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.
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.