Thursday, January 10, 2013

roasted red cabbage

i have a thing for cabbage. big or small i love them all. don't even get me going on brussel sprouts. this recipe is a new one for us in this cabbage category and sprouted out of leftovers in the fridge. one of my pet peeves is buying an ingredient for a recipe, using just a smidgen of it and leaving the rest to die a long, slow death among the cilantro and celery hiding in the back of the fridge. husband and i made amazing fish tacos (will post on those another time!) and needed some red cabbage for part of the topping garnish. hence the necessary birth of the roasted red cabbage and bacon recipe. yum.

husband and i both were both singing cabbage praises after these pretties came out of the oven. this makes a great veggie side dish, if you are fan of the cabbage. which you should be. enjoy!

>> roasted red cabbage <<

  • 1 small-medium head of cabbage, rinse, trimmed & quartered
  • 3-4 strips cooked bacon, chopped
  • 1 tbsp worcestershire sauce
  • 1.5 tbsp extra virgin olive oil
  • 2 tbsp. fresh squeezed lemon juice
  • 1/4 tsp. salt and pepper

preheat oven to 425 degrees. mix the chopped bacon, worcestershire sauce, lemon juice, olive oil and salt and pepper into a marinade. place each cabbage wedge on a sheet of aluminum foil large enough to wrap it up in. divide marinade evenly among individual cabbage wedge bundles and drizzle over all the nooks. wrap cabbage sections into bundles and place in the middle rack in the oven. bake for 25 minutes for a nice crisp cabbage.  cook longer if you would prefer a softer side of cabbage.

recipe adapted from greenlitebites

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