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Topped with crispy bacon and a creamy garlic crème fraîche, this roasted cabbage is a decadent treat that pairs well with Pinot Noir and still is packed with nutrients.
Now that the holidays have passed, it’s time to start thinking about eating a bit healthier, but that doesn’t mean that dinner can’t still be delicious! This recipe for roasted cabbage steaks is going to prove that to you – Promise. The reason? I’m not leaving off any of the good stuff… There’s bacon and there’s an amazingly delicious drizzle made of creme fraiche, lemon juice, dijon mustard and a bit of garlic.
I once heard that to make the perfect steak, you need to balance out the fat with a bit of citrus and salt. So, when you’re done grilling a steak, squeeze a bit of lemon over the top of it and then sprinkle on some flaky sea salt. I took that concept and put it to use on these roasted cabbage steaks – The citrus comes into play with the garlicky creme fraiche sauce and the salt comes from that crispy, smoky bacon. These two play so well together you guys… 
For the garlicky creme fraiche, you want to be sure that you get your garlic grated really fine. I use a microplane. However, if you don’t have one, you can also throw all the sauce ingredients into a blender or food processor and let it get nice and smooth in there.
Now let’s talk about the true star of the show – The cabbage.
These roasted cabbage steaks take on almost a caramelized quality and the best part (the edges) get all nice and crispy and charred. The key is high heat, and really, a good amount of cooking time – 36 minutes in total with a flip in between. Be sure that you drizzle them with a good bit of olive oil and a hearty dose of salt and pepper before popping them into the oven too.
Look at that beauty…
When they’re out of the oven, dress them up with as much or as little of the garlicky creme fraiche sauce as you’d like (you’ll have extra). And feel free to pile on as much bacon as you want… I find myself nibbling on it as it’s cooling, so I always make maybe a strip or two too much.
My New Year’s Resolutions do not include drinking less wine, so of course, I had to pair these roasted cabbage steaks with a bottle. I found the perfect wine pairing with a bottle of Cavit Pinot Noir – This pinot is silky smooth with a hint of red berries. It’s earthy notes make a great match with the charred cabbage and the acidity balances out the rich bacon and garlicky creme fraiche.
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Garlic and Bacon Roasted Cabbage with Pinot Noir
- Total Time: 51 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy bacon and creamy garlic sauce top tender roasted cabbage. A decadent side dish perfect with Pinot Noir.
Ingredients
- 2 heads cabbage
- 4 Tbsp olive oil
- 5 slices bacon cut into 1-inch pieces
- 1/2 cup creme fraiche
- 1/2 lemon juiced
- 1 Tbsp dijon mustard
- 1 clove garlic grated
- Salt and pepper
Instructions
- Preheat oven to 400°F (204°C).
- Stand the cabbage up root end on your cutting board. Cut into ½ inch thick slices, holding the leaves together. Leave the core in; it will soften as it cooks.
- Arrange the cabbage steaks on two cookie sheets. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 18 minutes, turn over, then roast for an additional 18 minutes.
- Fry the bacon and make the sauce.
- Add bacon pieces to a skillet set over medium heat. Cook until crisp, then remove with a slotted spoon to a paper towel-lined plate.
- Combine creme fraiche, lemon juice, Dijon mustard, and garlic in a small bowl. Stir to combine. Season with salt and pepper to taste.
- Drizzle cooked cabbage steaks with creme fraiche sauce and sprinkle with bacon. Serve immediately.
Notes
- For even cooking, ensure cabbage slices are roughly the same thickness.
- If creme fraiche is unavailable, substitute sour cream or Greek yogurt for a similar tangy flavor.
- Store leftover cabbage in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 large serving
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
What type of cabbage is best for roasting in this recipe?
Savoy or green cabbage works best for roasting, as they hold their shape and flavor well when cooked.
How do I ensure the bacon stays crispy on the roasted cabbage?
To keep the bacon crispy, make sure to cook it until it’s fully rendered and crispy before adding it to the cabbage, and avoid covering the dish while roasting.
Can I substitute the crème fraîche in the garlic sauce?
Yes, you can substitute crème fraîche with sour cream or Greek yogurt, but the flavor and creaminess may vary slightly.
