Mon Petit Chou
March 11th, 2010By guest blogger Sharon Halkovics
‘Mon petit chou’ is a French term of endearment that translates to ‘my little cabbage’. I use this playful term when expressing my long-term affection for the humble, cruciferous cabbage. I honestly believe (and sometimes rant) that it is one of the most overlooked, under-utilized vegetables readily available in markets. Sturdy, abundant, and inexpensive, cabbage is a longstanding dietary staple throughout the world and stores so well that it is available throughout the year. Although, it is at its best during the late fall and winter months when it is in season.
When I have a head of cabbage in the fridge that starts looking tired, I look for inventive ways to use it up. A few weeks ago I stumbled upon this simple recipe and have fallen in love with cabbage more deeply. This recipe deserves a try, not only as a side, but as a center plate ‘star’ on nights you’re looking for an easy supper. Add some cheese, poach up an egg to serve on the side, drizzle with balsamic, or serve with pierogies. I don’t think I’ll ever stop adoring cabbage, especially when it’s caramelized and nutty-tasting with bacon sprinkled on top.
Roasted Cabbage with Bacon
From theKitchn.com
Serves 4
Ingredients:
1 large head green cabbage, outer leaves removed
Olive oil
Kosher salt and freshly ground black pepper
4 slices thick bacon
Method:
Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a large roasting pan or cast iron skillet and drizzle 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.






















