Roasted Cabbage Wedges with Caraway Ranch
Nutrition
Calories: 240 kcalCarbohydrates: 12 gProtein: 6 gFat: 19 gSaturated Fat: 7 gCholesterol: 30 mgSodium: 600 mgFiber: 4 gSugar: 7 g
Ingredients
- 1 1/2 tsp. caraway seeds
- 4 slices bacon chopped
- 1 2-lb. head green or savoy cabbage
- Salt and pepper
- 1/2 tsp. sugar
- 1/2 cup sour cream
- 1/3 cup buttermilk
- 2 Tbsp. mayonnaise
- 1 Tbsp. chopped fresh parsley plus more for garnish
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
Instructions
- 1. Place a rack in the lower-middle of oven and heat to 475 degrees. Toast caraway seeds in a medium skillet over medium heat until fragrant, about 2 minutes; transfer to a cutting board, roughly chop, and set aside.
- 2. Add bacon to now-empty skillet and cook until fat is rendered and bacon is crispy, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate and set aside; reserve 2 tablespoons fat.
- 3. Leaving the core intact, cut cabbage into quarters, then cut each quarter in half to make eight wedges total. Combine 1 teaspoon salt, 1/2 teaspoon pepper, and sugar in a small bowl.
- 4. Arrange cabbage wedges on a greased baking sheet and brush all over with reserved bacon fat. Sprinkle all over with salt mixture and bake until deep golden brown and tender, 20 to 25 minutes.
- 5. To make the dressing, whisk sour cream, buttermilk, mayonnaise, parsley, garlic powder, onion powder, and reserved caraway seeds in a small bowl until combined; season with salt and pepper to taste. Drizzle cabbage wedges with dressing and sprinkle with bacon and more parsley before serving.
- Source: Hannaford fresh Magazine, March - April 2018