Roasted Cabbage Salad with Bacon

SERVES: 4

INGREDIENTS

• Cabbage; green: 1 small-medium head
• Extra Virgin Olive or Avocado Oil: 2 – 3 Tbls
• Salt and Pepper: To taste (you can use garlic salt if preferred)
• Bacon; cooked, nitrite/nitrate free, uncured, chopped: 4-5 strips
• Optional: Chives; chopped: 2-3 Tbls

DRESSING

• Apple Cider Vinegar: 2 Tbls
• Extra Virgin Olive or Avocado Oil: 3 Tbls
• Tamari (Gluten Free) Soy Sauce: 1 Tbls
• Dijon Mustard: 1 tsp
• Garlic, minced; fresh: 1 clove
• Honey; raw: 1-2 tsp
• Parmesan Cheese; freshly grated is best: ¼ Cup
• Bacon Drippings: I use about a Tbls, but use to your preference.

DIRECTIONS

1. Preheat oven to 450^o.
2. Cut the cabbage head in half and remove the stem. Cut the cabbage halves into roughly 1 inch, bite sized pieces.
3. Place cabbage pieces on a large baking sheet. Drizzle with 2 – 3 Tbls of olive or avocado oil.
4. Season with salt and pepper to taste and toss well to coat.
5. Bake for 20 – 25 min, flipping half way through until the edges are crispy and golden.
6. While the cabbage roasts, whisk together the remaining dressing ingredients in a small bowl.
7. After the cabbage is roasted, toss with the dressing in a bowl.
8. Top with chopped bacon and chives.
9. This dish can be served warm or cold.