Wanting to make something different for brunch? This traditionally sweet popover gets a savory makeover with our crispy Jones Dairy Farm Dry-Aged Bacon, caramelized cabbage and sharp cheddar cheese. This savory dish can be enjoyed as lunch, or even as an evening meal.
The original recipe calls for brussel sprouts. If you can source them, swap below cabbage for 6 brussel sprouts.
Recipe by Gina, Running to the Kitchen
Bacon and Cabbage Dutch Baby
- 4 slices Jones Dairy Farm Dry-Aged Bacon, diced
- 2 cabbage leaves, cut into thirds and thinly sliced
- 3 eggs, room temperature
- 2/3 cup milk, room temperature
- 2/3 cup all-purpose flour
- Salt and black pepper
- Pinch of smoked paprika
- Pinch of garlic powder
- Pinch of onion powder
- 1 Tbsp butter
- 1/3 cup grated cheddar cheese
- 1Preheat oven to 230˚C.
- 2Heat up a 10-inch cast iron skillet over medium-high heat. Once hot, add bacon and cook until crispy. Remove with slotted spoon and set aside, leaving bacon grease in the skillet.
- 3Add cabbage or brussels sprouts to skillet and sauté for 1-2 minutes until just softened and coated in bacon grease. Remove with slotted spoon and set aside.
- 4Place skillet, with remaining bacon grease, into the oven.
- 5Meanwhile, whisk eggs and milk together in a small bowl. Combine all-purpose flour and spices together in a medium bowl. Add egg and milk mixture to the flour mixture and whisk until combined well.
- 6Remove skillet from oven. Add butter and swirl to coat bottom and sides of the skillet.
- 7Immediately add batter to the skillet, top with cheddar cheese and place back into the oven for about 20 minutes until golden and puffed.
- 8Remove from oven; let Dutch baby deflate for a minute or two, then top with cabbage and bacon. Serve warm.