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.