Saturday, May 30, 2015

Baked or Grilled Bacon Wrapped Cabbage

When we started planning the food for the Memorial Day get-together, Andy and I were marking items we always fix off the list when we started thinking about the carbs in some of our favorites. We went ahead and fixed the items anyway but made sure we included some healthier options. We avoided the favorites and dug into the healthy dishes. Wouldn't you know it? The healthy options were a huge hit and the pans nearly cleaned out leaving us lots of the stuff we need to back off of. The bacon wrapped cabbage pictured above shows my son Dale's plate. He has a little bit of everything: baked beans, potatoes & onions, Tammy's incredible pasta salad, veggie bake and assorted smoked meats. He is fortunate he can eat anything and never gain an ounce. This is a dish we would normally cook on the grill, like we do our grilled sausage-stuffed cabbage, but courtesy of the incredible amounts of rain we received; I opted for the oven.
 Remove the outer leaves of a head of cabbage. Rinse thoroughly and drain. Slice the head in  half, cut out the core and quarter.
Wrap a thick slice of bacon around the cabbage quarter; sprinkle with salt and pepper and tightly wrap in aluminum foil. Bake in a 350-375 degree oven or grill for approximately 1 to 1-1/2 hours. If you bake these in the oven, be sure to place the foil packs on a baking dish to keep your oven fee of juices/fat that escapes.

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