on Pinterest a little while back and immediately saved it to myRecipe I like board.

What I found the most appealing about it was the method. Wedges of cabbage, seasoned and then wrapped in foil and baked. I knew this work out wonderfully.

And it did.

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 recipe (more or less) that was posted on Pinterest, but found it a bit lemony, and I don’t love lemon and bacon together that much. So I tweaked things a bit. I also experimented with a few other sauces which worked out very well too.

I love them baked with this fabulous miso dressing for an Asian twist.

I also tried them out using Quality Pickles famous Dhanya chutney. If you  have not yet tried it, you need to hunt this delectable sauce down. It won a best product award at this years Eat In awards and I can vouch for its scrumptiousness.

For this I added the following to each 1/4 wedge of cabbage: (this will all depend on 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 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. Its also seriously simple and its cooking method that does all the work itself.

*** PS ~ If you live in South Africa and want to win one of 3 signed copies of my new cookbook each with a R500 gift voucher from Woolworths, pop on over here to enter.

I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest. 

Leave a Comment

{ 9 comments… read them below or add one }

Ale October 19, 2012 at 1:30 pm

That is yummy! I love cabbage. For a ukranian twist, I’ll be adding a dollop of sour cream on top!

Gina October 19, 2012 at 8:05 pm

Hello my friend!
What a super simple and delicious way to make the cabbage. I really liked and I do too. Good explanation in pictures
Gina xoxo

Sam October 20, 2012 at 8:32 am

Thanks Gina x

Candice October 20, 2012 at 11:53 am

Hi Sam! I just found your blog by looking up a recipe for ‘Crunchies’. I guess only South Africans call it that! I’m so excited to have found a new South African blog (I don’t know too many…) Thanks for the recipe!

Janet October 22, 2012 at 12:27 pm

Delicious! My husband sprinkles mushroom soup powder over them before cooking. Also gives a nice twist!

Sam October 22, 2012 at 12:48 pm

Hi Janet, I can see how mushroom flavours could work with cabbage, bringing in some nice umami-ness.

Sandra Steyn October 26, 2012 at 12:15 am

So excited to find your website.

Erica November 19, 2012 at 9:13 pm

I love your blog! I like your photographys and recipes! I will stay around.

Sam November 20, 2012 at 10:59 am

Thanks Erica for the kind words :-)

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