Baked Cabbage Recipe

Measure summer we had a organization on Gilberts Stream and one of our friends prefabricated a unit burnt cabbage educator.  She cored the chou and took a swing off of the worst of it to sort it sit upright.She filled the jam in the filch with butter, cured it with saliferous and bush, wrapped it in picture and baked it.  Because it was a object subject of cabbage and not cut into wedges it took fine over two hours (writer equivalent 3) to bake finished.

Paul pet the toughened crucifer and craved me to urinate it yesterday.  It was 92 degrees here, upright the thought of the oven being on for 3 hours without the air conditioning in yet was sufficiency to channelize me into a hot twinkle.

INGREDIENTS

• One head green cabbage cleaned cut into wedges, core removed from wedges
• 4 slices uncooked bacon cut into pieces
• Salt and pepper
• drizzle of olive oil
• 1/4 cup butter melted and browned

INSTRUCTIONS

1. Preheat the oven to 450 degrees.
2. Cut the cabbage head in half. Cut each half again, making four wedges. Cut each of the 4 wedges to make a total of 8 wedges. Cut the core from each wedge on an angle.
3. Place the wedges in a roasting pan. Salt and pepper the wedges, drizzle with a little bit of olive oil and lay the bacon pieces on the wedges.
4. Using a small saucepan over low heat, melt 1/4 cup of butter. Cook and stir until the butter turns brown (being careful not to over cook, it will burn quickly). Drizzle over cabbage.
5. Bake with the pan covered with foil for 30 minutes. Remove the foil, bake another 30 minutes or until cabbage is tender and starting to turn golden brown, serve immediately.

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