Bacon Makes it Better - Roasted Cabbage with Bacon

As I mentioned in this week's check in, roasted cabbage with bacon is one of my favorite dishes. The sweetness of the cabbage and onions with the smoky saltness of the bacon just can't be beat. There are a bunch of very similar recipes all over the internet, but I first saw it over at the kitchn.

Roasted Cabbage with Bacon
adapted (slightly) from Faith Durand's recipe at thekitchn.com

1 head of green cabbage, outer leaves removed, cored and quartered (I've made this with red cabbage and it's just as good)
2 red onions, peeled and quartered
5 slices of thick bacon, cut into large pieces
Salt and Pepper

Heat the oven to 450.

Place the cabbage and onion in a large roasting dish. Drape the bacon over the veggies.

Please in the oven and cook 15 minutes. Flip the cabbage and onion and place back in the oven for another 15 minutes. Check your cabbage - if it's roasted to your liking, toss with salt and pepper to taste and serve. If it needs further cooking (and mine usually does), stick it back in the oven for 5 minute intervals until you are happy with it. If some of the bacon pieces are starting to overcook, I'll tuck them between cabbage leaves to protect them.

I usually serve this over Israeli couscous:

Bring 1 1/4 cup of broth (your choice: chicken, beef, veggie) to a boil. Pour in 1 cup of Israeli couscous. Cover and simmer for 8-10 minutes, until water is absorbed and couscous is tender.

Once you make this dish, you'll want it every week!

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