Roasted Cabbage with Bacon

I only came to like cabbage as an adult, but one of the things I still don’t like about it is how time-consuming most cabbage recipes are. But finally I have found a cabbage recipe that is as simple as it is delicious. The cabbage leaves will melt in your mouth like sweet little butter flakes. And, no surprise, the secret is bacon.

This recipe uses slices of bacon, but bacon never sticks around long at my house. Instead, I use large dollops of bacon grease, which I store in a jar in the fridge. I have made this recipe with Napa cabbage, Savoy cabbage, and the regular green cabbage, and they all worked well. This is a particularly good recipe for cabbage that might have sat around a little too long in the crisper.

Roasted Cabbage with Bacon

  • 1 head green, Savoy or Napa cabbage, outer leaves removed
  • Olive oil
  • Coarse sea salt and freshly ground black pepper
  • 4 slices thick bacon, 6 to 8 ounces

Heat the oven to 450°F. Cut the cabbage into quarters (or eighths, if it is a particularly large cabbage). Lay these down on a large roasting pan or baking sheet and drizzle with good olive oil. Sprinkle generously with salt and pepper.

Cut each slice of bacon into small strips and lay on top of the cabbage. If you are using bacon grease instead of bacon slices, spread a large dollop on each side of each wedge.

Roast for 20-30 minutes, flipping the cabbage wedges once halfway through. If the edges aren't browned enough for your taste after 30 minutes, put them back in for five-minute increments until they are.

Serve immediately; the wedges cool down fast.

This recipe was adapted from a recipe that originally appeared on