I have been eye balling several bacon wrapped cabbage wedges recipes for weeks now. I have been very keen to try this method of cooking cabbage. One. I adore cabbage. Two. Bacon.
Its just been really impossible to find a decent head of cabbage lately. Everything I had seen up to this date was really looking like it was on its last legs. Even the farm market cabbage, and I refuse to pay good money for rotten food.
I think because we live in a very rural small area we get the leavings from everywhere else. They send the good stuff to higher populated areas. Here we get the garbage. Seriously.
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- 1/4 small cabbage, trimmed and cut into two wedges
- 4 slices of thick cut streaky bacon
- 2 TBS grated Parmesan cheese
- salt and black pepper to taste
- 1/2 tsp garlic powder
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Bacon Wrapped Cabbage Wedges (air fryer)
Ingredients
- 1/4 small cabbage, trimmed and cut into two wedges
- 4 slices of thick cut streaky bacon
- 2 TBS grated Parmesan cheese
- salt and black pepper to taste
- 1/2 tsp garlic powder
Instructions
- Lay your bacon slices out in a single layer and sprinkle with the parmesan cheese evenly.
- Season your cabbage wedges all over with salt, pepper and garlic powder.
- Wrap two bacon slices around each cabbage wedge, securing them with toothpicks.
- Preheat your air fryer to 360*F/185*C.
- Place the cabbage wedges, seam side down, into the air fryer basket. Air fry at 360*F/185*C for 15 minutes. Flip over and air fry at the same temperature for a further 10 minutes or until fork tender.
Notes
To cook in a conventional oven. Preheat your oven to 340*F/180*C/gas mark 4. Prepare cabbage, bacon and cheese as per the recipe, but place onto a baking sheet, leaving space between each. Bake in the preheated oven until the cabbage is soft and the bacon crisp, 35 to 40 minutes.
One of the favourite meals my mother used to make for our family when I was growing up was Cabbage Rolls. My father loved the meat but not the cabbage.
I loved the cabbage but not the meat, so we used to trade. I'd give him my meat and he would give me his cabbage. Everyone was happy. Mom used to cook carrots and potatoes in the pot along with the cabbage rolls. It was a rib sticking meal in one!
Cabbage and cabbage rolls remain a real favourite in my home to this day, although admittedly there are times when I am just craving the flavour of them but hesitate to make them as they are a LOT of work.
There is a cabbage and sausage casserole I make which is called Stuffed Cabbage Trou Style and its just gorgeous.
The other day I got to thinking . . . what if I used the same principle except adapted it to use Cabbage roll flavours . . . and we all know what happens then. I just had to give it a go!
It turned out to be quite delicious! I am so glad that I made it. It was a lot less trouble than regular cabbage rolls, and yet it had the flavour of cabbage rolls, compacted into a round cake that you can cut into wedges.
You will want to use a good quality sausage with this. I like Debbie & Andrew's Sausages myself. They are meaty and organic and gluten free, and their Cumberland are just filled with flavour. I like to know what is in my sausage and these are quite simply fabulous. In any case I hope you will give this a go! I think you will find it's delicious, simple to make and a real family pleaser.
*Lazy Cabbage Roll Bake*
I adapted my recipe for Stuffed Cabbage Trou Style to incorporate flavours I grew up with. It was delicious
3 to 41/2 pounds of cabbage, cut into thin strips
1 1/2 pounds of good quality, free range sausages (you will want a well flavoured one.
I like Cumberland Sausage, but a spicy Italian would also work well)
salt and pepper to taste
butter
Pre-heat the oven to 150*C/300*F. Generously butter a large casserole dish. Set aside. Cut a piece of greaseproof paper to fit the top and set this aside as well.
Place the sliced cabbage into a large pot of salted water and bring to the boil. Cook for five minutes, then drain well. Run cold water over it to stop it from cooking any further and drain well again.
Remove the skins from the sausages and discard.
Layer 1/3 of the cooked cabbage in the casserole dish. Season well with salt and pepper. Top with 1/2 of the sausage meat, pressing it out to fit over the cabbage. Top with another 1/3 of the cabbage. Season again and then top with the remaining sausage meat, pressing it out as before. Top with the last of the cabbage, season again, Pour the tomatoes over top. Dot with butter. Cover tightly with a layer of greaseproof and the the lid of the casserole dish. Bake in the pre-heated oven for 2 1/2 to 3 hours, until the cabbage is meltingly tender. Serve, sliced into wedges with your choice of side dishes. We like steamed rice and mixed vegetables with this. Enjoy!
Note - I was not sent any sausages to use in this recipe, nor was I paid to promote Debbie & Andrew's sausages. I quite simply like them and I think you would too.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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I have to say that, next to potatoes, cabbage is one of my favourite vegetables. I come by this love honestly. It is something which my mother cooked for us fairly often. Admittedly not as often as she would have liked to, as my father was not overly fond.
He did not mind the flavour that it imparted into things like stews and such, but he was not fond of the vegetable itself. This worked well for me, actually as he would just give me his cabbage to eat, which I did not mind one little bit.
My mom used to make lovely cabbage rolls. She would wrap up ground beef and onion in cabbage leaves and simmer them in a large pot with peeled potatoes, carrots and canned tomatoes.
My father loved the meat in them. I did not, but I loved the cabbage. We would swap. My meat for his cabbage.
