Last summer we had a party on Gilberts Creek and one of our friends made a whole baked cabbage head. She cored the cabbage and took a slice off of the bottom of it to make it sit upright.
She filled the hole in the cabbage with butter, seasoned it with salt and pepper, wrapped it in foil and baked it. Because it was a whole head of cabbage and not cut into wedges it took well over two hours (more like 3) to bake through.
Paul loved the baked cabbage and wanted me to make it yesterday. It was 92 degrees here, just the thought of the oven being on for 3 hours without the air conditioning in yet was enough to send me into a hot flash.
I decided to modify…
After looking at many Baked Cabbage recipes I decided to use one from The Kitchn that I slightly modified. I set the oven to 450 degrees.
The cabbage was cut into wedges, put into a roasting pan, salt and peppered and then drizzled with a little olive oil. I laid cut up bacon pieces over the cabbage, then I started thinking…
The reason Paul loved the whole baked cabbage head recipe from last summer was because of the butter. He loved the soft, baked cabbage and butter mixed together.
I melted a 1/4 cup of butter and let it brown. Browned butter has a very unique flavor that is delicious! You have to be careful when cooking it though, it can quickly go from browned to burnt. I drizzled the browned butter over the cabbage.
I placed foil over the baking pan for the first 30 minutes of cooking and took the foil off for the last 30 minutes or so until the cabbage was getting golden brown and tender.
OH YES! The bacon adds flavor while the browned butter adds it’s own unique taste. It was absolutely delicious! This is a Baked Cabbage recipe you are absolutely going to LOVE. Enjoy!
- One head green cabbage cleaned cut into wedges, core removed from wedges
- 4 slices uncooked bacon cut into pieces
- Salt and pepper
- drizzle of olive oil
- 1/4 cup butter melted and browned
Preheat the oven to 450 degrees.
Cut the cabbage head in half. Cut each half again, making four wedges. Cut each of the 4 wedges to make a total of 8 wedges. Cut the core from each wedge on an angle.
Place the wedges in a roasting pan. Salt and pepper the wedges, drizzle with a little bit of olive oil and lay the bacon pieces on the wedges.
Using a small saucepan over low heat, melt 1/4 cup of butter. Cook and stir until the butter turns brown (being careful not to over cook, it will burn quickly). Drizzle over cabbage.
Bake with the pan covered with foil for 30 minutes. Remove the foil, bake another 30 minutes or until cabbage is tender and starting to turn golden brown, serve immediately.
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