Instructions

1. Preheat your oven to 425 degrees Fahrenheit.

2. Rinse and drain the cabbage. Slice off the stem end and cut the cabbage in 4 to 6 lengthwise wedges, depending on how many servings you need and how large you want each serving to be.

3. Cut bacon strips in half crosswise with a chef’s knife or kitchen shears. Use as many or as few as you like, but to get the full flavor you need at least one whole slice of bacon for every wedge of cabbage. Lay the bacon pieces in a cold skillet, and turn the heat to medium. Cook the bacon, turning it occasionally with tongs, until it just starts to get crisp. This should take about 5 minutes or so. Remove the bacon to a double thickness of paper towels to drain.

4. Tear off aluminum foil sheets large enough to cover each cabbage wedge. Brush the foil with a bit of the hot bacon drippings to keep the cabbage wedges from sticking.

5. Place one cabbage wedge in the center of each foil piece. Season the wedges with salt and pepper. Add seasonings such as dried mustard, lemon juice and Worcestershire sauce, if you like. Place bacon strips on top of the cabbage wedges. Spoon a bit of dripping over the wedges to add moisture and flavor.

6. Fold the sides of the aluminum foil up over the cabbage wedges and bacon and seal them tightly. Bake the foil packets for 20 to 30 minutes or until the cabbage is cooked through and turning soft.