Under 1 hr
Creamy Roasted Cabbage with Bacon & Beef
- 1 lb cabbage (about ½ a large cabbage), chopped into 1” cubes
- Drizzle of olive oil
- ½ tsp salt
- 10 cracks black pepper
- 1 onion, cubed
- 6 slices thick cut bacon, sliced into bits
- lb lb beef (any kind of grilling beef works well – you could even use stir fry strips), in 1 “ cubes
- 2 tsp garlic granules
- 1 c fresh grated Parmesan, divided
- 1 c whip cream
- ¼ tsp paprika
- ½ tsp chili flakes
- 2 tbsp flat leaf parsley, finely chopped
Step by Step Instructions
Set the oven to 395° and line a baking sheet with parchment.
Place the cubed cabbage into a bowl with the salt and pepper, drizzle with olive oil, toss well, then turn the cabbage onto the baking sheet in a single layer and pop it into the oven for 20 minutes.
Once the cabbage is in the oven, crispify the bacon bits in a heavy skillet over medium heat. Don’t incinerate it, just cook until crispy. When the bacon is crisp remove it to a plate and add the onion to the pan and sauté until translucent, then add the beef cubes along with a sprinkle of salt and pepper and bring the heat up to medium high. Sear the beef on all sides to golden brown then turn off the heat and set aside.
Pour the whip cream into a bowl with the 3/4 of the grated Parmesan and the garlic granules. Mix well and set aside.
Use a pastry brush to grease an 8″ x 11″ (or there about) baking dish with olive oil and set aside.
When the cabbage is done in the oven lower the heat to 350° and scoop the cabbage into a large bowl along with the beef, onions, and bacon. Mix well then transfer to the baking dish. Pour the cream mixture overtop, sprinkle with remaining Parmesan and pop it into the oven for 30 – 35 minutes, until the cheese is golden then remove from the oven, sprinkle with paprika, chili flakes, and parsley and let it rest 5 minutes before serving.
Serve into shallow bowls, top with a little more fresh Parmesan, and enjoy the rich, creamy, deliciousness that you have created for dinner!