assignmentPREPARATION
Preheat oven to 325°.
Lightly oil a 13" X 9" dish.
Arrange wedges in dish.
Some wedges may be overlapped just to make them all fit.
Scatter onion and carrot rings over the top of the cabbage.
Drizzle with oil and chicken stock.
Season with salt, pepper and pepper flakes.
Cover tightly with foil and slide into middle of the over.
Bake for about 2 hours.
After 2 hours, turn cabbage wedges over.
They may fall apart, but try to keep them together.
If the dish is drying, add a small amount of water.
Once the cabbage is completely tender, remove foil and increase the oven temperature to 400°.
Continue roasting veggies until they begin to brown (about 15 min.) Serve warm or at room temperature sprinkled with sea salt.
Place sliced cabbage and onion in the skillet with the bacon fat. Cook on medium heat. When cabbage begins to wilt, crumble bacon and add it to the pan.
Add in the chicken stock, vinegar, salt and pepper. Cover and simmer for 10 minutes.
Add optional ingredients if desired and serve hot.