1 head cabbage
12 slices bacon
2 tablespoons olive oil
salt and pepper
spicy brown mustard, for serving
- Heat the oven to 400°F.
- Remove 2-3 of the outer cabbage leaves (they are very tough) and slightly trim the end of the core. Cut the cabbage in half. Cut each half into thirds. Try to cut through the core so the wedges will stay together, but don’t worry about it if some of the wedges miss the core.
- Lay the wedges on a rimmed sheet pan. Brush the wedges lightly with olive oil and sprinkle with salt and pepper. Flip and brush the other sides and repeat.
- Wrap one piece of bacon around each wedge. You can stretch the bacon a little to make it go around further.
- Roast in the oven for 15 minutes. Remove pan from oven and carefully turn over the wedges and bacon. Return to oven and roast another 15-25 minutes or until tender and bacon is nicely browned, depending on how big the wedges are. Serve immediately with spicy mustard, either to dip in or drizzled over the top.