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This is one of those times where I rushed to get a recipe out to you guys.  These bacon wrapped roasted cabbage wedges are seriously THE BOMB. The taste bomb.  You guys…..Mike ate this. Mr Magpie has been known as an infamous cabbage hater. He curled his nose up at cabbage rolls, my cabbage roll soup and I JUST have him convinced that fried cabbage and onions are delicious – which of course to me as a Ukrainian girl is like mother’s milk. I could live off of fried cabbage and onions.

I also wanted to get this roasted cabbage  recipe posted for my Dad, who called me last night and as a fellow cabbage lover was intrigued at the thought.

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Roasted Cabbage

Roasted Cabbage Wedges

This recipe uses up half of a cabbage, leaving you with another half that you can make into oh, my Homemade Coleslaw, or my  Cabbage Soup RecipeThe key to the cabbage wedges holding together is to trim the bottom stem only enough to get the dirt off. The end will hold the pieces together and while it is definitely too hard to eat, it serves a greater purpose in the end. Don’t trim it off!! Leave that stem on! In fact, if you can simply wash off the end, it would be even better. I took a very thin slice off of it to clean it up and it worked out wonderfully.

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How to cut the cabbage

I have also found that the recipes for roasted cabbage wedges out there are for 1/4 of a cabbage – whoa Nellie. That is a BIG hunk of cabbage!  It’s like they are using mini cabbages, because 1/4 of any cabbage that I get in stores here is MASSIVE and will never cook!I knew that if we were going to cook the cabbage wrapped in bacon (other recipes simply add the bacon on top later on) we needed smaller, more manageable pieces.

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One small to medium-sized cabbage will make 8 wedges, perfectly. I used half a cabbage to make 4 wedges and I love that if you are looking to feed a crowd, you can get 8 servings out of one cabbage.

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Slicing the cabbage into the proper size

The other trick to making these is thick cut bacon.

Cabbage has a pretty long roasting time and I didn’t want to cook the bacon into shoe leather. Normal sliced bacon in the oven for 35-40 minutes doesn’t turn out so well, as I am sure you can imagine. I picked up a pack of thick sliced, smoked bacon ( and you can play around with flavours here as well if you like) which had 10 slices. Each cabbage wedge needs two slices of bacon, so do your math accordingly when you are making these.

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Ingredients Needed for Bacon Wrapped Roasted Cabbage Wedges

These were the best thing I’ve eaten in 2017, no word of a lie. Mr Magpie turned to me and said ” This tastes exactly like something you would order in a restaurant” and I’m inclined to agree.

The roasted cabbage also had a sprinkling of Parmesan cheese between it and the bacon and while I have seen recipe that use garlic, I didn’t want to push my luck with Mike’s taste buds.

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Bacon Wrapped Roasted Cabbage Wedges

You can see in the photos how that stem that I told you to leave on holds these little bundles of bacon roasted cabbage joy in place.  You can also use toothpicks to secure the bacon – I always do – and they will end up looking like these!

Roasted cabbage perfection.

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Roasted Cabbage Wrapped in Bacon

Next time, I will add the garlic to my own and give it a whirl, but sometimes..well…I know it sounds sacrilegious coming from a Ukrainian girl…but sometimes I am happy leaving the garlic out.

There went all my street cred as a Ukrainian.

These were so good and perfect as they are with the bacon and Parmesan cheese (oh! and when you add salt and pepper at the end? Glorious!!) that I’m not sure garlic would be necessary. And again, Mr Magpie ate an entire wedge, enjoying every single bite, so why mess with perfection?

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Bacon Wrapped Roasted Cabbage Wedges

However, we all know that my Dad is totally going to add garlic, so I will let you know what he thinks. Remember, he’s the inventor of my Homemade Nuts & Bolts DAD LEVEL of garlic, which a lot of you liked – and I must admit, I like nuts and bolts at Dad level of garlic as well.  So I know that Dad is going to amp up the roasted cabbage with garlic.

As for you, my friends, who is a cabbage lover?

Who isn’t, but like Mr Magpie, thinks that this might just be the ticket to cabbage love success?

Happy cooking babes!

Love,

Karlynn

Pinnable-Pic-Recipes Bacon Wrapped Roasted Cabbage Wedges

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BaconWrappedRoastedCabbagem Bacon Wrapped Roasted Cabbage Wedges

4.46 from 11 votes
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Bacon Wrapped Roasted Cabbage Wedges
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Bacon Wrapped Roasted Cabbage Wedges . This is a great way to roast cabbage!  

Course: Appetizer, Main Course
Cuisine: American
Keyword: roasted cabbage
Servings: 4
Calories: 236 kcal
Author: Karlynn Johnston
Ingredients
  • 1/2 small/medium cabbage quartered
  • 8 slices thick cut smoky bacon
  • 1/4 cup Parmesan Cheese
  • salt and pepper to taste
  • 1 tsp optional garlic power divided between the cabbage wedges
Instructions
  1. Pre-heat your oven to 350 degrees F.
  2. Sprinkle the bacon with Parmesan cheese ( because it sticks to the bacon while it will fall off the cabbage!). Sprinkle with the garlic powder if desired.
  3. Wrap 2 strips of bacon around each cabbage wedge ( with the cheese sprinkled side IN towards the cabbage, not facing out) . Place on a large baking sheet, with space between each wedge.
  4. Bake in the oven until the cabbage is soft, from 35-40 minutes.
  5. Remove from the oven and enjoy!

Recipe Video

Recipe Notes

You can easily adjust this to make 8 servings. The nutritional values will differ based on brands used.

Nutrition Facts
Bacon Wrapped Roasted Cabbage Wedges
Amount Per Serving
Calories 236 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 33mg 11%
Sodium 411mg 17%
Potassium 280mg 8%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 9g 18%
Vitamin A 3.5%
Vitamin C 50.4%
Calcium 11.9%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

8 Comments

  1. Priscilla Redden Reply

    My oldest daughter had a cook out Labor Day weekend and she made these and put them on the grill. Wow! Talking about something really delicious, she cooked 2 large heads and they were gone in no time. Now I’m trying your recipe for the first time and I’m baking mine in the oven. I only hope mine will be half as good as her’s was.

  2. Yvonne Waito Reply

    I will be trying this for sure.Right now I am making cabbage roll soup,not quiet finished yet but I just sneaked a taste,oh so good.I love cabbage so your recipe is next.Thanks for the recipe.

  3. I’ve been making your recipe for the last couple years, and it’s perfect every time! It might take longer to cook sometimes depending on the cabbage but it always works out! Thanks for the great low carb cabbage.

  4. Jo Goodrich Reply

    Don’t listen to the first post. These are amazing!! I made one little change. I needed to make them in the oven so I wrapped them in foil and baked for about 50 mins. They are tender and flavorful.

  5. Not a good recipe! The idea is great, everything else is horrible. So frustrating to trust a seemingly decent source and have it be a COMPLETE waste of time. I cut my cabbage in 8ths…not even close to being done after 50 minutes! And thick bacon??!!? OMG, wrong!

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