Cabbage doesn’t get near enough love - but it certainly does here with bacon and birch syrup! This recipe takes cabbage to the next level (the level it deserves) by roasting it nice and slowly. Who knew cabbage even had levels?
- 1 cabbage cleaned and cut into 8 wedges careful to keep the core in tact
- 3 tablespoons of melted unsalted butter
- 6 strips of smoked bacon
- 2 apples cored and quartered
- 3 garlic cloves, smashed
- 8 sprigs of thyme
- 2 sprigs of rosemary
- Preheat oven to 375 degrees Fahrenheit
- Layer the bottom of a roasting pan with parchment paper. Then, arrange bacon on the paper so that the pieces are flat and spread out in a row.
- Layer the cabbage wedges on top of the bacon in flat in rows as well.
- Spread remaining ingredients (except the birch syrup) evenly around the cabbage.
- Roast for about an hour until cooked, brown and golden and the bacon has rendered its fat and is somewhat crispy.
- Remove from oven and drizzle - it’s all about the drizzle here - the birch syrup in and around the dish.
*Serve immediately with your favourite game roast.
Chef Rich Francis is a celebrated presence in culinary and Indigenous circles across Canada. He was a runner-up on Top Chef Canada 4, and is now introducing the world to The 7th Fire - Indigenous Grill. This restaurant, rooted in the 7th Fire Prophecy, is a departure from the norm in more ways than one.