This St. Patrick's Day, I highly suggest you forgo the traditional mushy cabbage that is usually served with corned beef, and instead opt for this amazingly delicious oven-roasted cabbage that is paired with earthy mushrooms and smoky bacon. Now, I know that roasting cabbage may not have been on your radar until now, but I assure you, the sweetness of the cabbage really shines when it is cooked in the oven like this. I added mushrooms, because I have been slightly obsessed with mushrooms lately and it just seemed like a good choice. Then I added bacon, because everything is better with bacon. There's a little sweet, a little salty, a little crunchy, and a little soft going on in every bite. I love the little crispy edges of the cabbage and how the grease from the bacon caramelizes the mushrooms. I cut my mushrooms small, because I like them to really cook well, but if you want them more meaty, you can cut them in half instead of quarters, or even leave them whole. There really is no reason to go for mushy cabbage when this recipe is around. Go ahead, give it a shot. Turn your run-of-the-mill corned beef and cabbage into something special this year!
Roasted Cabbage With Mushrooms and Bacon
1/2 large head cabbage, tough outer leaves removed
8 ounces mushrooms
6 slices bacon
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
- Preheat your oven to 425°F.
- Cut the half a head of cabbage in half, then slice each half into thirds, ending with six slices of cabbage. Place onto a foil-lined baking sheet. Trim the stems off of the mushrooms and cut them into quarters. (If you prefer larger pieces of mushrooms, only cut them in half). Fill in the spaces around the cabbage slices with the mushrooms. Cut the bacon into 1/4-inch wide slices. Top the cabbage and the mushrooms with the little bits of bacon. Drizzle the cabbage, mushrooms, and bacon with the olive oil, and season with the salt and pepper.
- Roast for 15 minutes. Carefully flip the cabbage slices with a spatula and continue to roast for 15 more minutes, or until the cabbage and mushrooms are as crispy as you like.
Yield: Serves 3-4