Late winter meals from the pantry often involve the last of things. For instance, this week we are eating the last of the canned applesauce, the last of the pickled peppers and the last of the cabbage. Tonight's recipe is one of my favorites and it is delightful even with the late season cabbage as the main ingredient. Cabbage keeps very well in the cool pantry storage, but as time goes on, it gets more cabbage-y, and needs some wonderful partners in the recipe in order to not overpower the other things in a recipe. This recipe is simple, yet full of wonderful flavors. The roasting mellows out the cabbage, makes the onions and garlic sweet and tender, and of course with the addition of the bacon, who can go wrong? Over the years, I have begun adding a splash of balsamic vinegar, because it marries all those roasted, toasted flavors so well together.
Roasted Cabbage, Onions, Bacon, and Balsamic
Serves 4 easily
1 medium head of cabbage, cored and cut into 8 wedges. Then, cut those wedges in half again for more manageable pieces if desired.
2 or more garlic cloves, peeled but left whole. I use at least enough so everyone gets a clove.
1 medium onion cut in half and then sliced
6-8 slices bacon, or as much as desired, but this is just the right amount to flavor the dish nicely. Cut the bacon into bite sized pieces to evenly combine with other ingredients.
Salt and cracked pepper
Large mixing bowl
13 X 9 cake pan
Preheat oven to 375 degrees.
Prepare vegetables and bacon as above.
Place all vegetables and bacon in large bowl and sprinkle with salt and pepper generously.
Add bacon pieces and mix all ingredients very well.
Pour mixed ingredients into cake pan and spread evenly.
Sprinkle with Balsamic vinegar.
Bake in hot oven until roasted. The vegetables will be soft, and bacon will be rendered. This takes about 45 minutes, stirring if needed about halfway.
Serve with homemade dinner rolls and apple sauce.