Cabbage was not something I ate often–if at all–growing up. As an adult I only eat it a couple times a year when we make corned beef and cabbage or when my husband makes his family baked-stuffed cabbage recipe. This recipe will change that. The cabbage was soft with a slight creaminess to it. The bacon added flavor. And as an added bonus, I used the leftovers in a sandwich, which was so good.
Baked Cabbage and Bacon
- Course: Side
- Cuisine: American
- Author: Adapted from The Good Housekeeping Woman’s Home Cook Book 1909 Edition
- Prep: 10 minutes
- Cook: 60 minutes
- Ready in: 70 minutes
- Servings: 6
Ingredients:
- 1 head of cabbage, approx 3 lbs
- 1 T flour
- 1 tsp salt
- 1 tsp mustard powder
- dash paprika
- 1/2 C water
- 6 slices of bacon
Instructions:
- Preheat oven to 400oF.
- Coarsely chop the cabbage. Stir into cabbage the flour, salt, mustard powder, paprika, and water.
- Pour into baking dish and lay bacon slices across top of cabbage. Cover with tin foil.
- Bake for 60 minutes. With 10 minutes left, check bacon. If bacon is not browning, remove cover for remaining time.
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