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.
After living in the UK and having the beautiful vegetables, fruits, meats and cheese of all of Europe to choose from, this has been a real adjustment for me. I am sure it is much better in the city. At least I hope it is.
Anyways, I finally found what looked like a fairly decent cabbage and was able to purchase it so that I could finally try Bacon Wrapped Cabbage Wedges. I was very keen not only to try it, but also to try it in the Air Fryer.
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Cabbage and bacon have such a wonderful affinity for each other. The smokiness of the bacon really enhances the sweet earthy flavors of the cabbage. It really is lovely.
Add to that some seasoning and a bit of Parmesan cheese and you have a marriage made in heaven. This really is a fabulous side dish!
My bacon did get a tad crisp in the air fryer, but I am a lover of crisp bacon, so that was not really a problem for me!
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Some of the exposed edges of the cabbage also got a bit crispy as well, so if you can get the bacon to almost completely wrap your cabbage so much the better.
The bacon I used was a home smoked bacon that I had bought at the local farm market and whilst it is suitable for frying up in a pan, I don't recommend it for this. I think regular thick sliced streaky bacon is your best bet!
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This is also an ideal side dish, or even main for those who are following low carb or keto diets. I do try to watch my carbs, but I am not following a keto diet.
One thing about cooking this in the air fryer is that the fat from the bacon just melted and fell away into the drip pan, so it wasn't laying in grease when it was done.
This recipe was adapted for use in the Air Fryer from The Kitchen Magpie. I chose it above all of the others because it wasn't overwhelmingly spiced. I wanted to be able to taste both the bacon and the cabbage.
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WHAT YOU NEED TO MAKE BACON WRAPPED CABBAGE WEDGES
This is one of those recipes which uses relatively few ingredients. That's my kind of cooking!
- 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
See, I wasn't kidding when I said that it only used a few things!
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Make sure when you are cutting and trimming the cabbage you leave a bit of the core there to keep the leaves together and prevent them from falling apart. I used a plain ordinary white cabbage. It worked very well.
I don't recommend using home smoked bacon. The flavor is a bit too strong. Although still good, I think it would have been a lot better with regular thick cut bacon, or even a maple flavored bacon.
You do want thick sliced bacon so that it doesn't burn in the air fryer. You want to stretch it a bit as you are wrapping it around the cabbage.
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I chose to season this very simply as I wanted to be able to taste the cabbage and the bacon, but I have seen other recipes where they rub the cabbage with a mix of lemon and spices. Its up to you if you do that or not.
I can't really say for sure if it tastes better that way or not. It all depends on how much of a purist you are. I think when it comes to the flavors of cabbage and bacon, I am somewhat of a purist! For me with this combination, simple is best.
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HOW TO MAKE BACON WRAPPED CABBAGE WEDGES (AIR FRYER)
The hardest part is wrapping the bacon around the cabbage! This is very simple to make.
Lay your bacon slices out in a single layer and sprinkle evenly with the parmesan cheese. 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.
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This was really, really good . . . the cabbage was crispy tender and there was a smokiness from the bacon. I would have preferred the more restrained smokiness from a commercial bacon however.
There was a bit of saltiness from the cheese and of course the bacon, but also sweet from the bacon as well. I loved the earthiness of the cabbage. Altogether this was quite delicious!
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As you can see the cabbage was perfectly crispy tender. Yum, yum, yummy!! (well except for the burnt ends, lol)
If you are as big a fan of cabbage as I am, you might be interested in these other cabbage recipes!
CABBAGE MUSTARD AND CHEESE GRATIN FOR TWO - Blanched wedges of cabbage are slathered with a rich mustard bechamel sauce, scattered with buttered crumbs and then baked to perfection.
SMOTHERED CABBAGE WITH HAM - The perfect way to use up little bits of ham. Potatoes, cabbage, ham, all cooked together in a skillet. Buttery cabbage, tender potatoes, salty ham. What's not to love!
There are actually loads of cabbage recipes on here, it being one of my favorite vegetables. Just click here and you can access most of them.
Bacon Wrapped Cabbage Wedges (air fryer)
Yield: 2
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
If you love cabbage and you love bacon, this is a great recipe to use to indulge in both those loves. Smoky and crispy tender delicious. Low carb and keto as well. If you don't have an air fryer, see notes for how to cook it in a conventional oven.
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.
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Desserts don't really get much better or more Canadian than good old fashioned butter tarts. Ask most Canadians about butter tarts and their eyes will light up.
I can't think of a Canadian that doesn't love butter tarts, and we all have our own ideas of just how they should be made!
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Some people think that they should be filled with raisins and currants. Some people think that they should have walnuts or pecans. Some people think that they should have nothing but that rich buttery filling and some people like all three.
