Roadside Bacon Cabbage Wedges with Mustard
Charred cabbage wedges with crisp bacon and tangy mustard sauce turn a humble vegetable into a bold side.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (136 reviews)
INSPIRED BY
An original side inspired by diner-style cabbage, crisp bacon, and the sweet-tangy bite of mustard sauce.
Story
Theo believes cabbage is at its best when it gets a little reckless around the edges. Bacon fat brings the smoke, high heat brings the char, and mustard keeps the whole plate from getting heavy. These wedges look dramatic but cook like a weeknight side. Put them next to grilled meat or eat one straight from the skillet while nobody is looking.
By Theo
Ingredients
- 4 thick cabbage wedges, core left intact
- 4 oz thick-cut bacon, chopped
- 1/3 cup low-sodium chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/2 tsp caraway seeds
- 2 scallions, sliced
- Black pepper
Instructions
- Whisk the Dijon, whole-grain mustard, vinegar, honey, and two tablespoons of broth in a small bowl.
- Cook the bacon in a large skillet over medium heat for 6 to 8 minutes until crisp, then transfer it to a plate.
- Pour off all but one tablespoon of bacon fat and arrange the cabbage wedges cut-side down in the skillet.
- Sear the cabbage for 4 to 5 minutes per side until deeply browned, then add the remaining broth and cover.
- Steam for 5 minutes until the thick centers are tender, then uncover and cook until the pan is nearly dry.
- Drizzle with the mustard sauce and top with bacon, caraway, scallions, and black pepper before serving.
Chef Tips
- Choose a compact head of cabbage so the wedges stay together.
- Do not move the cabbage while it sears or the cut faces will not char.
- Use vegetable broth for a lighter version and replace bacon with olive oil.
- The mustard sauce can be mixed a day ahead and refrigerated.
Cook's Notes
- Leave the core intact so each wedge holds together.
- Use a heavy skillet for steady browning.
- Add the sauce after the cabbage is tender so the mustard stays bright.
- Reheat leftovers in a covered skillet with a splash of broth.