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Roasted Cabbage
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| 1 tsp | olive oil |
| 2 T | real bacon bits |
| 2 T | lemon juice |
| 1 T | Worcestershire sauce |
| 1/4 tsp | kosher salt |
| 1/4 tsp | ground black pepper, to taste |
| 1 medium head | cabbage |
Preheat oven or grill to 425
Combine olive oil, bacon bits, lemon juice, Worcestershire sauce, salt & pepper to make the marinade.
Rinse cabbage under running water and remove any bad leaves.
Halve and quarter the head on the core.
Position each quarter on a sheet of aluminum foil large enough to wrap it in.
Spoon about 2 T marinade on each wedge making sure to get it in all the nooks, crannies & crevices.
Wrap each wedge/quarter completely and place all four on a baking sheet in the oven for 20-30 minutes.
Note: If you remove them after 20 min, they will continue to cook and be slightly crunchy. For softer cabbage, cook 30 minutes to an hour.
The wedges reheat well in the oven or microwave.
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