Roasted Cabbage with Bacon, Raisins, and Garlic is a simple yet irresistible side dish that pairs beautifully with any main course. Quartered cabbage wedges are brushed with olive oil, seasoned with sea salt and freshly ground pepper, then roasted until caramelized and tender. They’re served with a luscious sweet-savory sauce of garlic, raisins, capers, Greek gruyere, and crunchy hazelnuts. This roasted cabbage is the perfect companion to a roast, grilled steak, or a hearty vegetarian entrée. Enjoy every golden, flavorful bite!
If you love this Roasted Cabbage, you will also love these Roasted Cauliflower Steaks, Tomato Confit or Arakas – Greek Sweet Peas With Dill!
Overview
Why you will love roasted cabbage
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A Greek Feast for the Holidays features 15 beautiful recipes crafted for a table that feels both luxurious and welcoming. From roasted turkey with herb butter and rich pork pot roast with winter fruit to golden lemon potatoes and syrup-drenched cakes, each dish celebrates Greek tradition, simplicity, and the joy of sharing.
Here is what you need
- A head cabbage. Cut into 6 to 8 wedges.
- Extra-virgin olive oil.
- Sea salt and freshly ground pepper.
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.
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.
- 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 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.
Pro Tips
- 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.
What to Serve With This Roasted Cabbage
- This roasted cabbage with bacon, raisins, and garlic is one of those sides that quietly steals the spotlight. It’s delicious served piping hot, but it’s equally lovely at room temperature — which makes it a stress-free option for entertaining or holiday gatherings.
- For an everyday meal, serve it alongside Classic Greek Lemon Chicken, where the zesty citrus pairs perfectly with the cabbage’s caramelized sweetness. It’s also wonderful with juicy pork steaks or a slow-cooked pork roast, where the tangy-sweet sauce cuts through the richness of the meat.
- During the holiday season, this dish shines next to a festive roast turkey or Greek-style Christmas pork roast, adding a burst of Mediterranean flavor to your table. Pair it with crispy roasted potatoes, a fresh maroulosalata (Greek green salad), and a glass of white wine for a beautiful, balanced meal.
- Whether it’s part of a cozy family dinner or a festive feast, this roasted cabbage brings warmth, texture, and a touch of Greek soul to every plate.
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Roasted Cabbage with Raisins, Capers and Garlic
Roasted Cabbage with Bacon, Raisins, and Garlic is a simple, delicious dish that pairs well with main courses.
Ingredients
- 1 cabbage
- extra virgin olive oil
- sea salt
- freshly ground pepper
For the sauce
- ⅓ cup thick-cut bacon. cut into stripes. Substitute with pancetta
- 3 garlic cloves sliced
- ¼ cup capers
- 2 tablespoons raisins
- 2 tablespoons brown sugar heaped
- ¼ cup white wine vinegar
- ½ cup butter
For serving
- ¼ cup graviera cheese or gruyere cheese, grated
- ¼ cup hazelnuts roughly chopped
- 1 tablespoon fresh thyme leaves optional
Instructions
- Preheat the oven to 260°C / 500ºF.
- Cut the cabbage into 6 to 8 wedges
- Brush each wedge with a teaspoon of olive oil on both sides, then season with sea salt and freshly ground pepper. Arrange cabbage wedges on a baking sheet in a single layer. 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.
Make the sauce
- Place a skillet over medium-high heat. Add the bacon and cook until it starts to caramelize. Add the raisins and capers, and garlic. Stir and cook for a couple of more minutes. Add the sugar and stir.
- Add the white wine vinegar. After a couple of stirs, add the butter, stir and let sauce caramelize for a minute.
- Remove from heat and pour sauce over the roasted cabbage. Shred some graviera cheese, sprinkle crushed hazelnuts and a couple of thyme leaves, and serve.
Notes
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
Nutrition
Calories: 220kcalCarbohydrates: 14gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 37mgSodium: 330mgPotassium: 283mgFiber: 4gSugar: 7gVitamin A: 478IUVitamin C: 43mgCalcium: 61mgIron: 1mg
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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.