easy roasted cabbage with crispy bacon

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I spotted this recipe on Pinterest a little while back and immediately saved it to myRecipe I like board as you do. What I found the most appealing about it was the method. The wedges of cabbage are simply seasoned, wrapped in foil and baked.

I also picked up a few gorgeous and very inexpensive baby cabbages at Food Lovers Market and thought their size was more appropriate to make this recipe.

I made the dish (more or less) that was posted on Pinterest, but found it a bit lemony, so I tweaked things. I also experimented with a few other sauces which was an interesting process.

I loved them baked with this fabulous miso dressing for an Asian twist, and I also tried them using Quality Pickles Dhanya chutney. If you havent tried it yet, and live in South Africa, you need to hunt this delectable sauce down.

So many flavour ideas pop into my mind when I think of baking cabbage, but for this recipe I added the following to each 1/4 wedge of baby cabbage: (adapt according to the size of the cabbage you use)

  • a few drops of olive oil
  • about 1 T crispy fried bacon bits (about 1 rasher per wedge)
  • a few drops of lemon juice
  • a few drips of Worcestershire sauce
  • a couple of drops of soy
  • salt and pepper

Cut the cabbages in to 4 wedges length ways  fold a large enough piece of foil around them to make open parcels to capture the bits. Add all the above bits – or any sauce or seasoning of your choice – and wrap up tightly. Bake in a pre-heated oven of 180 C / 350F for about 30 minutes.

What I love is the slightly crunchy texture that the cabbage retains through this method and the masses of flavour you can add. It’s also a seriously simple cooking method that does all the work on its own.



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  1. Hello my friend!
    What a super simple and delicious way to make the cabbage. I really liked and I do too. Good explanation in pictures
    Gina xoxo

  2. Hi Sam! I just found your blog by looking up a recipe for ‘Crunchies’. I guess only South Africans call it that! I’m so excited to have found a new South African blog (I don’t know too many…) Thanks for the recipe!

  3. Hi Janet, I can see how mushroom flavours could work with cabbage, bringing in some nice umami-ness.

  4. Hi Lydia – sorry my recipe display doesnt suit you. There is always copy and paste into a word doc.

  5. You can print the recipe just by copying and printing in word. Very simple can even print the picture if you want.

  6. Made these delicious little packs on the grill. So easy & wonderful flavor. Thank you!

  7. Hello, I am a Belgian foodlover. Your recipes are awesome and the pictures really amazing and colorfull. Could you do this on the barbecue to? I would put it first in the oven and warm it later on on the barbecue. Thanks a lot for sharing your delicious food! Grtz

  8. Hi, Yes in fact I just received another comment that Molly made these on the grill successfully.

  9. Terrible ?took way longer than it said and the core should have been taken out. Ended up finishing cooking in microwave . Flavor was good but need to make smaller slices and take out core

  10. Hello. I tested the recipe using baby cabbage and these can clearly be seen in the pic, so there was no stem.

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