Roasted Cabbage with Bacon wraps thick green cabbage wedges in smoky bacon and roasts them until the leaves turn sweet and the bacon goes crackling crisp. Garlic powder and grated Parmesan season every layer, and a scatter of fresh parsley finishes the pan. It's a 50-minute side at 5.1 g of net carbs per serving that converts cabbage skeptters on sight.
Let’s face it, cabbage can be a bit of a wallflower at the dinner party. But give it a smoky, savory bacon blanket, and it becomes the star of the show! I created this Roasted Cabbage with Bacon recipe for those nights when I craved a satisfying, low-carb side dish that felt indulgent, not restrictive. The result is pure magic: tender, caramelized cabbage with crispy, salty bacon in every bite. Whether you’re following a Keto or Paleo plan or just looking for a ridiculously easy way to level up your veggie game, this recipe is a must-try.
Ingredients
• 1/2 medium head Green Cabbage (16 oz / 454 g), cut into quarters
• 8 slices thick-cut Bacon (8 oz / 227 g)
• 1/4 cup grated Parmesan Cheese (0.9 oz / 25 g)
• 1 tsp Garlic Powder (0.1 oz / 3 g)
• 1 tbsp chopped Fresh Parsley (0.1 oz / 4 g), for garnish
Instructions
1. Directions
2. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
3. Cut the cabbage into 4 equal wedges, leaving the core intact to hold the leaves together.
4. Sprinkle the cabbage wedges evenly on all sides with garlic powder and grated Parmesan cheese.
5. Wrap 2 slices of bacon around each cabbage wedge, tucking the ends under to secure them.
6. Arrange the wrapped wedges on the prepared baking sheet, leaving a little space between each one to ensure they roast, not steam.
7. Roast for 35-40 minutes, or until the cabbage is tender and the bacon is perfectly crispy.
8. Garnish with fresh chopped parsley and serve immediately.
Nutritional Information
• Nutrition Facts (Per Serving)
• Calories: 245 kcal
• Total Fat: 20.5 g
• Total Carbohydrates: 8.2 g (0.29 oz)
• Dietary Fiber: 3.1 g
• Net Carbohydrates: 5.1 g (0.18 oz)
• Protein: 9.5 g
• Sodium: 580 mg
Pro Tips
• Keep the core intact when cutting the cabbage into wedges. It’s the glue that holds everything together during roasting.
• Use thick-cut bacon. It’s the best choice to ensure it gets crispy at the same rate the cabbage becomes tender. Thin bacon may burn.
• For extra-crispy bacon, switch the oven to broil for the last 2-3 minutes of cooking. Watch it like a hawk to prevent burning!
• Hold the salt! Bacon and Parmesan are already salty, so taste the finished dish before adding any extra.
• This recipe works great in an air fryer! Cook at 370°F (188°C) for 12-15 minutes for a quick and easy version.
FAQ
Q: How do I keep the cabbage wedges from falling apart
A: To prevent the cabbage wedges from falling apart, make sure to leave the core intact when you cut the cabbage. The core acts as a natural binder that holds the leaves together during roasting.
Q: What kind of bacon is best for this recipe
A: Thick-cut bacon is the best choice for this recipe. It ensures the bacon gets perfectly crispy in the same amount of time it takes for the cabbage to become tender, while thin bacon might burn.
Q: Can I make this roasted cabbage in an air fryer
A: Yes, this recipe works great in an air fryer. For a quicker version, cook the cabbage wedges at 370°F (188°C) for 12-15 minutes.
Q: Is this roasted cabbage with bacon recipe keto-friendly
A: Yes, this recipe is designed to be keto-friendly. With only 5.1 grams (0.18 oz) of net carbohydrates per serving, it’s an indulgent-feeling, low-carb side dish perfect for a ketogenic diet.
Pro Tips
- Use thick-cut bacon — it's the best choice to ensure it gets crispy at the same rate the cabbage becomes tender. Thin bacon may burn before the wedges are done.
- Keep the core intact when cutting the cabbage into quarters. It's the glue that holds everything together during roasting and serving.
- Hold the salt: bacon and Parmesan are already salty, so taste the finished dish before adding any extra.
- For extra-crispy bacon, switch the oven to broil for the last 2-3 minutes of cooking — watch it like a hawk to prevent burning.
- Wrap 2 slices of bacon around each wedge, tucking the ends under to secure them, and leave a little space between the wedges so they roast rather than steam.
Frequently Asked Questions
Can I make this in an air fryer?
Yes — the recipe works great in an air fryer. Cook the wrapped wedges at 370°F / 188°C for 12-15 minutes until the bacon is crisp and the cabbage is tender.
Do I need to add extra salt?
Probably not. The bacon and Parmesan bring plenty of salt on their own, so taste the finished wedges before seasoning any further.
Is Roasted Cabbage with Bacon keto-friendly?
Each of the 4 servings has about 5.1 g of net carbs (8.2 g total, 3.1 g fiber) with 9.5 g of protein and 20.5 g of fat. The seasoning is simply garlic powder and Parmesan.
How do I keep the wedges from falling apart?
Leave the core on each wedge and wrap the bacon tightly, tucking the ends under. The core holds the leaves together from the cutting board to the plate.
Recipe card below.
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Roasted Cabbage with Bacon
Ingredients
Method
- Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Cut the cabbage into 4 equal wedges, leaving the core intact to hold the leaves together.
- Sprinkle the cabbage wedges evenly on all sides with garlic powder and grated Parmesan cheese.
- Wrap 2 slices of bacon around each cabbage wedge, tucking the ends under to secure them.
- Arrange the wrapped wedges on the prepared baking sheet, leaving a little space between each one to ensure they roast, not steam.
- Roast for 35-40 minutes, or until the cabbage is tender and the bacon is perfectly crispy.
- Garnish with fresh chopped parsley and serve immediately.
- Keep the core intact when cutting the cabbage into wedges. It's the glue that holds everything together during roasting.
- Hold the salt! Bacon and Parmesan are already salty, so taste the finished dish before adding any extra.
