Name: Roasted Cabbage with Mustard, Bacon, and Cream
Total time: 55 min
Ingredients: 1 head green cabbage (2 to 2½ pounds); 3 tablespoons vegetable oil , divided; 1 teaspoon kosher salt , divided; ¼ teaspoon pepper; 3 slices bacon , chopped; 2 tablespoons cider vinegar; 3 tablespoons heavy cream; 1 tablespoon Dijon mustard; 3 tablespoons chopped fresh parsley

Why This Recipe Works

For roasted cabbage that was well seasoned, attractively caramelized outside, and meltingly tender inside, we started by cutting the head straight through the core to create eight structurally sound wedges. Spreading oil over the cut surfaces and laying those surfaces flush against the sheet pan gave the edge of each leaf its best chance at deep caramelization. We covered the pan tightly with foil for the first 20 minutes of roasting to foster a steamy environment, which cooked the wedges through. We then removed the foil and allowed the exterior to dry out and caramelize. A quick flip halfway through the uncovered roasting period ensured that both sides were equally browned. Drizzled with a mustard-spiked cream sauce and sprinkled with crispy bacon, this version would pair well with a simple roast chicken.

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Before You Begin

A dense cabbage, one that's heavier than it looks, will hold together best when cut into eight wedges. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only ¾ teaspoon.

Instructions

Adjust oven rack to upper-middle position and heat oven to 500 degrees. Quarter cabbage through core and cut each quarter into 2 wedges, leaving core intact. Arrange wedges, 1 flat side down, on rimmed baking sheet. Brush 1½ tablespoons oil on exposed cut sides of wedges and sprinkle with ½ teaspoon salt. Flip wedges so oiled sides are flush with sheet. Brush second cut sides with remaining 1½ tablespoons oil and sprinkle with pepper and remaining ½ teaspoon salt. Cover sheet tightly with aluminum foil and roast for 20 minutes.

While cabbage roasts, prepare topping. Cook bacon in 10-inch skillet over medium heat, stirring frequently, until bacon is crisp and fat is rendered, about 5 minutes. Transfer bacon to paper towel–lined plate to drain, and discard fat or reserve for other use. Add vinegar to hot skillet and stir, scraping up browned bits. Whisk in cream and mustard until smooth.

Remove foil (be careful of escaping steam) and continue to roast until cabbage wedges begin to brown on underside, 5 to 10 minutes. Using tongs and thin metal spatula, flip each wedge. Roast until edges are very well browned and some leaves have crisped, 5 to 10 minutes. Drizzle half of mustard sauce over platter. Arrange roasted cabbage over sauce on platter. Drizzle with remaining mustard sauce, sprinkle with parsley and bacon, and serve.