Roasted cabbage wedges are proof that the humblest vegetable in the crisper drawer can steal the show. A head of green cabbage is cut into thick wedges, brushed with olive oil, and roasted in a very hot oven until the edges turn crispy and golden and the centers go sweet and tender. Then comes the sauce: bacon, garlic, raisins, and capers caramelized in butter with a splash of vinegar. It’s sweet, salty, tangy, and a little smoky. A shower of grated Cretan graviera and crunchy hazelnuts finishes it.
This oven roasted cabbage is an easy side dish for roast chicken, pork, or a good steak. It’s also the recipe for anyone who loves cabbage and bacon together but wants something a little more special than the skillet version.
Overview
Why you will love roasted cabbage
If you love this Roasted Cabbage, you will also love these Roasted Cauliflower Steaks, Tomato Confit or Arakas – Greek Sweet Peas with Dill!
Here is what you need
- Green cabbage. One medium head, about 2 lb / 900 g. Remove any bruised outer leaves.
- Extra-virgin olive oil. For brushing the wedges.
- Sea salt and freshly ground pepper.
For the sauce
- Thick-cut bacon or pancetta. Cut into thin strips.
- Garlic. Thinly sliced.
- Raisins. Golden or dark both work.
- Capers. Drained.
- Brown 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. Roughly chopped, toasted if you like.
- Fresh thyme leaves.
How to cut cabbage into wedges
The trick to roasted cabbage wedges that hold together is the core. Pull off any tired outer leaves, then stand the cabbage on its base and cut it in half straight through the core. Cut each half into 3 or 4 wedges, again slicing through the core, so every wedge keeps a small piece of it. The core is what holds the leaves together in the oven. Cut it out and you’ll be roasting loose leaves.
Step by step
- Preheat the oven to 260°C / 500°F.
- Cut the cabbage into 6–8 wedges, keeping the core intact so the wedges hold together while roasting.
- Arrange the cabbage wedges on a baking sheet in a single layer.
- Brush each wedge with about a teaspoon of olive oil on both sides, then season generously with sea salt and freshly ground pepper.
- Roast for 10–15 minutes, until lightly golden. Flip the wedges and continue roasting for another 10 minutes, or until tender and beautifully caramelized.
- While the cabbage roasts, prepare the sauce.
- Place a skillet over medium-high heat. Add the bacon and cook until it begins to brown and caramelize.
- Add the raisins and capers, stir, and cook for another couple of minutes.
- Sprinkle in the brown sugar and stir to combine.
- Add the white wine vinegar and stir for a few seconds to deglaze the pan.
- Add the butter, and stir.
- Let the sauce caramelize for about a minute. Spoon the warm sauce over the roasted cabbage wedges, then finish with grated graviera, chopped hazelnuts, and a few thyme leaves. Serve right away.
Pro Tips
- Don’t crowd the pan: Give the wedges space on the baking sheet. Crowded cabbage steams instead of browning.
- Keep the wedges intact: Leave a bit of the core on each wedge so they stay together while roasting.
- Use high heat: A very hot oven helps the cabbage caramelize beautifully without drying out.
- Choose a good cheese: Graviera adds that nutty, slightly sweet Greek flavor, but Gruyère or Asiago make great substitutes.
- Make it ahead: Roast the cabbage and prepare the sauce up to a day in advance. Reheat gently in the oven and drizzle the sauce just before serving.
- Add brightness: A final squeeze of lemon before serving enhances all the savory-sweet flavors.
Variations
- Roasted red cabbage: Red cabbage works with the same method and looks stunning with the dark sauce.
- Savoy cabbage: More delicate, so start checking it a few minutes early.
- Cabbage steaks: Cut the cabbage into 1-inch (2.5 cm) rounds instead of wedges and roast the same way, checking for tenderness as you go.
- Vegetarian: Skip the bacon and start the sauce by gently sizzling the garlic in the butter.
What to serve with this roasted cabbage
- Serve it alongside Classic Greek Lemon Chicken, where the citrus pairs perfectly with the caramelized sauce.
- It’s wonderful with Greek braised pork shoulder in red wine, where the tangy-sweet sauce cuts through the richness of the meat.
- During the holiday season, it shines next to a herb butter turkey or a pork roast with figs and chestnuts. Add crispy roasted potatoes and a fresh maroulosalata (Greek green salad) for a beautiful, balanced meal.
Have more cabbage to use up? Try my lahanodolmades — Greek stuffed cabbage rolls in avgolemono.
Roasted Cabbage FAQ
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If you tried this recipe, I’d love to know how you liked it — drop a comment below or tag me on Instagram @thegreekfoodie__.
