Roasted Cabbage Wedges (with an optional Warm Bacon Vinaigrette!)
These roasted cabbage wedges are one of my favorite side dishes. If you haven’t roasted cabbage before, you’ve got to give it a try—it turns nutty, tender and irresistible. The outer leaves become browned and crispy, almost like roasted kale, while the inner leaves turn tender and sweet. You can serve the roasted cabbage on its own as an easy side dish or dress it up with an optional warm bacon vinaigrette (oh yes!). Make the vinaigrette while the cabbage roasts. This recipe also works with red cabbage.
Servings: 6 people
Ingredients
Roasted Cabbage
- 1 small head green cabbage, halved lengthwise then cut into 1-inch wedges (see video above)
- 2 tablespoons neutral vegetable oil
- Salt and freshly ground black pepper
Warm Bacon Vinaigrette
- 4 ounces bacon (4 strips), diced
- 2 tablespoons extra virgin olive oil
- 1 small shallot, minced (about 3 tablespoons)
- 2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup
- Salt and freshly ground black pepper
- Chopped chives, for serving (optional)
Instructions
Roast the cabbage
- Preheat the oven to 450˚F (230˚C). Line a large baking sheet with parchment paper.
- Arrange the cabbage wedges on the baking sheet in a single layer and drizzle with 1 tablespoon of the oil. Rub the oil over the wedges to coat. Sprinkle with salt and pepper. Flip each wedge over and do the same to the other side.
- Roast the cabbage wedges until the bottoms and edges are browned (the edges should be pretty dark), about 25 minutes. Flip the wedges over and roast until browned on the other side and tender in the center, 5-10 minutes longer. If you’re making the vinaigrette, make it while the cabbage cooks. Otherwise, go ahead and serve the cabbage while warm!
Make the warm bacon vinaigrette
- Cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
- Discard all but 1 tablespoon of fat from the skillet. Pour in the olive oil, and add the shallots. Cook over medium heat, stirring, until the shallots are softened but not browned, about 2 minutes.
- Add the vinegar and stir, scraping up the browned bits on the bottom of the pan. Remove the pan from the heat and whisk in the Dijon and maple syrup. Season with salt and pepper. Do Ahead: The dressing sit at room temperature for up to 2 hours. Reheat it gently before using.
Serve
- Transfer the roasted cabbage to a platter and drizzle with the vinaigrette. Sprinkle with the cooked bacon. If you’d like to gussy things up, garnish the platter with chopped chives.
Notes
Tips:
- If the cabbage wedges break apart when you flip them, just nestle them back together (they'll taste just as delicious!)
- You'll need one large baking sheet for this recipe. It's worth investing in a heavy-duty rimmed baking sheet, which will allow for consistent, even cooking. If you don't have a large one you can use two smaller baking sheets.
- Lining the baking sheet with parchment paper not only prevents the cabbage from sticking, but it also makes clean-up a breeze. I love these pre-cut parchment sheets.