I completely understand that the idea of only eating half a cabbage for dinner for some of you is pretty much a deal-breaker. Or possibly a deal breaker for the person you live with.
But, I really liked this. I covered it with bacon and cheese and it was delicious. Afterwards, I also had some more cheese with a few crackers and I really didn’t feel hard done by in terms of dinner provision. You could, of course, just have this on the side of something else without the bacon and cheese.
A lot of recipes for baked cabbage will have you cooking it for only 20 minutes, which is an absurdly short amount of time and will give you something that it still basically raw. I would say 50 minutes is really the minimum amount of time you ought to cook this for.
1 pointed cabbage cut into quarters
a large handful of lardons
some melting cheese such as Tallegio or whatever you fancy
Salt and pepper
Preheat your oven to 200C
1 Arrange the cabbage wedges in a roasting tin and drizzle with olive oil and dot with knobs of butter. Season well.
2 Pour some water in the bottom of the tray, maybe a wineglassful. I reckon you could also use beer, but I haven’t personally tried this, so approach with caution. You will be a pioneer. Report back!
3 Cover with foil and put in the oven for 40 minutes. Meanwhile, brown your bacon and cube the cheese.
4 After 40 minutes, remove the foil and accessorise the cabbage with your toppings. You can also use blue cheese, or a salsa verde with chilli and anchovies or whatever.
5 Put back in the oven, uncovered, for 10 minutes