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 single head of cabbage saves time compared with trimming many brussels sprouts. Searing the cabbage before roasting creates contrasting textures: ruffled edges stay crisp and caramelized while centers become tender. A glossy honey-mustard–style glaze balances sweet, salty, and bright flavors across the wedges. Crispy bacon bits finish the dish, adding savory richness and crunch. Savoy cabbage is preferred because it releases less water, caramelizes better, tastes sweeter and milder, and offers dramatic crinkle-edged leaves when served. A standard green cabbage can substitute successfully if savoy is unavailable.

Read at Epicurious