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.
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.

{Southern Style Hissy Fit Warning...} As with just about anything since the internet has entered our lives, there is a lot of misinformation and conspiracy theories out there about aluminum in our lives and particularly the use of aluminium foil in cooking. This debate has been ongoing for decades, with no settled science on it to date, and just like any other subject, will likely continue to go on for many more decades. Many of us have been using aluminum foil for that long and more, with zero ill effects, but if you personally have concerns about using foil in cooking or food storage, then I have one piece of advice for you.

Don't use it. But don't lecture the rest of the world about it either. We're all adults and very capable of reading, analyzing and making our own informed decisions about things in our lives. You can also wrap your food in parchment paper and then enclose it in foil for packet cooking, so that the food isn't touching the foil, but don't be surprised if you hear one day that parchment paper is a no-no too. {tucking away soapbox...} Sources 1 2 3

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

Total time: 1 hour 10 min
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.

Cook’s Notes: Substitute beer for the chicken broth.

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.

Open Roasted Cabbage Wedges: Brush a rimmed baking sheet with 1/2 tablespoon oil; arrange wedges in single layer and brush both sides with another 1/2 tablespoon oil. Season each side as above. Bake at 400 degrees F for 30 minutes or until fork tender and lightly browned.

Baked Whole Cabbage: Preheat oven to 400 degrees F. Piece together two large sheets of heavy duty aluminum foil and place into a rimmed casserole dish. Prep bacon as above. Place cabbage core side down and cut in a crosshatch pattern, hasselback style, that is to slice close to bottom but not all the way through. Cut slices of cold butter and stuff into slits of cabbage. Repeat with sliced onion, adding any remaining onion on and around cabbage head. Gather foil around cabbage head to form a bowl and slowly pour chicken broth into the slits. Season as above. Drape bacon across the top of cabbage, wrap foil around head and seal. Bake for 2 to 3 hours, or until cabbage is completely tender, when a knife inserted into top of cabbage goes through easily. Actual time will depend on your oven and size of cabbage head. Open foil and coarsely chop cabbage to serve. May also be prepared in the same manner and simmered on top of the stove in a covered Dutch oven. May also cook over direct heat on grill for about 1 hour, or on smoker or indirect grill heat for 2 to 3 hours.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y’all!

Scalloped Cabbage
Smothered Potatoes and Cabbage with Andouille
Noodles and Cabbage

Posted by on November 14, 2016
Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
161030/141029

Bookmark and Share
 
Related Posts with Thumbnails