Roasted Cabbage Wedges with Bacon, Garlic & Raisin-Caper Sauce
Crispy-edged oven-roasted cabbage wedges topped with a sweet-savory sauce of bacon, garlic, raisins, and capers, finished with Greek graviera and hazelnuts. An easy side dish for roast chicken, pork, or steak.
Ingredients
- 1 medium green cabbage, (about 2 lb / 900 g) cut into 6–8 wedges through the core
- ¼ cup extra virgin olive oil, about 1 tsp per side per wedge
- sea salt
- freshly ground pepper
For the sauce
- ⅓ cup thick-cut bacon, (about 2 oz / 60 g) cut into thin strips. Substitute with pancetta
- 3 garlic cloves, thinly sliced
- ¼ cup capers, (35 g) drained
- 2 tablespoons raisins, (20 g)
- 2 tablespoons brown sugar, (30 g) heaped
- ¼ cup white wine vinegar, (60 ml)
- ½ cup butter, (1 stick / 113 g)
For serving
- ¼ cup graviera cheese, (25 g) or Gruyère cheese, grated
- ¼ cup hazelnuts, (30 g) roughly chopped
- 1 tablespoon fresh thyme leaves, optional
- lemon wedges, optional, for serving
Instructions
- Preheat the oven to 500°F / 260°C.
- Cut the cabbage into 6 to 8 wedges, slicing through the core so each wedge holds together.
- Arrange the wedges in a single layer on a baking sheet. Brush each wedge with about a teaspoon of olive oil on both sides and season with sea salt and freshly ground pepper.
- Roast until lightly golden underneath, 10 to 15 minutes. Flip and continue roasting until tender and caramelized, about 10 minutes more.
Make the sauce
- Place a skillet over medium-high heat. Add the bacon and cook until it starts to brown and caramelize. Add the garlic, raisins, and capers and cook for a couple of minutes more. Add the brown sugar and stir.
- Add the white wine vinegar and stir for a few seconds to deglaze. Add the butter, stir, and let the sauce caramelize for about a minute.
- Spoon the sauce over the roasted cabbage. Finish with grated graviera, chopped hazelnuts, and a few thyme leaves, and serve with lemon wedges if you like.
Notes
Make ahead: Roast the cabbage and make the sauce up to a day ahead. Reheat the cabbage in a hot oven, warm the sauce in a skillet, and top just before serving.
Vegetarian: Skip the bacon and sizzle the garlic gently in the butter to start the sauce.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
Vegetarian: Skip the bacon and sizzle the garlic gently in the butter to start the sauce.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
Nutrition
Calories: 299kcalCarbohydrates: 14gProtein: 5gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 42mgSodium: 361mgPotassium: 295mgFiber: 4gSugar: 7gVitamin A: 558IUVitamin C: 44mgCalcium: 107mgIron: 1mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
Hi Jenny!
Plan on making this recipe tonight. What is the quantity of white wine vinegar? Also, when are you supposed to put the garlic in?
Thanks bunches, your Florida friend, Donna
Hi Donna! Hope all is well
Thank you for noticing, this is a brand new recipe and some things were missing from the recipe card. It is fixed now. It is a quarter cup white wine vinegar. The garlic goes in after the bacon, with the capers and raisins.
Sorry I missed your comment, our 7 hour difference didn’t help at all.
Thanks so much for checking out this recipe! x Jenny
This roasted cabbage is so delicious – the cabbage comes out cooked to perfection, but it is the sauce that makes it next level good. The bacon and capers – SO good!
Thanks so much Alexandra! x Jenny
This roasted cabbage was amazing! So flavorful. We loved it and I can’t wait to make it again. Thank you.
This recipe for a cabbage preparation is so unique. The sauce recipe is so delicious. I love your presentation with the yummy topping of Bacon, Hazelnuts and cheese.
I am so excited to try this recipe!! I always buy too much cabbage and don’t know what to do with it. Well, now I know what I will be doing next time! Bookmarked! Thanks for sharing 🙂
While I really like simple roasted cabbage, this recipe has that amazing sauce that really elevates the flavor.
This sounds so good! It’s such a comfort food recipe that is perfect as a main or a side dish! I love that the cabbage is roasted too! So much flavor!
This is a really delicious way to serve up cabbage. I love roasted cabbage and we usually serve it for the holidays…it’s a wonderful side vegetable. Will be trying this next!
My husband made this cabbage and it was so good! I never would have picked it out to make myself, but I’m so glad he did. It was a hit!
Your roasted cabbage was a big hit with my family. They all want to know when I’m going to make it again.
This cabbage with bacon, raisins, and garlic is definitely tasty, delicious, and full of flavor. Love the combination of flavors included in this recipe.