Why is purple cabbage called red cabbage? It’s not red. This is a mystery to me. I call it purple cabbage. So there.
In any case, I usually prefer the red to the green. It’s a little sweeter and holds its shape better when cooked. Nobody wants limp, squishy cabbage. But firm, almost crunchy cabbage bursting with flavor? That’s another story. These wedges are simple to make and very tasty! I cooked these in the oven, but I also think they’d be great on the grill too. Or campfire?
If you prefer green cabbage, either kind will work great for this. Since I prefer my veggies a little on the crunchy side I only cooked mine about 20 minutes. If you like it a little softer, keep it in a little longer.
Roasted Purple Cabbage Wedges
1 red cabbage, quartered
4 strips bacon
1 tsp. olive oil
2 tbsp. lemon juice
1 tbsp. worcestershire
1/4 tsp. salt
1/4 tsp. pepper
Cook bacon and drain on paper towels. Preheat oven to 425˚. Mix olive oil, lemon juice, worcestershire in a small bowl. Place each wedge on a square of foil. Drizzle mixture over each one, sprinkle with salt and pepper. Crumble bacon on top. Wrap each wedge individually.
Place on a baking sheet in the oven and bake for 20-30 minutes.
These paired beautifully with farmers market franks and snap peas. Yum!