Roasted Cabbage with Bacon, Raisins, and Garlic is a simple, delicious dish that pairs well with main courses. Quartered cabbage is coated in olive oil, sea salt and freshly ground pepper is roasted in the oven until caramelized and tender. It’s served with its sweet savory sauce of garlic, raisins, capers, and Greek gruyere and hazelnuts. Roasted cabbage is an ideal side dish for a roast, steak, or vegetarian entree. Enjoy!

If you love this Roasted Cabbage, you will also love these Roasted Cauliflower Steaks, Tomato Confit or Arakas – Greek Sweet Peas With Dill!

Two roasted cabbage wedges with raisin caper and bacon sauce.

Why this recipe sings

There are several reasons to enjoy our roasted cabbage recipe. Roasting in a hot oven caramelizes the natural sugars in the cabbage, giving it a slightly sweet and nutty flavor. The cabbage develops a crispy texture on the outside while still keeping it tender on the inside. The sauce accompanying the dish is simple yet delivers maximum flavor. It is a white wine vinegar reduction with garlic, raisins and capers. Grated Graviera cheese (Greek Gruyere) is the finishing touch. This roasted cabbage recipe is terrific next to a roast, steak, or meatloaf.

Here is what you need

A cabbage, a bowl with sea salt and pepper and a can of olive oil on a cutting board

A head cabbage. Cut into 6 to 8 wedges.
Extra-virgin olive oil.
Sea salt and freshly ground pepper.

Ingredients for making a bacon, raisin, garlic sauce for roasted cabbage.

For the sauce

Thick-cut bacon or pancetta.
Garlic.
Raisins.
Capers.
Sugar.
White wine vinegar.
Butter.

For serving

Graviera cheese. This cheese is the Greek Gruyère. A few Greek regions have a variety of graviera. Cretan graviera is my favorite, with its sweet and mild flavor.
Hazelnuts. They can be toasted.
Fresh thyme leaves.

How to make our roasted cabbage recipe

Preheat the oven to 260°C / 500ºF.

Cut the cabbage into 6 to 8 wedges.

Roasted cabbage wedges on a baking tray.

Arrange cabbage wedges on a baking sheet in a single layer. Brush each wedge with a teaspoon of olive oil on both sides, then season with sea salt and freshly ground pepper.
Roast cabbage wedges until they are lightly golden, about 10-15 minutes. Flip them and continue roasting until they are tender and caramelized, for another 10 minutes.

While cabbage roasts make the sauce.

Capers, bacon bits, and sliced garlic in a skillet.

Capers, bacon bits, sliced garlic and sugar in a skillet.

Place a skillet over medium-high heat. Add the bacon and cook until it starts to caramelize. Add the raisins and capers. Stir and cook for a couple of more minutes. Add the sugar and stir.

Capers, bacon bits, and sliced garlic and butter melting are mixed with a wooden spoon in a skillet.

Capers, bacon, and raisins in a caramelized sauce.

Add the white wine vinegar. After a couple of stirs, add the butter, stir, and let the sauce caramelize for a minute.

Remove from heat and pour sauce over the roasted cabbage.

Shred some graviera cheese all over, sprinkle hazelnuts and a couple of thyme leaves, and serve.

What to serve with this roasted cabbage?

This roasted cabbage recipe is terrific right out of the oven and at room temperature. I love serving it with my classic lemon chicken or delicious pork steaks. It is a great side dish to enjoy for the holiday season alongside our delectable turkey thighs and Christmas pork roast.