Roasted Cabbage with Raisins, Capers and Garlic
Roasted Cabbage with Bacon, Raisins, and Garlic is a simple, delicious dish that pairs well with main courses.
Servings 8
Calories 220kcal
Ingredients
- 1 cabbage
- extra virgin olive oil
- sea salt
- freshly ground pepper
For the sauce
- ⅓ cup thick-cut bacon. cut into stripes. Substitute with pancetta
- 3 garlic cloves sliced
- ¼ cup capers
- 2 tablespoons raisins
- 2 tablespoons brown sugar heaped
- ¼ cup white wine vinegar
- ½ cup butter
For serving
- ¼ cup graviera cheese or gruyere cheese, grated
- ¼ cup hazelnuts roughly chopped
- 1 tablespoon fresh thyme leaves optional
Instructions
- Preheat the oven to 260°C / 500ºF.
- Cut the cabbage into 6 to 8 wedges
- Brush each wedge with a teaspoon of olive oil on both sides, then season with sea salt and freshly ground pepper. Arrange cabbage wedges on a baking sheet in a single layer. Roast cabbage wedges until they are lightly golden, about 10-15 minutes. Flip them and continue roasting until they are tender and caramelized, for another 10 minutes.
Make the sauce
- Place a skillet over medium-high heat. Add the bacon and cook until it starts to caramelize. Add the raisins and capers, and garlic. Stir and cook for a couple of more minutes. Add the sugar and stir.
- Add the white wine vinegar. After a couple of stirs, add the butter, stir and let sauce caramelize for a minute.
- Remove from heat and pour sauce over the roasted cabbage. Shred some graviera cheese, sprinkle crushed hazelnuts and a couple of thyme leaves, and serve.
Notes
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
Nutrition
Calories: 220kcal | Carbohydrates: 14g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 330mg | Potassium: 283mg | Fiber: 4g | Sugar: 7g | Vitamin A: 478IU | Vitamin C: 43mg | Calcium: 61mg | Iron: 1mg