Bacon and Cabbage Bake
We created this dish for St. Patrick's Day since cabbage is an Irish favorite. But the problem is I don't really like cabbage. But we gave it a shot and I'll be Blarney if we didn't come up with a keeper!
This skillet bacon baked cabbage fmy mind about the green vegetables all together, and I think I got my honorary Irish card!
So whether you're Irish or Okie, we wish you many blessings, good food and good luck!
4 – 6 servings
Prep Time: 10 minutes
Total Time: 50 minutes
Irish Bacon Baked Blooming Cabbage
1 head cabbage
1 stick butter, softened
Olive oil 1 cup chicken broth
6 – 8 strips bacon
Kent Rollins' Mesquite Seasoning, or your favorite all-purpose blend -
Cut the bottom stem off the cabbage so it sets flat.
-On the opposite side (top of the cabbage) core out a hole about ¾ down the middle of the cabbage.
-With your hands, spread a generous amount of the olive oil over the outside of the cabbage.
-Place the butter inside the hole, and slightly press in to fit.
-Place the cabbage in a deep Dutch oven. Pour the chicken broth in the bottom of the oven.
-Sprinkle the cabbage generously with the mesquite seasoning (or seasoning of your choice).
-Lay the bacon strips evenly on top of the cabbage in a star pattern. -Cover and bake with coals until tender. Be sure the chicken broth doesn’t boil out, add more during cooking as needed.
Tip: If baking in the house- cover the dish and cook at 375 for about 40 minutes or until tender.