The perfect cabbage compromise when you can't decide between Parmesan and bacon

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This recipe could barely get any easier. Everything goes on one tray, cooks for the same amount of time — well, except for the cheese, but no one wants burnt cheese! — and results in a simply satisfying cabbage wedge. Cabbage is full of vitamins K and C, and fiber, making it the ideal vehicle for some more indulgent ingredients.
Remember, no salt is needed, as there’s plenty in the bacon and Parmesan. To combat this saltiness even more and enhance the slight sweetness of the cabbage, try a light drizzle of honey or balsamic glaze just out of the oven.
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Cooktop Cove
Roasted parmesan cabbage wedges with bacon
6
10 minutes
10 minutes
20 minutes
1 small head green cabbage
2 tablespoons olive oil
Pepper
1/3 cup grated Parmesan cheese
5 slices bacon, cooked and cooled
Preheat the oven to 450 F.
Slice the cabbage into six equally-thick wedges.
Line a cookie sheet with aluminum foil, and lay out the wedges. Brush lightly with olive oil, and season with black pepper.
Between the wedges, lay out the bacon strips.
Roast for 10 minutes, and then flip the cabbage wedges and sprinkle with the Parmesan cheese.
Return to the oven for an additional 7 minutes. Sprinkle the cheese over the wedges, and return to the oven for 3-5 additional minutes. Note: If you prefer more tender bacon, remove at this point.
Chop the bacon, and sprinkle over the wedges. Serve immediately.
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