Roasted Arrowhead Cabbage Recipe

Prepare the Cabbage

Preheat your oven to 400°F (200°C). Cut the arrowhead cabbage into wedges.

Season and Roast

Drizzle the cabbage wedges with olive oil, and season with salt and black pepper. Place on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.

Activate Yeast

In a small bowl, combine warm milk and sugar. Sprinkle yeast on top and let it activate for about 5 minutes.

Mix Ingredients

In a large bowl, combine flour and salt. Add activated yeast mixture, melted butter, and eggs. Mix until a dough forms.

Knead and Rise

Knead the dough on a floured surface for about 10 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Shape and Bake

After rising, punch down the dough and shape it into a loaf. Place in a greased loaf pan and let rise again for about 30 minutes. Bake at 350°F (175°C) for 30-35 minutes.

Combine Ingredients

In a bowl, whisk together buttermilk, mayonnaise, dill, garlic powder, onion powder, salt, and black pepper until well combined.

Chill

Refrigerate the vinaigrette for at least 30 minutes before serving to allow the flavors to meld.

Prepare Bacon

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Coat Bacon

In a bowl, mix brown sugar and black pepper. Dredge each slice of bacon in the mixture until well coated.

Bake

Place the coated bacon on the prepared baking sheet and bake for 20-25 minutes, or until crispy and caramelized.