Some people prefer their pastry thin, others like the pastry thick. I am from the thick school myself. (I don't want them falling apart while I am eating them.)
But I'll be honest and say I don't mind what they are filled with! Nuts, raisins, currants or all three. I just adore butter tarts and I enjoy them any which way that I can!!
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I can remember when I was at school, sometimes after school my sister and I would walk to the Canex store on the base and pool our school milk money (naughty I know) to buy a package of butter tarts to split.
We would sit on the grass at the top of the hill looking down at the store nibbling on our tarts, enjoying every mouthful. Nothing ever tasted so good to us. And I will be honest again, the store bought ones were only a patch on homemade ones! They don't even come close.
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Another thing we as Canadians cannot agree on and that is if the filling should be runny or set. Personally, I like it to be a bit more on the set side. They are less messy to eat that way. But its all a matter of personal preference.
It all depends on how many eggs are used. More egg, set filling. Less egg, runny filling. Because this is a small batch recipe, there is only one egg in it and I am not sure how you get around that. This recipe makes six lovely tarts and the filling is on the set side.
Perhaps just don't cook for as long? I am not sure.
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WHAT YOU NEED TO MAKE PECAN BUTTER TARTS
Simple ordinary baking ingredients.
For the pastry:
- 1 cup plus 2 TBS (140g plus 2 TBS) plain all purpose flour
- 1 TBS sugar
- 1/4 tsp salt
- 1/2 cup (120g) cold butter, cut into bits
- 3 TBS cold water
- 1/2 TBS lemon juice or white vinegar
For the filling:
- 1 large free range egg
- 3 TBS butter
- 1/2 cup (100g) dark brown or demerara sugar
- 1/4 cup (60ml) pure maple syrup
- 1/2 TBS lemon juice
- 1/2 tsp vanilla extract
- pinch salt
- 1 cup (120g) toasted pecans
HOW TO MAKE PECAN BUTTER TARTS
These really are not all that hard to make, but you do have to make the pastry up at least 2 hours prior to baking them, so be warned, they are not a last minute thing.
First make the pastry. Whisk the flour, sugar and salt together in a bowl. Drop in the butter and cut it in until the mixture resembles coarse crumbs using a pastry blender or two round bladed knives.
Whisk together the water and lemon juice. Add this to the dry mixture all at once, mixing everything together just until the dough comes together. Shape into a log about 6 inches long. Wrap tightly and chill for at least 2 hours. Remove from the refrigerator about half an hour before you plan to bake the tarts.
When you are ready to bake the tarts, preheat the oven to 400*F/200*C/gas mark 6. Lightly grease a six cup muffin tin.
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Cut the pastry log into 6 pieces. Roll each piece into a 4 1/2 inch round on a lightly floured surface. Use to line the holes in the muffin cup, making sure they are a good 1/2 inch over the top of the holes in the tin. Place in the fridge to chill while you make the filling.
Melt the brown sugar and butter together in a saucepan over medium heat until the mixture starts to bubble. Remove from the heat.
Whisk the egg in a bowl together with the maple syrup, lemon juice, vanilla and salt. Slowly whisk in the sugar and butter mixture, whisking constantly and taking care not to scramble the egg.
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Divide the toasted pecans between the pastry shells. Using a ladle spoon the filling over the nuts, dividing it equally.
Bake the tarts for 10 minutes at 400*F/200*C/gas mark 6. Reduce the oven temperature to 375*F/190*C/gas mark 5. Bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned.
Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking. Keep them in the pan until completely cooled.
These are best served at room temperature. Do store any leftovers in the refrigerator.
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And that's it. You can eat them as is or with a bit of whipped cream on top, or ice cream. They are great for taking on picnics, or to enjoy with a nice hot cuppa.
They are great anytime actually. I can't think of a single moment when I would not enjoy one of these. In fact I could have just finished a huge dinner and said I couldn't eat another bite but if a plate of these appeared, I would somehow find room!
Yes, they are that good!
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If you are more than just one or two people and would like my full sized recipe for Butter Tarts, you can find it here?
The Scottish have a very similar tart called the Ecclefechan tart. I strongly suspect that Scottish immigrants brought the recipe over with them years and years ago and somehow we Canadians adopted it as our own!
The British actually really love their tarts and I have quite a few recipes posted on this blog. Here are a few others you might enjoy.
BAKEWELL TARTS - Crisp pastry, jam, almond frangipane filling, sugar glaze and a cherry on top.
SCOTTISH COCONUT AND JAM TARTS -These are some of the most popular tarts in Scotland. You will see them on offer in all of the bake shops. Crisp pastry, topped with jam and a macaroon type of topping.
Enjoy!
