Baked Cabbage With Bacon: Simple and Delicious

The edges of the cabbage get golden and caramelized, the bacon adds that smoky crunch, and the whole thing comes together with almost no effort. If you’re making dinner for your family or bringing a dish to a potluck, this one’s a guaranteed hit.

You will need the following simple ingredients to make this delicious side dish:

• Green head cabbage: It is mild and slightly sweet, perfect for roasting.
• Bacon slices: They are smoky, salty, and essential for that savory flavor.
• Light soy sauce – A dash of umami that combines all the flavors.
• Olive oil
• Salt
• Black pepper

With simple ingredients, this step-by-step guide for baked cabbage with bacon will walk you through everything you need to know.

Start by preheating your oven—this part’s essential. Set it to 450°F so the cabbage gets the right balance of crisped edges and tender centres. While the oven preheats, prepare your head of cabbage by removing any tough outer leaves. Slice the cabbage into thick, large pieces.

Lay the cabbage slices out on a large baking sheet. Drizzle each piece generously with olive oil, then sprinkle salt and black pepper over the top. Make sure every layer gets a bit of seasoning. Then, slice your bacon into small pieces and scatter them over the cabbage.

Place the tray in the preheated oven and roast for about 30 minutes. Halfway through, give everything a little stir or flip the cabbage pieces to ensure they roast evenly.

Add a splash of light soy sauce over the entire tray. Trust me: that bit of soy adds just the right amount of umami to make your baked cabbage with bacon taste savory without being salty.

After adding the soy sauce, return the baking tray to the oven and bake for an additional 5 minutes. The bacon should be crisp, and the cabbage should be caramelized around the edges.

Turn off the oven and serve, enjoy!

One of the best things about this bacon cabbage dish is how low-maintenance it is, but a few little tricks can make it perfect.

First, try to cut the cabbage into evenly sized chunks. This helps everything cook at the same pace. Don't be afraid of a little char—those browned bits are more flavorful!

Next up: bacon. You can use thick-cut or regular, but thick-cut bacon will give you meatier bites that hold up well in the oven. Just be sure to spread the pieces around so they crisp up and don’t steam.

Also, don’t skip tossing everything in olive oil and seasoning before baking. A light drizzle goes a long way in helping the cabbage roast instead of just softening. And if you like a little extra kick, sprinkle in a pinch of crushed red pepper or garlic powder for even more flavor.

Lastly, another trick is to use a rimmed baking sheet lined with parchment paper to keep cleanup easy and prevent any bacon grease from spilling into the oven.

This cabbage recipe stores surprisingly well, making it a great meal prep option.

Let it cool completely and transfer it to an airtight container. It will keep in the fridge for 3 to 4 days.

To reheat, toss it in a skillet over medium heat or warm it in the oven for a few minutes. The bacon won’t be quite as crisp as it was fresh from the oven, but the flavor is still all there.

What’s wonderful about this recipe is how versatile it is.

You can opt for a bacon wrapped version, in which each cabbage steak is wrapped in a strip of bacon before roasting. This works especially well as an appetizer or elegant side.

For a meatless twist, skip the bacon and add a bit of smoked paprika for that same savory flavor.

If you have leftovers, chop them up and toss them into scrambled eggs for a delicious breakfast the next morning. You can even use the leftovers in a slow cooker with a little broth for cabbage soup.

Want to make this a complete meal? Add chicken, beef, pork, or seafood like shrimp or scallops, roasted alongside the cabbage. It’s a great way to build a one-pan dinner without much fuss.

This dish pairs so well with a wide range of proteins.

It is easy to pair baked cabbage with bacon with just about different main dishes. It goes great alongside roasted chicken, grilled sausage, steamed white rice, or a hearty meatloaf.

Want to keep things light? Try it with a simple green salad or some crusty bread. It’s also the perfect cozy side for a weeknight dinner or a potluck favorite—just add your main dish and you’re good to go!

If you’re looking for a simple, feel-good dish that brings big flavor with minimal effort, baked cabbage with bacon is a total win. It’s simple, hearty, and filled with the flavor we crave at the dinner table.

It's basically everything you want in a side dish. Give it a try, and don’t be surprised if it becomes a new favorite in your kitchen too!

Yes, you can use red cabbage, but keep in mind that the flavor is slightly stronger and the texture may be a bit firmer. Green cabbage caramelizes more softly, making it the classic choice for baked or roasted cabbage wedges.

Cut the head of cabbage into thick pieces, wedges or large cabbage steaks. This helps the cabbage hold its shape while baking and allows for crisped edges and a tender center.

Absolutely! Just skip the bacon and try a sprinkle of smoked paprika or nutritional yeast to add that smoky, savory flavor. You can also add a handful of mushrooms or caramelized onions for an extra flavor boost.

Yes! You can bake this dish ahead of time. You can fully bake, refrigerate, and reheat it in the oven just before serving.

Yes, this is a low-carb recipe that fits well into keto or paleo meal plans. The cabbage is naturally low in carbs, and bacon adds flavor and fat.

Definitely! This sheet pan-friendly dish pairs beautifully with chicken, beef, pork, and seafood. Just adjust the cook times if you’re roasting proteins alongside the cabbage.

Light soy sauce adds a touch of umami and saltiness that deepens the flavor of the baked cabbage. It's a simple trick that enhances the dish's savory flavor.

Yes, a sprinkle of Parmesan cheese during the last few minutes of baking adds a delicious cheesy crust. I did not use it. It’s optional, but I highly recommend it if you're a cheese lover!

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