If you’ve ever thought cabbage was boring, this recipe will completely change your mind. When roasted, cabbage becomes tender, slightly sweet, and beautifully caramelized on the edges – nothing like the boiled version we all remember from childhood. This creamy bacon roasted cabbage is smoky, rich, and full of flavor. It’s a side dish that steals the show, and honestly, it’s good enough to enjoy as a light main course too.
The secret is all in the roasting. High heat transforms the cabbage, giving it crisp, golden layers and that lovely charred flavor that pairs perfectly with the creamy Dijon mustard sauce. Then comes the crispy bacon, which adds just the right amount of salty crunch. Once everything’s drizzled with that tangy, savory sauce made from apple cider vinegar, mustard, and cream, every bite is total comfort food heaven.
This dish works beautifully alongside roasted meats, grilled chicken, or even a Sunday roast. But it’s also fantastic on its own when you’re craving something hearty yet low-effort. The best part? It’s made with simple, budget-friendly ingredients and takes just an hour from start to finish.
I love serving this family-style – wedges of cabbage topped with plenty of sauce and crispy bacon scattered over the top. It looks rustic and impressive but couldn’t be easier to make.
If you’re looking to add more veggies to your meals in a way everyone will actually enjoy, this creamy bacon roasted cabbage might just be your new favorite. Serve it once, and you’ll never look at cabbage the same way again.
Creamy Bacon Roasted Cabbage
Equipment
- Skillet
- kitchen paper
- Baking Sheet
Ingredients
- 1 large head of green cabbage
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 slices thick-cut bacon chopped
- ¾ cup heavy cream 180ml
- 3 tablespoons Dijon mustard
- 3 tablespoons apple cider vinegar
Instructions
- Preheat the oven to 425ºF / 220ºC.
- Cut the cabbage into quarters, then cut each quarter in half again through the core, keeping the core intact.
- Brush all sides with oil and season with salt and pepper.
- Lay onto a large baking sheet and cover with foil.
- Roast in the oven for 20 minutes.
- Meanwhile, heat a medium skillet over medium heat and add the chopped bacon. Cook until crispy and the fat has rendered.
- Remove bacon to a paper towel–lined plate.
- Discard excess fat from the skillet, then return to the heat. Add apple cider vinegar and deglaze the pan. Stir in the heavy cream and Dijon mustard, whisking to combine.
- Remove foil from the cabbage and roast for another 5–10 minutes, turning pieces until golden brown on all sides.
- Serve cabbage on a platter, drizzle with the creamy mustard sauce, and sprinkle with crispy bacon and a touch of parsley.
Did you make this recipe?
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