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Garlic and Bacon Roasted Cabbage with Pinot Noir

Erin Rebecca
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.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Side
Servings 4 servings


  • 2 heads cabbage
  • 4 Tbsp olive oil
  • 5 slices bacon cut into 1-inch pieces
  • ½ cup creme fraiche
  • ½ lemon juiced
  • 1 Tbsp. dijon mustard
  • 1 clove garlic grated
  • Salt and pepper to taste


  • Preheat oven to 400 degrees.
  • Stand the cabbage up root end on your cutting board. Cut into ½ inch thick slices, being careful to hold the leaves together. You can 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 18 additional minutes.
  • Meanwhile, fry the bacon and make your sauce.
  • Add the bacon pieces to a skillet set over medium heat. Cook until bacon is crisp and then remove with a slotted spoon to a paper towel lined plate.
  • Combine the creme fraiche, lemon juice, dijon mustard and garlic in a small bowl and stir to combine. Season with salt and pepper, to taste.
  • One the cabbage steaks are cooked, drizzle them with the creme fraiche sauce and sprinkle them with the bacon. Serve immediately.