Skillet-Roasted Cabbage Wedges With Hot Bacon Dressing


Roasted cabbage like you've never had it.

Roasted cabbage wedges topped with bacon dressing in a cast iron skillet on a green table with two glasses of beer and a napkin.

Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Lydia Pursell

Active Time:
20 mins
Total Time:
1 hrs

Many of us were raised on “fried” cabbage made in a big black skillet. Here, wedges are cooked until they turn deep golden with caramelized edges. Slathered with a warm dressing made from bacon, mustard, and cider vinegar, this side becomes a complete dinner if you serve it with some hot cornbread to sop up the juices.

Tender, but not at all mushy, these  roasted cabbage wedges look stunning, especially with crispy bacon pieces sprinkled on top to add crunch. There aren’t many ingredients in this recipe, but you can play around with the short list to tailor the recipe to your tastes.

Extra smoky bacon can add more deep, savory notes. Instead of whole-grain Dijon mustard, sub in Creole mustard, a tried-and-true Southern staple. Hot honey can also be used in place of regular honey for a touch of added heat.

No matter how you make it, this is the perfect hearty side for a variety of main dishes, from pork to chicken, it deserves a spot on your dinner table all winter long.


  • 8 thick-cut bacon slices, cut crosswise into thin strips

  • 1 small (about 2 1/2 lb.) head green cabbage, cut into 8 (2 1/2-inch-thick) wedges

  • 1 tsp. kosher salt

  • 1/4 cup honey

  • 1/4 cup whole-grain Dijon mustard

  • 2 Tbsp. apple cider vinegar

  • 1 tsp. cracked pepper


  1. Preheat oven to 450°F. Cook bacon in a 12-inch cast iron skillet over medium, stirring occasionally, until bacon is crisp and browned, about 15 minutes. Remove from heat. Using a slotted spoon, transfer bacon to a bowl, reserving 7 tablespoons of the drippings in skillet. Transfer reserved drippings from skillet to a small saucepan, and set aside. Do not wipe skillet clean.

  2. Arrange cabbage wedges, cut side down, in skillet, nestling them close together. Brush tops with 1 tablespoon of the reserved drippings. Sprinkle with salt. Roast in preheated oven until cabbage is tender when pierced with a knife and deeply browned in spots, 20 to 25 minutes.

  3. Heat remaining 6 tablespoons bacon drippings over low until warm, about 45 seconds. Remove from heat, and whisk in honey, mustard, vinegar, and pepper. Drizzle honey-mustard mixture over cabbage. Sprinkle with reserved bacon.

Nutrition Facts (per serving)

198 Calories
9g Fat
21g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 198
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 24mg 8%
Sodium 1128mg 49%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 6%
Total Sugars 19g
Protein 9g
Vitamin C 14mg 71%
Calcium 35mg 3%
Iron 1mg 4%
Potassium 242mg 5%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles