From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Ally Phillips
One day Ally put a head of cabbage on her counter. She looked at it and said 'talk to me'! She wanted this cabbage head to give her some creative ways to cook/cut/style it other than chopping, using for cabbage rolls, etc. So as she stood there contemplating this big head, the idea came to her - ‘I'm going to try slicing big ol' rounds of cabbage, oven roasting and charring and seeing what happens! ‘ This is part and parcel of her style of cooking, which she calls 'Bohemian Bold' - taking everyday peasant ingredients and transforming them into something chic and luxurious and fun to eat! This creation is a homerun because not only is it scrumptious but it's so darn easy!
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Preheat oven to 425
What you need:
One small to medium head of cabbage
4 tbl thick cut bacon fried, crumbled & the drippings reserved
2 tbl melted butter
1 tsp sea salt
1 tsp coarse ground pepper
What you do:
The most tedious part of this recipe is cutting the rounds. Be very careful!
Remove outter loose leaves from the cabbage. Set aside. Prepare your cutting surface with a cutting board and a clean dish towel to keep the cabbage head from slipping. Using a large sharp knife, cut about 1â€ off the bottom (getting the stem off) making a flat surface.
Turn the cabbage on one side and make another about ½" cut to make a flat surface that will stabilize your cabbage more for cutting the thicker slices.
Cut about 1 ½ slices and place each on a parchment lined cookie sheet. Mix the melted bacon drippings and butter together and drizzle some on each cabbage round. Sprinkle each with salt and pepper. Roast in 425 preheated oven for about 15-20 minutes or until tender and the edges of the leaves begin to char. Remove and cover loosely with foil until ready to serve. This is good room temperature, too!