Roasted Cabbage Wedges with Bacon, Garlic & Raisin-Caper Sauce

Roasted cabbage wedge topped with bacon, raisin and caper sauce, grated graviera and hazelnuts.

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.

Course Side Dish

Cuisine Greek, International

Prep Time 5

Cook Time 25

Servings

Calories 299kcal

Author by Jenny Skrapaliori Graves

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.

Nutrition