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Oven Roasted Cabbage Wedges with Bacon and Brown Butter

Oven roasted cabbage wedges are browned at the edges and tender inside, then finished with nutty brown butter and crisp crumbled bacon. Roasting the wedges cut side down helps them caramelize while the core keeps the leaves together.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the cabbage and bacon
  • 1 green cabbage medium, about 2 1/2 pounds
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 bacon slices, thick-cut, about 6 ounces
For the brown butter
  • 4 tbsp unsalted butter

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 12-inch skillet
  • 1 1-quart saucepan

Method
 

Roast the cabbage and cook the bacon
  1. Preheat the oven to 425°F.
  2. Cut the cabbage through the core into 8 wedges, keeping the core intact so the leaves hold together.
  3. Arrange the wedges cut side down on an 18x13-inch rimmed baking sheet.
  4. Brush the cabbage wedges with the olive oil.
  5. Season the wedges with the salt and pepper.
  6. Roast for 20 minutes.
  7. Turn the wedges onto the opposite cut side, and roast for 15 to 20 minutes more, until browned at the edges and tender when pierced with a knife.
  8. While the cabbage roasts, cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  9. Transfer the bacon to a paper towel-lined plate.
  10. Crumble the bacon when cool enough to handle.
Make the brown butter and finish
  1. Melt the butter in a 1-quart saucepan over medium heat, swirling often, for 3 to 5 minutes, until the milk solids turn golden brown and smell nutty.
  2. Remove the pan from the heat.
  3. Arrange the cabbage on a serving platter.
  4. Drizzle the cabbage with the brown butter.
  5. Scatter the crumbled bacon over the top.

Notes

Keep the cabbage core intact so the wedges hold together as they roast. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cabbage softens.