Baked Cabbage with Bacon and Chanterelles
Appetizers • European
Description
This cabbage is best baked in foil on the grill; for this, sautéed chanterelles can be placed in the foil before baking or added as desired.
Ingredients
- Semi-Smoked Sausage 3 pieces
- White Cabbage 1 piece
- Olive Oil 2 tablespoons
- Worcestershire Sauce 2 tablespoons
- Meyer Lemon Juice 3 tablespoons
- Pickled Chanterelles 5 oz
- Shallot 1 head
- Salt a pinch
- Ground Black Pepper a pinch
Step-by-Step Guide
Step 1
Preheat the oven to 200°C.
Step 2
Prepare the young cabbage (weighing about 1 kg). Rinse it with water, remove old leaves, and trim the protruding stem. Cut the cabbage into 4-6 pieces (half and then each half again, or half and then cut each half into three pieces).
Step 3
Cut the bacon into cubes and fry in a pan for a few minutes until crispy.
Step 4
In a bowl, mix the olive oil, Worcestershire sauce, squeezed lemon juice, bacon, salt, and pepper.
Step 5
Place each cabbage wedge on a piece of foil. Drizzle a couple of tablespoons of the mixture on top, trying to pour it into the gaps between the leaves, ensuring each side is covered with bacon. Wrap in foil. Repeat with each cabbage wedge.
Step 6
Place in the oven and bake for 20-30 minutes depending on the desired doneness. I prefer the cabbage to remain crunchy. Remove from the oven and let it sit for a bit.
Step 7
Meanwhile, sauté the finely chopped shallot and chopped chanterelles in a pan for 10 minutes, stirring constantly.
Step 8
Top each cabbage wedge with the sautéed chanterelles.
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