Description
Crispy bacon and creamy garlic sauce top tender roasted cabbage. A decadent side dish perfect with Pinot Noir.
Ingredients
Units
Scale
- 2 heads cabbage
- 4 Tbsp olive oil
- 5 slices bacon cut into 1-inch pieces
- 1/2 cup creme fraiche
- 1/2 lemon juiced
- 1 Tbsp dijon mustard
- 1 clove garlic grated
- Salt and pepper
Instructions
- Preheat oven to 400°F (204°C).
- Stand the cabbage up root end on your cutting board. Cut into ½ inch thick slices, holding the leaves together. 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 an additional 18 minutes.
- Fry the bacon and make the sauce.
- Add bacon pieces to a skillet set over medium heat. Cook until crisp, then remove with a slotted spoon to a paper towel-lined plate.
- Combine creme fraiche, lemon juice, Dijon mustard, and garlic in a small bowl. Stir to combine. Season with salt and pepper to taste.
- Drizzle cooked cabbage steaks with creme fraiche sauce and sprinkle with bacon. Serve immediately.
Notes
- For even cooking, ensure cabbage slices are roughly the same thickness.
- If creme fraiche is unavailable, substitute sour cream or Greek yogurt for a similar tangy flavor.
- Store leftover cabbage in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 large serving
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
- Cholesterol: 20