Foil Packet Cabbage Wedges

6 slices bacon, chopped
1 medium head cabbage
1/2 stick butter, sliced thin
1 medium onion, sliced thin
1 cup chicken broth

  1. Preheat oven to 400 degrees F. Cook bacon until fat is rendered but still limp and not crisp. Use a slotted spoon to remove bacon and set aside, reserving bacon drippings.
  2. Remove outer leaves of cabbage, cut in half, trim out core and cut cabbage into wedges about 1-1/2 to 2 inches thick. Pull off sheets of aluminum foil for each wedge, large enough to wrap them. Add two thin slices of butter to each sheet of foil and top with cabbage wedge. In a small bowl, combine equal parts salt, pepper, garlic powder, onion powder, Creole or Cajun seasoning, and Cavender's Greek seasoning, if using; sprinkle evenly over each wedge.
  3. Gather up foil to form a tub and evenly distribute chicken broth around sides of each cabbage wedge. Top each wedge with thinly sliced onion, spoon reserved bacon drippings over each wedge and distribute bacon among each. Gather foil at top, roll over to seal and bring edges of foil to top to seal.
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