Posted on

Lást summer we hád á párty on Gilberts Creek ánd one of our friends máde á whole báked cábbáge heád. She cored the cábbáge ánd took á slice off of the bottom of it to máke it sit upright.

She filled the hole in the cábbáge with butter, seásoned it with sált ánd pepper, wrápped it in foil ánd báked it. Becáuse it wás á whole heád of cábbáge ánd not cut into wedges it took well over two hours (more like 3) to báke through.

Pául loved the báked cábbáge ánd wánted me to máke it yesterdáy. It wás 92 degrees here, just the thought of the oven being on for 3 hours without the áir conditioning in yet wás enough to send me into á hot flásh.


  • One heád green cábbáge cleáned cut into wedges, core removed from wedges
    4 slices uncooked bácon cut into pieces
  • Sált ánd pepper
  • drizzle of olive oil
  • 1/4 cup butter melted ánd browned


Preheát the oven to 450 degrees.

  1. Cut the cábbáge heád in hálf. Cut eách hálf ágáin, máking four wedges. Cut eách of the 4 wedges to máke á totál of 8 wedges. Cut the core from eách wedge on án ángle.
  2. Pláce the wedges in á roásting pán. Sált ánd pepper the wedges, drizzle with á little bit of olive oil ánd láy the bácon pieces on the wedges.
  3. Using á smáll sáucepán over low heát, melt 1/4 cup of butter. Cook ánd stir until the butter turns brown (being cáreful not to over cook, it will burn quickly). Drizzle over cábbáge.

Full recipe: BAKED CABBAGE