Skillet Roasted Cabbage Wedges

Hello and welcome! Today’s recipe is a great side dish for St. Patrick’s Day; Skillet Roasted Cabbage Wedges with hot bacon and mustard dressing. Even if you don’t plan a meal to celebrate St. Patrick’s Day, this side dish is a great way to prepare cabbage beyond the typical slaw. This recipe is really simple and it’s pretty quick too – so let’s get right to it!

Bacon

Preheat the oven to 450 degrees F. Start with cooking the bacon over medium heat in a 12-inch cast iron skillet. If you don’t have a cast iron skillet, be sure to use an oven-safe skillet. Stir the bacon occasionally. When the bacon is cooked through and begins to crisp, cut the heat and use a spider skimmer to transfer the bacon to a separate bowl and set aside.

Use a tablespoon to scoop 7 tablespoons of the bacon fat out of the cast iron skillet, transferring the 7 tablespoons to a small saucepan and set that saucepan aside. This will be for the dressing. Pour off any remaining bacon fat from the cast iron skillet, but don’t wipe out the skillet.

Cabbage

Cut the small cabbage into 8 wedges and nestle the wedges, cut side down, in the cast iron skillet. Scoop out 1 tablespoon of bacon fat from the reserved fat in the saucepan and drizzle it over the cabbage wedges. Sprinkle the cabbages with a teaspoon of kosher salt.

Roast the cabbage in the preheated oven for 20 to 25 minutes. The cabbage should be tender when pierced with a knife and there should be browning in spots.

Hot Bacon Mustard Dressing

While the cabbage is roasting, we can make the dressing. Heat the remaining 6 tablespoons of bacon fat over low heat for about 1 minute. Whisk in honey, mustard, vinegar and black pepper. Whisk until an emulsified sauce forms. Cut the heat.

Skillet Roasted Cabbage Wedges

Use kitchen tongs to transfer the roasted cabbage wedges to a serving plate.

Pour the hot bacon mustard dressing over the cabbage. Chop the cooked bacon into smaller pieces if desired and sprinkle the bacon over the dressed cabbage wedges. That’s it!

Of course a bacon-based mustard dressing is an easy win, and these Skillet Roasted Cabbage Wedges are amazing! The dressing is sweet and savory, it goes perfectly with the tender roasted cabbage wedges. I hope you give this a try, it reminds me of another warm bacon dressing used to dress my German-style Potato Salad. Both are fantastic and I hope you enjoy. Take care and be well! xo Kelly

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Skillet Roasted Cabbage Wedges

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Side Dish – American

By Southern Living – Serves: 4

Prep Time: 15 Minutes – Cooking Time: 20-25 Minutes – Total Time: 35-40 Minutes

Tender skillet roasted cabbage wedges, dressed with a warm bacon, mustard and honey vinaigrette. Perfect for St. Patrick's Day!

Ingredients

• 8 Thick Cut Bacon Slices, cut crosswise into 1/2 to 1-inch pieces
• 1 Small Head of Green Cabbage, cut into 8 wedges
• 1 tsp. Kosher Salt
• 1/4 cup Honey
• 1/4 cup Whole Grain Dijon Mustard
• 2 tbsp. Apple Cider Vinegar
• 1 tsp. Cracked Black Pepper

Instructions

1

Preheat the oven to 450 degrees F. Start with cooking the bacon over medium heat in a 12-inch cast iron skillet. If you don't have a cast iron skillet, be sure to use an oven-safe skillet. Stir the bacon occasionally. When the bacon is cooked through and begins to crisp, cut the heat and use a spider skimmer to transfer the bacon to a separate bowl and set aside.

2

Use a tablespoon to scoop 7 tablespoons of the bacon fat out of the cast iron skillet, transferring the 7 tablespoons to a small saucepan and set that saucepan aside.

3

Pour off any remaining bacon fat from the cast iron skillet, but don't wipe out the skillet.

4

nestle the wedges, cut side down, in the cast iron skillet. Scoop out 1 tablespoon of bacon fat from the reserved fat in the saucepan and drizzle it over the cabbage wedges. Sprinkle the cabbages with a teaspoon of kosher salt.

5

Roast the cabbage in the preheated oven for 20 to 25 minutes. The cabbage should be tender when pierced with a knife and there should be browning in spots.

6

While the cabbage is roasting, heat the remaining 6 tablespoons of bacon fat over low heat for about 1 minute. Whisk in honey, mustard, vinegar and black pepper. Whisk until an emulsified sauce forms. Cut the heat.

7

Use kitchen tongs to transfer the roasted cabbage wedges to a serving plate.

8

Pour the hot bacon mustard dressing over the cabbage. Chop the cooked bacon into smaller pieces if desired and sprinkle the bacon over the dressed cabbage wedges.

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