Braised Florida Cabbage with Bacon and Sun-Dried Tomatoes

Ingredients

Preparation

Preheat the oven to 350 degrees. Place a large cast-iron or oven-safe pan on medium heat. Cook the bacon in the preheated pan until just crispy, for about 12 to 15 minutes. Carefully transfer the bacon to a paper towel-lined plate to drain and cool. Leave the pan on the stove.

Remove any wilted or bruised leaves from the outside of the cabbage. Cut the cabbage in half, vertically. Cut 4 equally sized wedges from each half (8 wedges total), making sure the core stays intact on each wedge so that they stay together through the cooking process.

Carefully place 4 cabbage wedges in the hot pan that the bacon was cooked in. Cook each wedge for about 3 minutes per side, until partly crispy and browned. Remove from the pan and repeat the process with the remaining cabbage wedges. Once all wedges have been crisped and browned, add the garlic, sun-dried tomatoes and vegetable broth. Bring ingredients to a simmer and layer the browned cabbage back into the pan with broth. Squeeze lemon over the top of the cabbage mixture and add the cherry tomatoes. Season with Florida seasoning blend. Place the pan in the preheated oven and cook for about 40 minutes, until fork tender. Break up the crispy bacon into bits over the top. Evenly add the chopped fresh herbs. Garnish with any whole herbs if desired. Serve warm.