Roasted cabbage with bacon and cippolini onions. This is the perfect way to cook your cabbage for St Patrick's Day or any other time. Slow cooked cabbage with bacon and roasted onions.
Veggies should be roasted, (bangs gavel on desk) case closed! If my Judge Judy scenario doesn't convince you, maybe this Roasted Cabbage will? Come on guys, it has bacon too! Cabbage is available all year but the time for cabbage to really shine is around St Patrick's Day. That big green ball doesn't get much love through the rest of the year so it's up to us to put it on the culinary map.
Maybe a teeny bit dramatic, but most people would boil their cabbage on St Pat's just like my mom. Boil it to a slow death and extract every ounce of flavor it ever owned. This is an awesome way to make vegetable stock and an even better way to kill a tasty veggie. Same rules go for the corned beef, roast in a pan with some cider or beer and cover with foil. A few hours later you'll get a super tender chunk of corned beef with some great pan juice. Don't boil the meat!
Cut the cabbage into wedges and coat with some olive oil. Add the chopped bacon which acts like another baster (I think I made this word up?) Anyway the cabbage gets all crispy around the edges and soaks up the bacon grease. Cippolini's are cute but you can take them or leave them. They add a bit of flavor but they're definitely not a deal breaker in this recipe. Maybe if they were sliced into thin shards? Your call.
The cabbage cooks for just over an hour, and even after this time in the oven it won't be butter soft. Those individual leaves will separate like petals and still have a slight al dente bite to them. Take some of that awesome pan juice from the corned beef and spoon it over the cabbage just before you serve it. This is how we do cabbage.
If you make this or any other recipes I post, make sure to take a pic and tag them on Instagram with #foodnessgracious!