Roasted Cabbage with Bacon and Ranch

New favorite side dish! Don’t even try to argue.

Have you ever roasted your cabbage? This was my first time (I know!) and I was floored. It’s a whole thing. A whole experience. A whole mood.

And we’re doing it today so that you can be blown away too and forever altered.

Let us peepeth.

The cabbage is the star, but I will say the bacon bits (buy them or crumble your own, ya overachiever), and ranch dressing (make your own if you can!) takes it all to an 11. It’s serious business. Yet excruciatingly simple.

We’ll remove the outer rough leaves of the cabbage, then slice the cabbage in half, including the root! The root holds it all together. Plop the halves face down and slice again. Then once more until you get purty wedges. Mine are super jank. I can admit it. I was peeeeeessed when the knife went wobbly and cut the dang thing not even. But! We’re still good people will get through this together.

Rimmed baking sheet, oil all over, salt and pepper, a little trip to the oven.

Yes yes yes, please.

At the halfway point of roasting, geeently flip the cabbages over so the roasting is even. You’ll see all that gorgeous color underneath. It’s a thing of beauty, truly.

Hi, hello.

Bacon bits and freshly chopped parsley. A good hefty drizzle of your favorite ranch. Things are looking UP, yo.

You could even do a version with like, a soy sauce + brown sugar + lime juice + chili crisp. Holy moly, that would be out of control.

Just roast some cabbage and see where your life takes you.

And yep, the kids inhaled this mess.

Roasted Cabbage with Bacon and Ranch
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  • 1 head green cabbage, rough outer leaves removed and cut into eight wedges
  • 3 Tbs. Extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Homemade ranch, for drizzling
  • 2 Tbs. Freshly minced parsley, for garnish
  • About half cup of bacon bits, to garnish


  1. Preheat your oven to 375.
  2. Drizzle a bit of olive oil over a rimmed baking sheet and arrange the cabbage wedges on it. Drizzle more oil over the wedges, making sure they’re all coated. Season with a good pinch of salt and pepper. Roast for thirty minutes, then gently flip each wedge and roast another 15 minutes or so, until nicely caramelized all over.
  3. Transfer the roasted wedges to a serving platter and sprinkle with parsley and bacon bits. Drizzle the ranch all over and serve immediately. So good!
  4. Makes 8 wedges.

Tender, caramelized and savory. Welcome to your new life.

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10 Responses to Roasted Cabbage with Bacon and Ranch

  1. Dee October 12, 2023 at 8:21 am #
    This looks pretty enough for a Thanksgiving side dish! Thanks for the great idea. Looks delicious.
  2. Liz October 12, 2023 at 10:52 am #
    Looks amazing! Can't wait to try this! Completely agree it would make a beautiful Thanksgiving side! BTW, how is your training going for your 1/2 marathon? Is it coming up soon? I know you've mentioned several loooong runs lately. Good for you! 10k is my longest race (it felt like a marathon ha ha!)
    • Bev Weidner October 17, 2023 at 5:38 am #
      Ahhhh the race is this Saturday! I'm READY. Feeling great!! Thank you for asking!
  3. Kristin October 12, 2023 at 3:43 pm #
    So, I was pretty frustrated that I already grocery shopped, but this is truly worth its own trip to the store. I can't wait to try this.
  4. Sabrina October 12, 2023 at 7:11 pm #
    not arguing! love what you've done with the cabbage, not a regular of mine and much better to me than corned beef and cabbage (bacon beats corned beef hands down!), so well done and thank you!
  5. Anonymous October 17, 2023 at 5:12 pm #
    Try it with a tahini drizzle in place of the ranch
  6. Linda K December 31, 2023 at 4:20 pm #
    This was spectacular. My family is Vegan so no bacon. I toasted pepitas, added roasted red peppers, pomegranate, apple bits, pistachios and drizzled balsamic vinegar. Served with polenta cakes and samosas. Everyone wants a redo the next day! Thanks!!

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