Pecan Butter Tarts (small batch)
Yield: 6
Prep time: 15 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 40 M
This Canadian classic has been small batched for the smaller family. It has the same crisp flaky pastry and rich sweet nutty filling of the full size version.
Ingredients
For the pastry:
- 1 cup plus 2 TBS (140g plus 2 TBS) plain all purpose flour
- 1 TBS sugar
- 1/4 tsp salt
- 1/2 cup (120g) cold butter, cut into bits
- 3 TBS cold water
- 1/2 TBS lemon juice or white vinegar
For the filling:
- 1 large free range egg
- 3 TBS butter
- 1/2 cup (100g) dark brown or demerara sugar
- 1/4 cup (60ml) pure maple syrup
- 1/2 TBS lemon juice
- 1/2 tsp vanilla extract
- pinch salt
- 1 cup (120g) toasted pecans
Instructions
- First make the pastry. Whisk the flour, sugar and salt together in a bowl. Drop in the butter and cut it in until the mixture resembles coarse crumbs using a pastry blender or two round bladed knives.
- Whisk together the water and lemon juice. Add this to the dry mixture all at once, mixing everything together just until the dough comes together. Shape into a log about 6 inches long. Wrap tightly and chill for at least 2 hours. Remove from the refrigerator about half an hour before you plan to bake the tarts.
- When you are ready to bake the tarts, preheat the oven to 400*F/200*C/gas mark 6. Lightly grease a six cup muffin tin.
- Cut the pastry log into 6 pieces. Roll each piece into a 4 1/2 inch round on a lightly floured surface. Use to line the holes in the muffin cup, making sure they are a good 1/2 inch over the top of the holes in the tin. Place in the fridge to chill while you make the filling.
- Melt the brown sugar and butter together in a saucepan over medium heat until the mixture starts to bubble. Remove from the heat.
- Whisk the egg in a bowl together with the maple syrup, lemon juice, vanilla and salt. Slowly whisk in the sugar and butter mixture, whisking constantly and taking care not to scramble the egg.
- Divide the toasted pecans between the pastry shells. Using a ladle spoon the filling over the nuts, dividing it equally.
- Bake the tarts for 10 minutes at 400*F/200*C/gas mark 6. Reduce the oven temperature to 375*F/190*C/gas mark 5. Bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned.
- Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking. Keep them in the pan until completely cooled.
- These are best served at room temperature. Do store any leftovers in the refrigerator.
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It was hard to believe how something which was so simple could be so elegant. I did not complain. I had enough to do when preparing for a luncheon or a dinner party. If I could manage a dessert that was not only delicious but easy, I was all for it!
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Not that I am lazy, because I am not. Whether I was cooking for a luncheon party or a dinner party, I did all the shopping, preparations, setting of the tables, cooking, etc. For Dinner parties I had some help with the serving and the cleaning up, for luncheons I did it all by myself. No help.
When you are talking at the very least 4 courses, including appetizers and nibbles, that's a whole lot of work. Especially when you include the preparing and the cooking of the food, not to mention plating it, and serving it. (We won't even get started on the set up or the clean up. )
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It was my job and I was being paid for it, but I knew personally, as the chef, that if I could make at least some of the dishes being served less complicated, the whole thing would be much more of a success.
With that goal in mind, I tried to have at least one or two of the dishes I prepared to be a bit more simplistic.
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Simplistic doesn't mean less delicious however. Some of the simplest things are some of the tastiest and that is so with this lush and decadent chocolate cake!
It may be sized for just two or three people, but it is anything but simple when it comes to taste. It is just a smaller version of the original larger version. You can find the recipe for that here if you are so inclined.
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WHAT YOU NEED TO MAKE FLOURLESS CHOCOLATE CAKE
Because this recipe is so simple and uses very few ingredients, the chocolate flavor really shines through. You want to make sure that you use only the very best semi-sweet chocolate chips and cocoa powder for this.
- 1/2 cup (90g) good quality semi-sweet chocolate chips
- 2 TBS (28g) butter
- 1 1/2 tsp canola oil or other flavorless oil
- 1 large free range egg
- 1 large free range egg white
- 1 1/2 tsp unsweetened cocoa powder, sifted (not drink mix)
- 1/4 tsp pure vanilla extract
- pinch salt
- 2 TBS granulated sugar plus 1/4 tsp to dust the top
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I recommend Ghirardelli or Whole Foods Chocolate Chips for this dessert, but having said that, a good basic semi sweet chocolate chips will also work well, you just might not get as much of a chocolate oomph!
Again, I use salted butter because I can't afford to have both salted and unsalted in my house. You have to pick your battles.
I only use free range eggs and I always, always only use pure vanilla extract. At the moment I am using organic sugar, which has not been bleached white. My cocoa powder is Fry's. If I had access to Dutch cocoa powder, I would use that.
