Just in time for a fall…another recipe from pinterest….I wasn’t kidding when I said it was addicting. This is a super easy side to make for two reasons 1) you probably have all ingredient for the marinade already 2) it takes minutes to throw together. As we’ve have an abundance of cabbage in our CSA lately, we’ve had this several times. It’s a great way to use the “other half” of a cabbage. I find that when using cabbage I rarely use the whole thing and then I need to find something to do with the rest. This has become a “go to” for using up cabbage. For the two of us we’ll have a wedge a piece but for a larger family you could cut the wedges in half and serve another veggie with it. I didn’t change anything from the original recipe I saw online. However, I’ve made it using soy sauce instead of Worcestershire and I’ve left the lemon out when we didn’t have any on hand and it was still tasty! I also think you could play around and add different spices to change it up a bit. The original blogger talks about making it on the grill but I’ve never tried it that way.
Let me know if you come up with another variation!
1 tsp olive oil
2 tbsp real bacon bits (I used 2 strips of crispy bacon for half a cabbage)
2 tbsp lemon juice
1 tbsp Worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage quartered
Preheat the oven to 425 degrees.
Mix the olive oil, bacon bits, lemon juice, Worcestershire sauce, salt and pepper to make the marinade.
Prepare the cabbage. Rinse it under water and remove any yucky loose leaves. Cut into quarters.
Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.
Wrap each wedge and bake for 20-30 minutes for crunchy cabbage and 30-45 for a softer cabbage. (We’ve done it both ways!)
Note: To make a whole head of cabbage I would double the recipe above. The amount above is what I’ve used for a half a cabbage.