Baked cabbage with bacon and chanterelles

4 servings

40 minutes

Baked cabbage with bacon and chanterelles is a delightful dish of European cuisine that combines the tenderness of young cabbage, the crispy saltiness of bacon, and the forest spice of chanterelles. The roots of this dish trace back to rural culinary traditions where simple ingredients are transformed into exquisite flavors. Cabbage baked in foil with a fragrant sauce retains its juiciness and light sweetness, while bacon adds an appetizing smoky note. Chanterelles lend elegance to the dish, revealing a mushroom bouquet with a subtle nutty hint. This treat is perfect as a side dish for meat dishes or as a standalone meal for a cozy family dinner. Serve with crusty bread and a glass of white wine for complete harmony of flavors.

Energy value per serving

• Calories: 188
• Proteins: 6.4g
• Fats: 11.3g
• Carbohydrates: 15.2g

Ingredients

• Smoked bacon: 3 pc
• Young cabbage: 1 pc
• Extra virgin olive oil: 2 tbsp
• Worcestershire sauce: 2 tbsp
• Lemon juice: 3 tbsp
• Chanterelles: 150 g
• Shallots: 1 head
• Salt: pinch
• Ground black pepper: pinch

Cooking steps

1. Preheat the oven to 200°C.

2. Prepare a young cabbage head (weighing about 1 kg). Rinse it with water, remove old leaves, and trim the protruding stem. Cut the cabbage into 4-6 pieces (half and then each half again or half and then each half into three parts).

   Required ingredients:

   • Young cabbage: 1 piece

3. Cut the bacon into cubes and fry in a pan for a few minutes until crispy.

   Required ingredients:

   • Smoked bacon: 3 pieces

4. In a bowl, mix olive oil, Worcestershire sauce, squeezed lemon juice, bacon, salt, and pepper.

   Required ingredients:

   • Extra virgin olive oil: 2 tablespoons
   • Worcestershire sauce: 2 tablespoons
   • Lemon juice: 3 tablespoons
   • Smoked bacon: 3 pieces
   • Salt:  pinch
   • Ground black pepper:  pinch

5. Place each wedge of cabbage on a piece of foil. Drizzle with a couple of tablespoons of the mixture on top, trying to pour into the gaps between the leaves, ensuring each side is covered with bacon. Wrap in foil. Repeat with each wedge of cabbage.

   Required ingredients:

   • Young cabbage: 1 piece
   • Smoked bacon: 3 pieces

6. Place in the oven and bake for 20-30 minutes depending on the desired doneness. I like the cabbage to remain crunchy. Remove from the oven and let it sit for a while.

7. Meanwhile, in a pan, sauté finely chopped onion and diced chanterelles for 10 minutes, stirring constantly.

   Required ingredients:

   • Shallots: 1 head
   • Chanterelles: 150 g

8. Season each slice of cabbage with sautéed chanterelles.

   Required ingredients:

   • Chanterelles: 150 g