Roasted Cabbage with Bacon

Let’s be honest—cabbage can be a little uninspired on its own, but wrap it in savory bacon, and you’ve got a total game-changer. I whipped up this Roasted Cabbage with Bacon because I needed a low carb side dish that didn’t feel like “diet food,” and the result was absolutely incredible. Whether you’re sticking to a Keto or Paleo lifestyle, or just want a simple, delicious way to eat more veggies, this recipe hits the spot. It’s crispy, smoky, and super easy to throw together—perfect for busy weeknights when you want maximum flavor with minimal effort.

Ingredients

• 0.5 medium head Green Cabbage (approx. 16.0 oz / 454 g), cut into quarters

• 8.0 slices Bacon (approx. 8.0 oz / 227 g), cut into thick pieces

• 0.25 cup Parmesan Cheese, grated (approx. 0.9 oz / 25 g)

• 1.0 tsp Garlic Powder (approx. 0.1 oz / 3 g)

• 1.0 tbsp Fresh Parsley, chopped (approx. 0.1 oz / 4 g)

Directions

1. Preheat your oven to 350°F (175°C).
2. Prepare the cabbage by slicing 0.5 head into 4 equal wedges.
3. Lightly sprinkle the cabbage wedges with 1.0 tsp of garlic powder and 0.25 cup of grated Parmesan cheese, distributing evenly.
4. Wrap 2.0 pieces of bacon around each individual cabbage wedge, securing the ends if necessary (though they usually stick during cooking).
5. Place the wrapped cabbage wedges onto a baking sheet.
6. Bake in the preheated oven for 35 to 40 minutes, or until the bacon is crispy and the cabbage is tender.
7. Remove from the oven and top with 1.0 tbsp of chopped fresh parsley before serving.

Nutrition Facts (Per Serving)

• Calories: 245 kcal

• Total Fat: 20.5 g

• Saturated Fat: 7.2 g

• Cholesterol: 38 mg

• Sodium: 580 mg

• Total Carbohydrates: 8.2 g

• Dietary Fiber: 3.1 g

• Sugars: 4.2 g

• Net Carbohydrates: 5.1 g

• Protein: 9.5 g

• Potassium: 360 mg

• Vitamin C: 45 mg (approx. 50% DV)

👩‍🍳 Pro Tips for the Best Results

• Leave the Core Intact: When cutting your cabbage into wedges, make sure you don’t slice the core off completely. The core is the structural spine that holds the leaves together; if you remove it, your wedges will fall apart into a messy pile of leaves while roasting.

• Match Your Bacon to the Cook Time: Since cabbage takes about 35–40 minutes to become tender, thick-cut bacon is your best friend here. If you use thin, budget-style bacon, it might burn before the cabbage is fully cooked. If you only have thin bacon, check the oven at the 25-minute mark.

• Broil for the Finish: If the cabbage is tender but the bacon isn’t quite as crispy as you’d like, switch your oven to “Broil” (High) for the last 2–3 minutes. Just keep a very close eye on it—bacon goes from “perfectly crispy” to “burnt charcoal” in seconds!

• Watch the Salt: Between the cured bacon and the Parmesan cheese, this dish is naturally quite salty. I recommend skipping any extra salt until after you’ve tasted the finished product. You can always add a pinch later, but you can’t take it out.

• Air Fryer Option: If you’re cooking for one or two and don’t want to heat up the big oven, this works beautifully in an air fryer. Cook at 370°F (188°C) for about 12–15 minutes, depending on the size of your wedges.

Frequently Asked Questions

1. Can I make this roasted cabbage ahead of time? Yes, this is a great recipe for meal prep! You can wrap the cabbage wedges with bacon a few hours in advance and store them in the fridge until you are ready to bake. If you have leftovers, they store well in an airtight container in the refrigerator for up to 3 days.

2. How do I reheat leftovers without the bacon getting soggy? To keep that bacon crispy, avoid the microwave. The best way to reheat is in an air fryer at 350°F (175°C) for about 3–4 minutes. Alternatively, you can pop them back into a hot oven (400°F / 200°C) for 5–8 minutes until the bacon sizzles again.

3. Is this recipe Keto and Paleo friendly? Absolutely. This dish is naturally low in carbohydrates and high in healthy fats, making it perfect for the Keto diet. For strict Paleo followers, just ensure your bacon is sugar-free and nitrate-free, and skip the Parmesan cheese (or use a dairy-free nutritional yeast alternative).

4. Why did my cabbage turn out mushy? Mushy cabbage usually happens if the oven temperature was too low or the pan was overcrowded. Cabbage has a high water content, so it needs high heat and space for the steam to escape. Make sure your oven is fully preheated to 350°F (or even 375°F if you prefer more char) and leave a little space between each wedge on the baking sheet.

5. Can I use red cabbage or Savoy cabbage instead? You can, but the texture will be different. Green cabbage is the “gold standard” for roasting because it holds its shape well and becomes sweet when caramelized. Red cabbage is denser and may take a few minutes longer to cook. Savoy cabbage is much more delicate; if you use it, check the oven 10 minutes early to ensure the leaves don’t burn before the bacon is cooked.

Final Thoughts

I really hope this Roasted Cabbage with Bacon makes its way into your regular dinner rotation! It’s one of those rare recipes that proves eating low-carb or Keto doesn’t mean sacrificing comfort or flavor. Whether you serve it alongside a juicy steak or eat it straight off the baking sheet (no judgment here!), it’s bound to be a hit. If you give this recipe a try, please leave a comment below and let me know how it turned out! I love seeing your variations. And don’t forget to rate the recipe—it really helps other readers find it!