Roasted Cabbage and Bacon Pasta

I love finding new uses for cabbage. I was so excited to read about roasting cabbage with bacon on Cottage Grove House. I had never roasted cabbage before. Genius!– and I had two types of CSA cabbage sitting in my refrigerator waiting for a plan! 🙂 The original recipe was for a side dish but I thought it would be fabulous over pasta as a main dish. This recipe was adapted from cottagegrovehouse.com. It was DELICIOUS!!

Yield: Serves 4 to 6

• 1/2 head green and/or red cabbage, sliced 1/4-inch thick
• 1/2 head savoy or napa cabbage, sliced 1/4-inch thick
• 6 slices of thick cut bacon, sliced 1/4-inch thick
• drizzling of avocado or olive oil
• coarse salt and freshly ground black pepper
• freshly grated Grana Padano or Parmesan, for serving
• 3/4 to 1 pound fresh pasta noodles, such as Trofie or dry pasta noodles, such as Strozzapreti

 

1. Preheat oven to 450 degrees (convection).
2. Place the cabbage, bacon, oil, salt, and pepper in a large bowl and toss until well coated. Spread evenly onto two large, rimmed baking sheets. 
3. Roast, turning regularly with a spatula, about 30 minutes, or until well roasted and bacon is crispy, yet still meaty.
4. Meanwhile, bring a large pot of water to a boil. Add salt. Cook the pasta according to package directions.
5. Combine cooked pasta with cabbage mixture. Top with grated cheese and serve.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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