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. This is as good as my Haluski, fried cabbage and noodles!
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 Recipe. The 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.
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.
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.
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.
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.
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.
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?
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!
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Bacon Wrapped Roasted Cabbage Wedges
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Total Time
- 50 minutes
- Main Course
- Karlynn Johnston
- 1/2 small/medium cabbage quartered
- 8 slices thick cut smoky bacon
- 1/4 cup Parmesan Cheese
- salt and pepper to taste
- 1 teaspoon optional garlic power divided between the cabbage wedges
- Pre-heat your oven to 350 degrees F.
- 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.
- 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.
- Bake in the oven until the cabbage is soft, from 35-40 minutes.
- Remove from the oven and enjoy!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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