Cabbage bacon first occurred when I was ready to roast a purple cabbage and the middle of my cabbage was fusty. I was sad until I remembered that whenever I roasted cabbage (past tense, I only ever make cabbage bacon now), I always high-graded the outside crispy edges. They were crunchy & salty & coconut-oily and really, really good.
So on that day I just made a pan-full of crispy cabbage strips with the outside leaves of my cabbage.
When I took the crispy cabbage strips out of the oven, my vegetarian teenager said (in the bemused voice she always uses when she talks about my food): what is that, some kind of weird cabbage bacon?
It totally is. It’s got crunchy bits & it’s salty & oily & delicious in a surprisingly bacon-like way.
Now that I’m no longer on my 30-day low-FODMAP AIP, cabbage bacon is back. It was what I wanted with my breakfast on my first day back on regular AIP on Monday & I want it again now!
Preheat oven to 350.
- Purple cabbage
- 1/3 cup coconut oil
- Himalayan salt (or similar)
Cut your cabbage in half & slice in sections, like an apple so the outside leaves become long cabbage strips. Now you have a choice. You can go for ultimate cabbage bacon presentation, use the whole cabbage and reserve the cabbage spines and crinkly inside bits for another use. Sometimes I put these in a container for my workday crudités. Or you can use the entire half the cabbage and be a little less fussy. The thicker cabbage spines & the fractalized centres just won’t get as crunchy, but they are still eminently edible.
Pile your strips on a parchment-lined baking sheet (they’ll shrink a lot). Melt the coconut oil and pour over the cabbage & get in there with you hands to make sure it’s coated well. Sprinkle generously with salt and pop it in the oven. Stir occasionally, especially toward the end.
Bake for 35-40 minutes until the thinner pieces of cabbage are thoroughly crispy and brown.
Don’t take it out too early!