I wish I could tell my younger self that one day I’d be really into Maple Bacon Cabbage. The kind of into it where I make it twice in one week and happily eat most of it myself. Middle-aged me simply cannot resist charred cabbage with BACON and a sweet dijon drizzle.
This recipe is adapted from Bon Appétit. I saw it in the magazine last week and realized I had everything except shallots and cabbage. I grabbed a cabbage at the store and completely spaced on the shallots. Oof. Luckily, I had a red onion at home (which I almost always do) and honestly? It worked out just fine. Maybe someday I’ll be the kind of person who reliably buys shallots. Check back in with me in 10 years.
This might be a good side dish for your Thanksgiving feast!
Here’s the ingredient lineup:
(not pictured, olive oil)
Wedge time.
First, you gotta cook the bacon pieces. Set aside on paper towels.
Add olive oil to the skillet with the bacon drippings. Brown the cabbage.
Cabbage goes on a parchment-lined baking sheet.
Hummina hummina.
Sauce time! Butter, onion, thyme. Soften onions.
Dijon and red wine vinegar enter the picture.
Turn it into a glaze.
Dunk the cabbage in the sauce. Transition to a platter!
That reserved bacon? It goes on top!
TADA.
Extreme closeup.
So many good things to say about this.
I’ll let you see for yourself!
Might I suggest having Maple Bacon Cabbage leftovers for breakfast with a fried egg?
Maple Bacon Cabbage
recipe adapted from Bon Appétit
makes about 6 servings
- 4 slices of thick bacon, cut into 1/4″ inch pieces
- 2 tablespoons (or more) extra virgin olive oil, plus more for drizzling
- 2 lbs. savoy cabbage, cut into 4-6 wedges, depending on size
- 1/2 red onion, finely chopped
- 4 sprigs fresh thyme
- 4 tablespoons butter
- 1/4 cup red wine vinegar
- 2 tablespoons maple syrup
- 1 heaping tablespoon Dijon mustard
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Cook bacon in a skillet over medium heat, stirring often until browned and crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Set aside.
Add 2 tablespoons of olive oil to the skillet with drippings. Working in batches, arrange cabbage wedges, cut side down in skillet and cook over medium heat until cabbage is golden brown. Add more olive oil if needed, and cook about 6-8 minutes per side. Transfer cooked cabbage to parchment-lined baking sheet, arranging wedges cut side down. Place in oven to roast, turning halfway through until deeply charred on all sides, 30-40 minutes.
Place butter in skillet and cook red onion and thyme over medium heat, stirring occasionally until red onion is softened, about 4 minutes. Add red wine vinegar, maple syrup, Dijon mustard, and season with salt and pepper. Cook, stirring often until sauce is reduced to a glaze-like consistency, about 3 minutes. Taste and season with salt & pepper. Using tongs, drag wedges through sauce to coat and arrange on a platter. Pour any remaining sauce over, and top cabbage with reserved bacon. Serve warm.
