Description
Topped with crispy bacon and a creamy garlic crème fraîche, this roasted cabbage is a decadent treat that pairs well with Pinot Noir and still is packed with nutrients.
Ingredients
Scale
- 2 heads cabbage
- 4 Tbsp olive oil
- 5 slices bacon cut into 1-inch pieces
- ½ cup creme fraiche
- ½ lemon juiced
- 1 Tbsp. dijon mustard
- 1 clove garlic grated
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Stand the cabbage up root end on your cutting board. Cut into ½ inch thick slices, being careful to hold the leaves together. You can leave the core in, it will soften as it cooks.
- Arrange the cabbage steaks on two cookie sheets. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 18 minutes, turn over, then roast for 18 additional minutes.
- Meanwhile, fry the bacon and make your sauce.
- Add the bacon pieces to a skillet set over medium heat. Cook until bacon is crisp and then remove with a slotted spoon to a paper towel lined plate.
- Combine the creme fraiche, lemon juice, dijon mustard and garlic in a small bowl and stir to combine. Season with salt and pepper, to taste.
- One the cabbage steaks are cooked, drizzle them with the creme fraiche sauce and sprinkle them with the bacon. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side