Thursday, November 17, 2016

Foil Packet Cabbage Wedges

Wedges of cabbage, seasoned, sprinkled with bacon, and wrapped tightly in foil packets, great for the oven, campfire or grill.

Foil Packet Cabbage Wedges

Oh my, isn't foil packet cooking just too cool? Of course, it's really intended to be campfire cooking, or even outdoor grill cooking, but they're just as easy to bake right in your oven.

The advantage of cooking in foil, is that the flavor really intensifies in whatever you tuck away in those little squares. Remember that foil packet corn? Oh my gosh is that stuff good or what?! And yes, wrapping things individually is different than putting everything in one pan and just wrapping the pan - trust me. I've tried it! Not the same at all.

With this foil packet cabbage, the flavor is so concentrated, it's reminiscent to me of little individual packages of our beloved fried cabbage. So tasty and so easy, and in little individual packets. As always, full recipe with measurements, instructions, and a printable, is located a bit further down the page - just scroll on past the step by step pictures. Let's get to it!

Preheat oven to 400 degrees F. Cook bacon until fat is rendered but still limp and not crisp. Use a slotted spoon to remove bacon and set aside, reserving bacon drippings. Remove outer leaves of cabbage, cut in half, trim out core and cut cabbage into wedges about 1-1/2 to 2 inches thick. This recipe is versatile so you can do as many or as few wedges of cabbage as you like. Just adjust the ingredients as needed. I'm doing a half recipe in these shots since The Cajun isn't a fan of cabbage.


Pull off sheets of aluminum foil for each wedge, large enough to wrap them. Add two thin slices of butter to each sheet of foil and top with cabbage wedge. In a small bowl, combine equal parts salt, pepper, garlic powder, onion powder, Creole or Cajun seasoning, and Cavender's Greek seasoning, if using; sprinkle evenly over each wedge.


I like to use Cavender's Greek seasoning with cabbage. It's a great all purpose seasoning that has something like 13 separate herbs and seasonings in it. You can simply increase the salt and pepper if you prefer, or use a favorite blended seasoning salt you love instead.


Gather up foil to form a tub and evenly distribute chicken broth around sides of each cabbage wedge. Top each wedge with thinly sliced onion.


Spoon reserved bacon drippings over each wedge and distribute bacon among each.


Gather foil at top, roll over to seal and bring edges of foil to top to seal. Place on rimmed baking sheet and bake at 400 degrees F for 1 hour.


Transfer each foil packet to serving plates, carefully loosen and top each with a pat of additional butter, if desired, or open and transfer wedges to a platter, topping with juices from each packet.

For more of my favorite cabbage recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Yum

Recipe: Foil Packet Cabbage Wedges

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 4 to 6 servings
Ingredients
  • 6 slices bacon, chopped
  • 1 medium head cabbage
  • 1/2 stick butter, sliced thin
  • 1 medium onion, sliced thin
  • 1 cup chicken broth
  • 1/4 teaspoon each salt, pepper, garlic powder, onion powder, Creole/Cajun seasoning and Cavender's Greek seasoning (optional), or to taste
Instructions

Preheat oven to 400 degrees F. Cook bacon until fat is rendered but still limp and not crisp. Use a slotted spoon to remove bacon and set aside, reserving bacon drippings.

Remove outer leaves of cabbage, cut in half, trim out core and cut cabbage into wedges about 1-1/2 to 2 inches thick. Pull off sheets of aluminum foil for each wedge, large enough to wrap them. Add two thin slices of butter to each sheet of foil and top with cabbage wedge. In a small bowl, combine equal parts salt, pepper, garlic powder, onion powder, Creole or Cajun seasoning, and Cavender's Greek seasoning, if using; sprinkle evenly over each wedge.

Gather up foil to form a tub and evenly distribute chicken broth around sides of each cabbage wedge. Top each wedge with thinly sliced onion, spoon reserved bacon drippings over each wedge and distribute bacon among each. Gather foil at top, roll over to seal and bring edges of foil to top to seal.

Place on rimmed baking sheet and bake at 400 degrees F for about 1 hour, or to desired tenderness. Transfer each foil packet to serving plates, carefully loosen and top each with a pat of additional butter, if desired, or open and transfer wedges to a platter, topping with juices from each packet.

To Grill: Double wrap or use heavy duty foil. Place on preheated grill over medium heat, and cook about 40 to 45 minutes, turning several times.

Source: http://deepsouthdish.com

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Posted by on November 14, 2016
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6 comments:

  1. O This sounds sooo good . But I am wondering why you need the butter when you are using the bacon drippings ? \I am also wondering if there are a lot of pictures in your cook book . If so I am so going to order it.
    Thank you .

    ReplyDelete
    Replies
    1. It's only very thin slices of butter on the bottom which kind of allows the cabbage to butter steam and the bacon drippings flavor it from the top. Most bacon brands are much leaner these days so you don't get a whole lot of drippings from it anymore. It just happens to be the way I like it! :) As to the book, not every recipe has a photo, but there are quite a few.

      Delete
  2. I am definitely going to try this, I make a cabbage using the whole head with the core removed and a stick of butter crammed in the hole from the core and then bacon wrapped around the cabbage with the ends tucked in with the butter - so good. I don't know why you need the butter and the bacon but it is a delicious combination!! if I can't cook it on a grill or smoker I use a little bit of liquid smoke.

    ReplyDelete
  3. I enjoy fried cabbage but never thought to make it this way. Except for my sil, I am the only one in my immediate family who eats cooked cabbage. Great idea for one to two people. I definitely am trying this recipe.

    ReplyDelete

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