Roasted cabbage like you’ve never had it.

Here, wedges are cooked until they turn deep golden with caramelized edges.

Extra smoky bacon can add more deep, savory notes.

Roasted cabbage wedges topped with bacon dressing in a cast iron skillet on a green table with two glasses of beer and a napkin.

Credit:Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Lydia Pursell

Ingredients

8thick-cutbacon slices, cut crosswise into thin strips

1small(about 2 1/2 lb.

Using a slotted spoon, transfer bacon to a bowl, reserving 7 tablespoons of the drippings in skillet.

Transfer reserved drippings from skillet to a small saucepan, and set aside.

Do not wipe skillet clean.

Arrange cabbage wedges, cut side down, in skillet, nestling them close together.

Brush tops with 1 tablespoon of the reserved drippings.

Heat remaining 6 tablespoons bacon drippings over low until warm, about 45 seconds.

Remove from heat, and whisk in honey, mustard, vinegar, and pepper.

Drizzle honey-mustard mixture over cabbage.

Sprinkle with reserved bacon.