Roasted Cabbage with Mustard, Bacon, and Cream

• servings: 6 servings
• total time: 55 minutes

Ingredients

1 head green cabbage (2 to 2½ pounds)

3 tablespoons vegetable oil, divided

1 teaspoon kosher salt, divided

¼ teaspoon pepper

3 slices bacon, chopped

2 tablespoons cider vinegar

3 tablespoons heavy cream

1 tablespoon Dijon mustard

3 tablespoons chopped fresh parsley

Directions

Note: A dense cabbage, one that's heavier than it looks, will hold together best when cut into eight wedges. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only ¾ teaspoon.

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Quarter cabbage through core and cut each quarter into 2 wedges, leaving core intact. Arrange wedges, 1 flat side down, on rimmed baking sheet. Brush 1½ tablespoons oil on exposed cut sides of wedges and sprinkle with ½ teaspoon salt. Flip wedges so oiled sides are flush with sheet. Brush second cut sides with remaining 1½ tablespoons oil and sprinkle with pepper and remaining ½ teaspoon salt. Cover sheet tightly with aluminum foil and roast for 20 minutes.

While cabbage roasts, prepare topping. Cook bacon in 10-inch skillet over medium heat, stirring frequently, until bacon is crisp and fat is rendered, about 5 minutes. Transfer bacon to paper towel–lined plate to drain, and discard fat or reserve for other use. Add vinegar to hot skillet and stir, scraping up browned bits. Whisk in cream and mustard until smooth.

Remove foil (be careful of escaping steam) and continue to roast until cabbage wedges begin to brown on underside, 5 to 10 minutes. Using tongs and thin metal spatula, flip each wedge. Roast until edges are very well browned and some leaves have crisped, 5 to 10 minutes. Drizzle half of mustard sauce over platter. Arrange roasted cabbage over sauce on platter. Drizzle with remaining mustard sauce, sprinkle with parsley and bacon, and serve.

Notes

Next time double the sauce and thin it out more

Nutrition

• Calories: 190
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 18 miligrams
• Sodium: 485 miligrams
• Total Carbohydrate: 6 g
• Total Sugars: 6 g
• Protein: 5 g