Head of Cabbage – loose out leaves removed, outside rinsed
4 pieces of Bacon
2 Tbsp (Approximately) Olive Oil
2 Tbsp Minced Garlic
Salt & Pepper – Not sure on measurements…but use twice what you think you should.
Preheat the oven to 400 – 425 (gas ovens, 400 / electric ovens 425).
Cut the cabbage into chunks. I usually do fouths and then cut each quarter into 3-4 pieces. Break them apart a bit as you put them in your
lasagna because it’s all you have roasting pan. Drizzle the olive oil over the pieces…it’s ok if it seems like a lot or too much for the pan – it shrinks…A LOT! Liberally salt and pepper over the olive oil (Probably 1-2 Tbsp of each). Do the same with the garlic. Cut up the bacon into small pieces and sprinkle the raw bacon over the cabbage. Spread it out over the whole pan.
Put it in the oven and don’t think about it for at least 45 minutes. Check it then, if the tops are browning/crisping, stir it around. If there is a lot of water in the bottom of your pan, remove it with a baster or a ladle (the less liquid the better). Put it back in for another 45 minutes and repeat the same process. In some ovens, it will be done after these 2 rounds. In my oven, it takes a third. Do it until its wilted and there are some brown parts. The bacon should be crispy and the cabbage should be soft.
OMG – try not to eat the whole recipe…your digestive system will not appreciate it. It’s good people…I swear. If you try it, let me know what you think!