Breakfast & Brunchbonappetit3.8
Maple Bacon Cabbage Wedges
Roasted cabbage wedges get cloaked in a salty-sweet glaze of maple syrup and Dijon mustard before getting topped with crunchy bacon.
👥 6 Servings👤 June Kim📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●pan
- ●baking sheet
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 425°. Drizzle 1 very large or 2 small savoy cabbages (2–2½ lb. total), halved, cut into 4–6 wedges depending on size, all over with extra-virgin olive oil; season generously with kosher salt and freshly ground pepper. Set aside.
very large or 2 small savoy cabbages (2–2½ lb. total), halved, cut into 4–6 wedges depending on size1Freshly ground pepper
2
Heat a dry cast-iron skillet over medium. Cook 4 slices thick-cut bacon (about 6 oz.), cut into ¼"-thick pieces, stirring often, until browned and crisp, 8–⏱️ 10 minutes. Using a slotted spoon, transfer to paper towels to drain.
thick-cut bacon (about 6 oz.), cut into ¼"-thick pieces4 slices
3
Pour 2 Tbsp. extra-virgin olive oil into drippings in same skillet. Working in batches and adding more oil between batches if needed, carefully arrange cabbage wedges, cut sides down, in pan and cook over medium, turning to other cut sides halfway through, until cut sides are golden brown, 12–⏱️ 16 minutes per batch. Transfer to a parchment-lined rimmed baking sheet, arranging on a cut side down. Reserve skillet.
4
Transfer cabbages to oven and bake, turning halfway through, until deeply charred on all sides and tender, 30–⏱️ 40 minutes.
5
Meanwhile, cook 1 medium shallot, finely chopped, 4 sprigs thyme, and 4 Tbsp. unsalted butter in reserved skillet over medium, stirring occasionally, until shallot is softened, about ⏱️ 4 minutes. Add ¼ cup red wine vinegar, 3 Tbsp. pure maple syrup, 2 Tbsp. Dijon mustard, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until sauce is reduced to a glaze-like consistency, about ⏱️ 3 minutes. Taste and season with pepper and more salt if needed. Using tongs, drag wedges through sauce to coat and arrange on a platter. Pour any sauce remaining in pan over and top with bacon.
medium shallot, finely chopped1. (or more) extra-virgin olive oil, plus more for drizzling2 Tbsp. unsalted butter4 Tbsp. pure maple syrup3 Tbsp. Dijon mustard2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
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