This is a tasty way to enjoy cooked cabbage, and the prep is incredibly easy. If you don’t want to use bacon, simply omit. You can make just one wedge or use the entire head of cabbage, depending on your needs.
1 head of cabbage
butter or oil
seasonings–salt, pepper, chili powder, paprika, onion/garlic powder, dried herbs…
bacon slices, one for each wedge, optional
1. Preheat oven to 425ºF. Have ready a baking sheet and aluminum foil.
2. Rinse cabbage. Remove outer leaves if they’re very tough or mottled. Cut into wedges–either quarters or eighths. Leave core intact.
3. Tear off pieces of foil large enough to comfortably wrap each wedge individually. Place a wedge in the center of the foil piece. Smear with butter or drizzle with oil. Sprinkle with some seasonings, if you like–your choice(s). Lay a slice of bacon over the wedge. Wrap up well and place on baking sheet. Repeat with the rest of the wedges.
4. Bake for about an hour–if the wedges are not too large, 45 minutes maybe. Check on doneness around the 45 minute mark–take a wedge out of the oven, open carefully, and pierce with a knife. If the knife tip goes in easily, then it’s done. They’re also good slightly crunchy (underdone), too, though the bacon slices may not be fully cooked.