Cabbage has to be one of my favorite vegetables. Whether it’s fried, boiled, sautéed or even raw in things like coleslaw, it’s just always been a vegetable I really like.
And we really enjoyed the flavor of roasted vegetables like my roasted green beans and Brussels sprouts, so it just made sense to try roasting some cabbage, too.
Y’all know I’m a big fan of adding flavor at every step and in every possible way, so while many recipes called for olive oil, I swapped that for a little liquid gold – bacon grease.
Don’t get me wrong, it’s super delicious with the olive oil, but the bacon grease gives the cabbage that smoky flavor I love. Can you use olive oil? Absolutely. Is bacon grease better? Sure is.
So what is bacon grease and how do I store it?
Simply put, bacon grease is the rendered fat that remains when cooking traditional pork bacon. It’s a great way to add flavor to a variety of things – especially vegetables. I even make a salad dressing out of it.
Once it’s cooled but still liquid, I simply strain it through a coffee filter or mesh strainer right into a sealable container or jar. Straining it gets the pieces of leftover meat out that can cause it to go rancid faster.
And while you probably remember your mom or grandma keeping it right on the countertop, it’s really better from a food safety standpoint to store it in the fridge or freezer. It will keep pretty much indefinitely in the freezer – which is where I keep mine. It will keep in the fridge, when properly strained, for up to a year.
When I put this recipe together, I opted to use the entire head of cabbage so as not to have leftover raw cabbage. It makes quite a bit and calls for two baking sheets. With all that being said, this recipe scales down perfectly. Half a head of cabbage works just as well. I’m just giving y’all options.
When it comes to slicing the cabbage, I prefer to trim off the bottom of the stem but leave the core of the cabbage intact. It helps to hold it all together.
And since I mentioned holding together, many recipes out there call for you to flip the cabbage about halfway through the cooking time. I found this to be pretty problematic. It just all falls apart – even when keeping the core intact. It still tastes delicious, but just looks a little messy when it falls apart. Feel free to do it either way.
Easy Roasted Cabbage
prep time: 15 minutes
Cook time: 35 minutes
- 1 medium head green cabbage
- 1/4 cup olive oil or bacon grease
- Preheat the oven to 475 degrees and line two large rimmed baking sheets with aluminum foil for easy cleanup, if desired. Set aside.
- Use a sharp knife to trim off the excess stem, then slice the cabbage in 10 to 12 wedges, leaving the core intact. This helps keep the cabbage together.
- If using bacon grease, warm it slightly in the microwave until it’s pourable.
- Drizzle the bacon grease or olive oil over the cabbage wedges and divide them evenly on the baking sheets.
- Sprinkle both sides of the cabbage generously with salt and pepper.
- Bake for 35 minutes or until the cabbage is tender and the edges are deep golden brown.
- This recipe can easily be halved – using only 1/2 head of cabbage and one baking pan.
- Many recipes call for you to flip the cabbage about halfway through the cook time, but I’ve not ever had much luck with that. It just always falls apart.
This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”