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For years roasted brussels sprouts have predictably made their way onto many a Thanksgiving table, but not this year. Instead of spending precious time slicing the ends off of tiny individual sprouts, this year we are roasting just one glorious head of cabbage instead.
Searing the cabbage before roasting provides a myriad of textures and flavors. Its ruffled edges remain crisp and caramelized, while the centers become lusciously tender. Glazed in a glossy sauce reminiscent of honey mustard, the wedges strike the perfect balance of sweet, salty, and bright. The final dish is topped with crispy bits of bacon, making a decadent dish even more so.
And note: This recipe calls for savoy cabbage rather than your typical green variety for a few reasons. Savoy tends to give off less water in the cooking process, resulting in perfectly caramelized wedges. It also has a sweeter and more mild flavor; and the looser, crinkle-edged leaves are beautifully dramatic when served. But if you can’t get your hands on one, don’t fret; a standard green cabbage will work just fine.
Recipe information
Total Time
1 hour 30 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 425°. Drizzle 1 very large or 2 small savoy cabbages (2–2½ lb. total), halved, cut into 4–6 wedges depending on size, all over with extra-virgin olive oil; season generously with kosher salt and freshly ground pepper. Set aside.
Step 2
Heat a dry cast-iron skillet over medium. Cook 4 slices thick-cut bacon (about 6 oz.), cut into ¼"-thick pieces, stirring often, until browned and crisp, 8–10 minutes. Using a slotted spoon, transfer to paper towels to drain.
Step 3
Pour 2 Tbsp. extra-virgin olive oil into drippings in same skillet. Working in batches and adding more oil between batches if needed, carefully arrange cabbage wedges, cut sides down, in pan and cook over medium, turning to other cut sides halfway through, until cut sides are golden brown, 12–16 minutes per batch. Transfer to a parchment-lined rimmed baking sheet, arranging on a cut side down. Reserve skillet.
Step 4
Transfer cabbages to oven and bake, turning halfway through, until deeply charred on all sides and tender, 30–40 minutes.
Step 5
Meanwhile, cook 1 medium shallot, finely chopped, 4 sprigs thyme, and 4 Tbsp. unsalted butter in reserved skillet over medium, stirring occasionally, until shallot is softened, about 4 minutes. Add ¼ cup red wine vinegar, 3 Tbsp. pure maple syrup, 2 Tbsp. Dijon mustard, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until sauce is reduced to a glaze-like consistency, about 3 minutes. Taste and season with pepper and more salt if needed. Using tongs, drag wedges through sauce to coat and arrange on a platter. Pour any sauce remaining in pan over and top with bacon.
Recipe notes
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