Wedges of cabbage, seasoned, sprinkled with bacon, and wrapped tightly in foil packets, great for the oven, campfire or grill.
Foil Packet Cabbage Wedges
Oh my, isn't foil packet cooking just too cool? Of course, it's really intended to be campfire cooking, or even outdoor grill cooking, but they're just as easy to bake right in your oven.
The advantage of cooking in foil, is that the flavor really intensifies in whatever you tuck away in those little squares. Remember that foil packet corn? Oh my gosh is that stuff good or what?! And yes, wrapping things individually is different than putting everything in one pan and just wrapping the pan - trust me. I've tried it! Not the same at all.
With this foil packet cabbage, the flavor is so concentrated, it's reminiscent to me of little individual packages of our beloved fried cabbage. So tasty and so easy, and in little individual packets.
{Southern Style Hissy Fit Warning...} As with just about anything since the internet has entered our lives, there is a lot of misinformation and conspiracy theories out there about aluminum in our lives and particularly the use of aluminium foil in cooking. This debate has been ongoing for decades, with no settled science on it to date, and just like any other subject, will likely continue to go on for many more decades. Many of us have been using aluminum foil for that long and more, with zero ill effects, but if you personally have concerns about using foil in cooking or food storage, then I have one piece of advice for you.
Don't use it. But don't lecture the rest of the world about it either. We're all adults and very capable of reading, analyzing and making our own informed decisions about things in our lives. You can also wrap your food in parchment paper and then enclose it in foil for packet cooking, so that the food isn't touching the foil, but don't be surprised if you hear one day that parchment paper is a no-no too. {tucking away soapbox...} Sources 1 2 3
As always, full recipe with measurements, instructions, and a printable, is located a bit further down the page - just scroll on past the step by step pictures. Let's get to it!
Preheat oven to 400 degrees F. Cook bacon until fat is rendered but still limp and not crisp. Use a slotted spoon to remove bacon and set aside, reserving bacon drippings. Remove outer leaves of cabbage, cut in half, trim out core and cut cabbage into wedges about 1-1/2 to 2 inches thick. This recipe is versatile so you can do as many or as few wedges of cabbage as you like. Just adjust the ingredients as needed. I'm doing a half recipe in these shots since The Cajun isn't a fan of cabbage.
Pull off sheets of aluminum foil for each wedge, large enough to wrap them. Add two thin slices of butter to each sheet of foil and top with cabbage wedge. In a small bowl, combine equal parts salt, pepper, garlic powder, onion powder, Creole or Cajun seasoning, and Cavender's Greek seasoning, if using; sprinkle evenly over each wedge.
I like to use Cavender's Greek seasoning with cabbage. It's a great all purpose seasoning that has something like 13 separate herbs and seasonings in it. You can simply increase the salt and pepper if you prefer, or use a favorite blended seasoning salt you love instead.
Gather up foil to form a tub and evenly distribute chicken broth around sides of each cabbage wedge. Top each wedge with thinly sliced onion.
Spoon reserved bacon drippings over each wedge and distribute bacon among each.
Gather foil at top, roll over to seal and bring edges of foil to top to seal. Place on rimmed baking sheet and bake at 400 degrees F for 1 hour.
Transfer each foil packet to serving plates, carefully loosen and top each with a pat of additional butter, if desired, or open and transfer wedges to a platter, topping with juices from each packet.
For more of my favorite cabbage recipes, visit my page on Pinterest!
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