The price of food—especially fruits and vegetables—is going up. That’s not exactly news but these days, it’s more noticeable than usual.
Here in Canada, most of the produce we eat is imported, so we can blame the weakened dollar and the California drought for rising costs. I’ve been noticing the increase for a while now: the last time I looked at the price of a cauliflower it was $7.49 (there’s a shortage). I have stopped looking at cauliflower.
The price for cabbage is still reasonable though, so I’ve been trying some recipes out using them. Here’s one.
Not-so-high-priced savoy cabbage.
Sliced in half.
Then into quarters.
Enough photos of cabbage cutting.
Slices of bacon.
Load the cabbage onto a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
Lay the bacon slices over the cabbage.
After roasting for 30 minutes.
Roasted Cabbage with Bacon.
I found this very tasty recipe here:
Roasted Cabbage with Bacon
Serves 4 to 6
1 head green or Savoy cabbage, outer leaves removed
Coarse kosher salt and freshly ground black pepper
4 slices thick bacon, 6 to 8 ounces
Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to partially remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a large roasting pan or baking sheet and drizzle very lightly with olive oil. Sprinkle generously with salt and pepper.
Cut each slice of bacon into small strips and lay on top of the cabbage.
Roast for 30 minutes, flipping the cabbage wedges once halfway through. If the edges aren’t browned enough for your taste after 30 minutes, put them back in for five-minute increments until they are.
Serve immediately; the wedges cool down fast.
Roasting Rack: Some cooks prefer to roast the cabbage on a rack, which helps the edges crisp up and brown more. But when you roast it flat in a pan more of the bacon and its drippings stay with the cabbage, which I prefer.
Types of Cabbage: You can use any sort of cabbage with this recipe. I’ve never used red cabbage but I am sure it would work beautifully. I also like roasting Savoy cabbage; it tends to give you smaller, more manageable wedges.