Roasted cabbage with bacon

Roasted cabbage with bacon

So is it wrong to just pick up a wedge of tender cabbage, the outside leaves slightly charred, and infused with the fatty goodness of bacon and eat it with your hands right from the roasting pan? Oh, oh.

I try to eat in season. And that means cabbage, kale, turnips, carrots and other cold-weather crops from November to April. Definitely, no tomatoes unless they come from a can (where they’re packed in season). As winter comes to a slow, achingly cold and drizzly conclusion, I am ready for a little more variety. But can I leave my beloved cabbage behind? Not when it’s roasted with bacon and drizzled with sherry vinegar. No, I cannot.

Roasted cabbage with bacon

1 medium head cabbage

4 strips of thick-cut bacon

Extra virgin olive oil

Salt and pepper

Sherry vinegar

Preheat the oven to 425 degrees. Remove the tough outer leaves of the cabbage. Cut the cabbage into quarters and remove the core. Then cut the four quarters into wedges.

Put the wedges on a foil-covered rimmed baking sheet. Dice the bacon and distribute it evenly over the cabbage. Drizzle the cabbage with olive oil and add salt and pepper to taste.

Roast the cabbage for about 20 minutes and check. The cabbage should be tender with brown outer edges and the bacon should be crisp. If the mixture isn’t done yet, check in five minute intervals.

Remove from the oven and drizzle with the vinegar.

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