This spin on a wedge salad uses up an entire head of cabbage and makes for a satisfying side or impressive main dish.
Wedges of cabbage are twice-cooked: first, charred in sizzling bacon fat, then roasted in a skillet. Finish the cooked cabbage with a creamy honey mustard sauce and a generous sprinkle of toasted breadcrumbs and crispy chopped HORMEL® BLACK LABEL® Original Bacon. The epic presentation looks straight out of a steakhouse!
Ingredients
| 6 | slices HORMEL® BLACK LABEL® Original Bacon, chopped |
| 1 | large green cabbage, cut into 6 wedges, keeping core intact |
| 3 | tablespoons extra-virgin olive oil |
| 1½ | teaspoons salt, divided |
| ¾ | teaspoon black pepper, divided |
| 2 | tablespoons Dijon mustard |
| 1½ | tablespoons honey |
| 1 | tablespoon apple cider vinegar |
| 1 | tablespoon mayonnaise |
| ½ | cup panko breadcrumbs |
| 1 | tablespoon unsalted butter |
| ¼ | teaspoon garlic powder, optional |
| ¼ | teaspoon paprika, optional |
Directions
Preheat oven to 425°F. Heat a large oven-safe skillet over medium heat and add bacon. Cook until bacon is crispy and cooked through, about 6-8 minutes. Remove from skillet and transfer to a paper-towel-lined plate to drain, reserving about 1 tablespoon of bacon fat in the pan.
Brush cabbage wedges with olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place into the hot skillet with bacon fat and sear until deeply charred, about 3-4 minutes. Flip cabbage and place skillet in oven to roast until the cabbage is tender, about 15-20 minutes.
Meanwhile combine mustard, honey, apple cider vinegar, mayonnaise, remaining salt and remaining pepper in a small bowl, whisking until smooth. Set aside.
Melt butter in a medium saucepan over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden-brown and crisp. Remove from heat and add garlic powder and paprika, if using.
Transfer roasted cabbage wedges to a serving platter. Drizzle with honey mustard sauce and garnish with crispy bacon and breadcrumbs. Serve warm.
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