Photo: Crisp Roasted Cabbage Recipe
Ingredients
- 1 cup duck skin and fat
- Kosher salt
- 1 large head savoy cabbage, cut into 8 wedges
- 1 to 2 tablespoons balsamic vinegar
Directions
Cut the duck skin and fat into small pieces and put in a saucepan with 1 cup water. Bring to a simmer and cook until the fat is melted and the skin is brown and crisp, 45 minutes to 1 hour. Scoop out the duck-skin cracklings, drain on paper towels and season with salt. Reserve the duck fat.
Preheat the oven to 425 degrees F. Heat 3 tablespoons duck fat (or olive oil) in a large skillet over medium-high heat. Brown the cabbage in batches, about 1 minute per side; transfer to a baking dish. Drizzle with 1 to 2 tablespoons duck fat (or olive oil), season with salt and toss. Roast until crisp on top, about 15 minutes, then turn the wedges and roast until the other side is crisp, about 8 more minutes. Sprinkle with the duck-skin cracklings and roast 2 more minutes. Drizzle with the vinegar.
Photograph by Anna Williams
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By Aseleener
Middleville, MI
on March 30, 2011
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Disclaimer: I am rating this recipe even though I didn't make it exactly as written.
I made this with bacon fat instead of the duck fat. I don't cook duck and wouldn't even know where to buy one if I wanted to. But this recipe looked really good and I have been looking for some new cabbage recipes. I cooked four pieces of bacon in a skillet, drained off half the fat, browned four wedges (half the head, placed them in the baking dish and drizzled with the rest of the bacon fat. Then when they were done, I sprinkled them with the bacon crumbles. I was super good! My husband ate his entire wedge before even trying the chicken or the rice I served it with. If you want to see a pic of how mine turned out, go to edesiasnotebook dot blogspot dot com and do a search for "bacon roasted cabbage".
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