Maple Roasted Cabbage With Apples and Bacon
I’m getting a lot of cabbage in my CSA these days—especially because my share partner doesn’t like it, so I always take it and let her have one of the other things.
Needless to say, I’m getting a little sick of my roasted cabbage. GASP! It’s so delicious, but there’s only so much of the same thing a girl can take. Unfortunately, cabbage is a lot like eggplant in the sense that there really just isn’t all that much you can do with it besides roast it, sauté it, or make a slaw (I openly welcome any ideas for both red and green cabbage, if you have any!).
Last week, I went to a restaurant in the West Village called Palma with some girlfriends. My friend Molly and I shared a side of roasted Brussels sprouts with apple and pancetta. It was so delicious and, since green cabbage is a close relative of Brussels sprouts, I figured roasted cabbage would taste good with apple and bacon too.
So I decided to roast the cabbage with apples and bacon, but jazz it up a little bit. Since pretty much anything tastes good with a little maple syrup and brown sugar, I decided to give it a whirl.
I’m glad to report that I was spot on.
This roasted cabbage is a great fall alternative to my other roasted cabbage recipe. The maple syrup and brown sugar add a subtle sweetness from the carmelization of the sugars that tasted excellent when paired with some pork chops I whipped up the other night.
And, lucky for me, I got to indulge in this tasty side dish all week long because the head of cabbage I got was massive!
This week I’m stuck with a very large head of red cabbage. I’ve already made my favorite braised cabbage, rotkraut, so I’m not quite sure what I’ll do with it. Any ideas?
Adapted from Back to Her Roots
Ingredients
- 2 slices thick cut bacon, cut into ¼ inch pieces
- ¼ cup olive oil
- 2 T maple syrup
- 1 T apple cider vinegar
- 1 apple, cored and diced (no need to peel)
- 1 large head green cabbage, cut into 8 wedges
- 1/4 cup light brown sugar
Instructions
- Preheat oven to 375F.
- Saute bacon over low heat in a small saucepan until crispy, about 5 minutes. Transfer to a paper towel to drain. Set aside.
- Whisk together olive oil, syrup, and vinegar.
- Arrange cabbage wedges one side down on a baking tray. Sprinkle apples and bacon throughout tray. Drizzle the oil, syrup, and vinegar mixture evenly over all items. Sprinkle brown sugar over the top and bake for 10 minutes.
- Using a spatula or tongs, flip cabbage to other side. Bake for another 10 minutes until tender. (Note: Baking time may vary slightly depending on the size of your cabbage)
Yum!! What about pickling it? I have done that and then used it like sauerkraut on tempeh reubens. It was quite good on sandwiches!! I also like shredded cabbage in egg rolls, dumplings, and lo mein.
Alissa N recently posted..September Round Up
Yum! Great ideas…thanks!
“The maple syrup and brown sugar add a subtle sweetness from the carmelization of the sugars…”
But your list of ingredients didn’t mention any brown sugar.
How much?
Oh gosh…thanks for pointing that out! I used a 1/4 cup. I sprinkled it over the cabbage before roasting. I’ll update that now.
I love that you posted a recipe on something unique to do with cabbage! I feel like there aren’t too many options.
Alysha @Shesontherun recently posted..Baby Photography Shenanigans
Yet another yummy recipe!! As far as red cabbage goes… I like to put it on tacos, salads, and things like that to add a little crunch but I’m not very creative with it!
Carol @ Lucky Zucca recently posted..I’m Back!!
That sounds good too! I think I’m going to take Alissa’s suggestion and make pickled red cabbage.