So this recipe makes four servings instead of 8. Which is still quite a lot, but when you love cabbage as much as I do, I know that I will really enjoy the leftovers.
Maybe even more so than the original recipe. Cabbage is one of those vegetables I find that tastes even better reheated the day after. Or maybe I am just so in love with this vegetable that it doesn't matter when I eat it!
What I loved about this dish is that it is combined with my other favourite vegetable. The humble potato. But not in such a high quantity that it messes with my carbs. As a diabetic I do have to watch my carb intake.
But with there only being one baking potato in the dish, divided between four people, its not a huge problem. This means that I get a little taste of potato without the risk of going over the top!
And if you love potatoes as much as I do, there is a real risk of going over the top. Dishes like this are perfect for me.
I loved the addition of the ham to this. It gives a bit of smokiness which goes very well with cabbage. There isn't a lot of it. I had a chunk of ham in the freezer leftover from Easter. (Don't judge me, lol)
You could use thick sliced boiled ham from the shops or even a chopped up ham steak if you wanted to. You just want a bit of smokiness.
It also uses an onion and some garlic. You begin by sauteeing the onion in a bit of oil. I cut the amount of oil way down.
Most recipes call for far too much oil. Even Eating Well recipes. I have always cut back on the amount without any problem. I also used light olive oil rather than canola oil.
I had a medium sized cabbage in the refrigerator that needed using up. I used about half of it which means that I have another half to get rid of before next Friday. Maybe I will make my favourite dish, Noodles and Cabbage to enjoy!
Back to this one. Its simple and quick to make and very delicious. You could jazz it up a bit if you wanted to, by adding some chili flakes, but I'll be honest it is pretty perfect just as it is.
I have posted a lot of cabbage recipes on here through the years that you might enjoy. Creamed Cabbage is really lovely. Tender pieces of cabbage baked to perfection in a lush cream sauce.
Another favourite is Cabbage and Tomato Soup. Cabbage and tomatoes have a wonderful affinity for each other.
Smothered Cabbage with Ham
Ingredients
- 1 TBS canola oil
- 1 small onion, peeled and chopped
- 1/2 cup (65g)diced smoked ham
- 1 fat clove of garlic, peeled and minced
- 5 cups (450g) coarsely chopped green cabbage
- 1/2 cup (120ml) low sodium chicken stock
- 1 large baking potato, washed and cut into chunks
- salt and black pepper to taste
- 1/2 TBS cider vinegar
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, just until the onion begins to brown and caramelise a bit.
- Add the ham and garlic. Cook for a further minute.
- Add the cabbage, chicken stock, potatoes and season lightly. Bring to the boil and cover tightly.
- Simmer over low heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Remove the lid. Turn up the heat to medium high and cook, stirring until most of the liquid has been evaporated, another 10 to 12 minutes. Stir in the cider vinegar. Taste and adjust seasoning as desired.
- Serve hot.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
- 1 small head of green cabbage (about 1 1/4 pound) (see photograph)
- 3/4 cup (180ml) heavy cream
- 2 heaped TBS freshly grated, or prepared horseradish
- 1/4 cup (60ml) chicken or vegetable stock
- salt
- black pepper
- 1/2 tablespoon butter, cut into small pieces
Some other tasty cabbage recipes on The English Kitchen are:
CABBAGE, CHEESE & MUSTARD GRATIN FOR TWO - Cabbage is parboiled and then layered in a baking dish with a lovely lush cheese and mustard sauce. Topped with buttery crumbs and baked to delicious perfection. This is a fabulous side dish.
FRIED CABBAGE WITH BACON AND ONIONS - This is one of the most popular recipes on this page and for good reason. Its quite simply delicious. Quick, easy and fabulously tasty!
Braised Cabbage with Horseradish Cream
Ingredients
- 1 small head of green cabbage (about 1 1/4 pound) (see photograph)
- 3/4 cup (180ml) heavy cream
- 2 heaped TBS freshly grated, or prepared horseradish
- 1/4 cup (60ml) chicken or vegetable stock
- salt
- black pepper
- 1/2 tablespoon butter, cut into small pieces
Instructions
- Preheat your oven to 450*F/230*C/ gas mark 7.
- Remove a few of the larger outside leaves from the cabbage. (Its okay if they tear) Rinse under cold running water and place them around the perimeter of a stovetop-save baking dish or small Dutch oven, placing them so that they come partway up the sides of the pan. (I used a 6-inch iron skillet.)
- Cut the cabbage into 8 wedges. Arrange the wedges over the leaves with their points facing upwards in the baking dish. Season with some salt and black pepper.
- Whisk the cream, horseradish, and chicken stock together in a measuring cup. Pour the mixture over the cabbage. Dot with the butter and cover with a tight-fitting lid.
- Set the dish on a burner over medium high heat and cover tightly. Bring to the boil then reduce to a quick simmer. Simmer until the cabbage steams to a brighter green and looks slightly wilted at the edges. This will take four to six minutes. Remove the cover, and using a spoon, spoon the tops of the wedges with the cream mixture.
- Transfer to the preheated oven and roast uncovered for about 20 minutes. Baste with some of the pan juices and then roast for a further 15 to 20 minutes until the cabbage is tender and slightly caramelized.
- Serve hot with some of the pan juices spooned over top.
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