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HOW TO MAKE FLOURLESS CHOCOLATE CAKE
This only looks complicated. I can promise you it is really very easy to make.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 5 by 7 inch baking dish. (you can also use a 5-inch square baking dish.)
Melt the chocolate chips in the microwave on high, using 30 second intervals, stirring after each 30 seconds. Stir in the butter until it melts along with the oil. Set aside to cool for a few minutes. (This can also be done in a bowl over simmering water. Just make sure that the bottom of the bowl does not touch the water.)
Whisk the egg white with an electric whisk until foamy. Continue to beat, drizzling in the 2 TBS of sugar, until the mixture forms stiff peaks. Set aside. (You can know that your egg white has formed stiff peaks when you lift up your beater and you see a nice peak that stands straight up in the bowl.)
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Whisk the whole egg, cocoa powder, vanilla and salt together in a bowl until well combined. Gradually whisk in the cooled chocolate mixture.
Using a small rubber spatula, stir in 1/3 of the egg whites to combine. Fold in the remaining egg whites until there are no longer any white streaks. Do not over fold. (Overfolding will knock the air out of your whites an result in a rubbery cake finish rather than a light one.)
Pour into the buttered baking dish and sprinkle the 1/4 tsp of sugar over top. Place the dish on a baking tray.
Bake in the preheated oven for 25 to 30 minutes. You will know it is done when the cake forms a matte crust on top and the center is just barely set. The cake will rise quite high, but fall after you remove it from the oven. This is normal. Place onto a wire rack to cool completely.
Serve with a scoop of vanilla ice cream or some whipped cream if desired.
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This is extremely good with a raspberry coulis. When I made the cake for the people at the Manor, they always wanted it presented on a pool of Raspberry Coulis.
To make a simple raspberry coulis, place a package (about 1 1/2 cups) of frozen raspberries in a blender along with 2 tsp of sugar, 1 TBS of lemon juice and a squirt of raspberry liqueur if you have some. Blitz until smooth and then press through a sieve.
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So there you have it, an easy and elegant chocolate dessert for two or three people, that is delicious and quick to put together. If you are a fan of easy and elegant, you might also enjoy these:
MEXICAN CHOCOLATE LAVA CAKES - One thing I really enjoy about these Lava Cakes is that they have that soft and gooey, molten center mixed with a bit of cinnamon spice. They are meant to be eaten warm so that they stay that way. Sized for the smaller family.
SINGED ANGEL WINGS - Angel food cake is cut into wedges (the angel's wings.) The wings are brushed lightly with a bit melted butter and then toasted lightly on both sides under the broiler. (grill in the UK) Topped with a scoop of good vanilla ice cream and drizzled with some hot caramel sauce, this is a fabulous but very simple dessert. You can make as many or as few of these as you need.
Flourless Chocolate Cake (small batch)
Yield: 2
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Rich, decadent, gluten free and delicious. Serve with a scoop of vanilla ice cream or whipped cream for a real treat. Raspberry coulis also goes very nicely.
Ingredients
- 1/2 cup (90g) good quality semi-sweet chocolate chips
- 2 TBS (28g) butter
- 1 1/2 tsp canola oil or other flavorless oil
- 1 large free range egg
- 1 large free range egg white
- 1 1/2 tsp unsweetened cocoa powder, sifted (not drink mix)
- 1/4 tsp pure vanilla extract
- pinch salt
- 2 TBS granulated sugar plus 1/4 tsp to dust the top
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 5 by 7 inch baking dish. (you can also use a 5-inch square baking dish.)
- Melt the chocolate chips in the microwave on high, using 30 second intervals, stirring after each 30 seconds. Stir in the butter until it melts along with the oil. Set aside to cool for a few minutes.
- Whisk the egg white with an electric whisk until foamy. Continue to beat, drizzling in the 2 TBS of sugar, until the mixture forms stiff peaks. Set aside.
- Whisk the whole egg, cocoa powder, vanilla and salt together in a bowl until well combined. Gradually whisk in the cooled chocolate mixture.
- Using a small rubber spatula, stir in 1/3 of the egg whites to combine. Fold in the remaining egg whites until there are no longer any white streaks. Do not over fold.
- Pour into the buttered baking dish and sprinkle the 1/4 tsp of sugar over top. Place the dish on a baking tray.
- Bake in the preheated oven for 25 to 30 minutes. You will know it is done when the cake forms a matte crust on top and the center is just barely set. The cake will rise quite high, but fall after you remove it from the oven. This is normal. Place onto a wire rack to cool completely.
- Serve with a scoop of vanilla ice cream or some whipped cream if desired.
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