Maple Bacon Cabbage Wedges

"Searing the cabbage before roasting provides a myriad of textures and flavors. Its ruffled edges remain crisp and caramelized, while the centers become lusciously tender. Glazed in a glossy sauce reminiscent of honey mustard, the wedges strike the perfect balance of sweet, salty, and bright. The final dish is topped with crispy bits of bacon, making a decadent dish even more so."

"And note: This recipe calls for savoy cabbage rather than your typical green variety for a few reasons. Savoy tends to give off less water in the cooking process, resulting in perfectly caramelized wedges. It also has a sweeter and more mild flavor; and the looser, crinkle-edged leaves are beautifully dramatic when served. But if you can't get your hands on one, don't fret; a standard green cabbage will work just fine."

Roasting a whole head of savoy cabbage provides a time-saving, dramatic alternative to preparing individual Brussels sprouts. Searing the cabbage before roasting produces multiple textures and intensified flavors: ruffled edges remain crisp and caramelized while centers turn lusciously tender. A glossy glaze with honey-mustard notes creates a balanced blend of sweet, salty, and bright tastes, and crispy bacon pieces add rich, savory crunch. Savoy cabbage gives off less water during cooking, caramelizes more effectively, and offers a sweeter, milder flavor with dramatic, crinkle-edged leaves; standard green cabbage works as a substitute.

Read at Bon Appetit