Baked Cabbage Wedges

Most people probably don't get too excited over cabbage but my husband and I happen to love it. You can make them on the grill or in the oven. These are loaded with bacon and buttery deliciousness.

Cut one small cabbage into four wedges or if your cabbage is larger cut in six or eight. Remove the outer layers and the core. Place each wedge in a Pyrex baking pan, the size to accommodate the cabbage nicely.

Add 1 Tbsp Worcestershire sauce to about 3/4 cup chicken broth. More or less broth depending on how many you are making. Spoon a few tablespoons of this mixture over the cabbage getting it in all the nooks and crannies.

Add a few pats of butter and thin sliced onion. You could also add a little garlic if you like (I don't).

Add some small diced fried bacon, and season with kosher or sea salt and pepper.

Cover with foil and bake at 400º for 45 minutes to 1 hour, or until cabbage is tender.

Traditional Irish-American Soda Bread

This bread is so moist and tender. Be careful not to over-bake it.

3 cups flour

1 Tbs baking powder

1/4 tsp baking soda

3/4 tsp salt

1/2 cup sugar

1 cup raisins

1 Tbs caraway seeds

1 large egg

1 3/4 cups buttermilk

4 Tbs melted butter

Preheat oven to 375º. Grease a 10” springform pan and set aside.

In a large bowl whisk together flour, baking powder, baking soda, salt, sugar, raisins, and caraway seeds.

In a separate bowl whisk egg, buttermilk, and melted butter. Gently stir wet ingredients into dry ingredients.

Transfer batter to prepared springform pan.

Bake 40-45 minutes, or until a cake tester comes out clean. Let cool before serving