FARGO — “I love the way cabbage takes on an entirely different flavor when roasted … so delicious.”
My husband’s words upon tasting my newest recipe for Roasted Cabbage with Pecan Spice Vinaigrette and Bacon were music to my ears.
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Wedges of cabbage are roasted until tender and charred, then topped with a savory Pecan Spice Vinaigrette and bits of crumbled bacon. Robustly flavored, nutritious and delicious, this is the side dish you need in your cold-weather repertoire.
I had a surplus of red and green cabbage that served as the inspiration for this recipe. Cabbage is often overlooked when it comes to roasting vegetables, but, as my husband noted, this densely packed, leafy green vegetable is utterly transformed with a little time in the oven.
I knew that roasting would be the best way to utilize my surplus and the next challenge was how to make the cabbage sing with flavor.
The Pecan Spice Vinaigrette proved worthy of this task.
Full of warm flavors including ginger, turmeric, maple syrup and toasted pecans, this dressing is the perfect complement to the subtle, smoky sweetness of the charred cabbage.
This is a rustic recipe with quick and easy preparation, especially if you follow my steps. Once the pecans are toasted, immediately chop them into coarse pieces and add them to the vinaigrette while they are still hot. The heat is important, as the warmth from the pecans will release their oils and help infuse the nuts with the other flavors in the dressing. The dressing can be made up to one week in advance and would also be terrific in salads or atop roasted salmon and pork.
For the cabbage, slice the head into eight wedges and place them down flat on a baking sheet greased with olive oil. I do not use parchment paper for this recipe because direct contact with the baking sheet helps to produce the lovely char on the cabbage wedges. I also chose my darkest sheet pan for this same reason.
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Next, brush or drizzle each wedge with olive oil and season with a sprinkling of salt and pepper.
Roast the cabbage at 475 degrees until the edges are a rich, golden brown and the underneath is beginning to char, about 12 to 15 minutes, then flip the wedges over and continue to roast until they are charred and golden brown in the center, about eight to 10 minutes more.
You can cook the bacon while the cabbage roasts and break it into bits once it is cool enough to handle. As soon as the cabbage is done, remove it from the oven and drizzle the vinaigrette over each wedge, then top with bits of crumbled bacon and serve immediately.
I was not prepared for how beautiful the presentation of this dish would be — a veritable feast of fall colors, that somehow seemed to make this Roasted Cabbage with Pecan Spice Vinaigrette and Bacon even more delicious. Enjoy.
Roasted Cabbage with Pecan Spice Vinaigrette and Bacon
Serves: 4 to 6
Ingredients:
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- 1 head green or red cabbage, sliced into 8 wedges
- ¼ cup extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 strips cooked bacon, broken into bits
Vinaigrette ingredients:
- ½ cup whole pecans
- 1/3 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Directions:
Prepare the vinaigrette first so the flavors have time to meld as the cabbage roasts.
Preheat oven to 375 degrees. Place the pecans in a small baking dish or on a small tray and roast until they are lightly toasted and fragrant, about 8 to 10 minutes. You can cook the bacon at this time, too, or wait until the cabbage is in the oven.
In a small bowl or measuring cup, whisk the remaining vinaigrette ingredients together until fully emulsified; taste and adjust flavor as desired.
Remove the roasted pecans from the oven and increase the temperature to 475 degrees. Place the hot pecans on a cutting board and chop coarsely with a sharp knife. Immediately stir the chopped pecans into the vinaigrette (while still hot). Their heat will help them absorb the flavors of the dressing and release their natural oils for additional flavor. The dressing may be prepared up to a week in advance and is also great on salads or atop roasted salmon and pork.
For the cabbage, grease a large baking sheet with 2 tablespoons of olive oil. Lay the cabbage wedges down flat on the baking sheet in a single layer. Brush each wedge with the remaining 2 tablespoons of olive oil and season with 1 teaspoon salt and ½ teaspoon pepper. The bacon can be cooked until crispy while the cabbage roasts and broken into bits once cool enough to handle.
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Bake cabbage in the center of the oven until the edges and underneath are a deep golden brown and begin to char, about 12 to 15 minutes. Use tongs or a large spatula to gently flip the wedges over and continue to roast until the edges are charred and the centers are golden brown, about 8 to 10 minutes.
Remove the cabbage from the oven and place the baking sheet on a heatproof surface. Drizzle each wedge with the Pecan Spice Vinaigrette and garnish with the bacon bits. Serve immediately.
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