SIDES

Skillet Roasted Cabbage Wedges

Hello and welcome! Today’s recipe is a great side dish for St. Patrick’s Day; Skillet Roasted Cabbage Wedges with hot bacon and mustard dressing. Even if you don’t plan a meal to celebrate St. Patrick’s Day, this side dish is a great way to prepare cabbage beyond the typical slaw. This recipe is really simple and it’s pretty quick too – so let’s get right to it!

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Bacon

Preheat the oven to 450 degrees F. Start with cooking the bacon over medium heat in a 12-inch cast iron skillet. If you don’t have a cast iron skillet, be sure to use an oven-safe skillet. Stir the bacon occasionally. When the bacon is cooked through and begins to crisp, cut the heat and use a spider skimmer to transfer the bacon to a separate bowl and set aside.

Use a tablespoon to scoop 7 tablespoons of the bacon fat out of the cast iron skillet, transferring the 7 tablespoons to a small saucepan and set that saucepan aside. This will be for the dressing. Pour off any remaining bacon fat from the cast iron skillet, but don’t wipe out the skillet.

Cabbage

Cut the small cabbage into 8 wedges and nestle the wedges, cut side down, in the cast iron skillet. Scoop out 1 tablespoon of bacon fat from the reserved fat in the saucepan and drizzle it over the cabbage wedges. Sprinkle the cabbages with a teaspoon of kosher salt.

Roast the cabbage in the preheated oven for 20 to 25 minutes. The cabbage should be tender when pierced with a knife and there should be browning in spots.

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Hot Bacon Mustard Dressing

While the cabbage is roasting, we can make the dressing. Heat the remaining 6 tablespoons of bacon fat over low heat for about 1 minute. Whisk in honey, mustard, vinegar and black pepper. Whisk until an emulsified sauce forms. Cut the heat.

Skillet Roasted Cabbage Wedges

Use kitchen tongs to transfer the roasted cabbage wedges to a serving plate.

Pour the hot bacon mustard dressing over the cabbage. Chop the cooked bacon into smaller pieces if desired and sprinkle the bacon over the dressed cabbage wedges. That’s it!

Easy Recipe, Roasted Cabbage, Cabbage Recipe, side dish, Warm Salad, Bacon dressing, Mustard Vinaigrette, St. Patrick's Day, Holiday Recipe,

Of course a bacon-based mustard dressing is an easy win, and these Skillet Roasted Cabbage Wedges are amazing! The dressing is sweet and savory, it goes perfectly with the tender roasted cabbage wedges. I hope you give this a try, it reminds me of another warm bacon dressing used to dress my German-style Potato Salad. Both are fantastic and I hope you enjoy. Take care and be well! xo Kelly

Key Equipment

Skillet Roasted Cabbage Wedges

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Side Dish American
By Southern Living Serves: 4
Prep Time: 15 Minutes Cooking Time: 20-25 Minutes Total Time: 35-40 Minutes

Tender skillet roasted cabbage wedges, dressed with a warm bacon, mustard and honey vinaigrette. Perfect for St. Patrick's Day!

Ingredients

  • 8 Thick Cut Bacon Slices, cut crosswise into 1/2 to 1-inch pieces
  • 1 Small Head of Green Cabbage, cut into 8 wedges
  • 1 tsp. Kosher Salt
  • 1/4 cup Honey
  • 1/4 cup Whole Grain Dijon Mustard
  • 2 tbsp. Apple Cider Vinegar
  • 1 tsp. Cracked Black Pepper

Instructions

1

Preheat the oven to 450 degrees F. Start with cooking the bacon over medium heat in a 12-inch cast iron skillet. If you don't have a cast iron skillet, be sure to use an oven-safe skillet. Stir the bacon occasionally. When the bacon is cooked through and begins to crisp, cut the heat and use a spider skimmer to transfer the bacon to a separate bowl and set aside.

2

Use a tablespoon to scoop 7 tablespoons of the bacon fat out of the cast iron skillet, transferring the 7 tablespoons to a small saucepan and set that saucepan aside.

3

Pour off any remaining bacon fat from the cast iron skillet, but don't wipe out the skillet.

4

nestle the wedges, cut side down, in the cast iron skillet. Scoop out 1 tablespoon of bacon fat from the reserved fat in the saucepan and drizzle it over the cabbage wedges. Sprinkle the cabbages with a teaspoon of kosher salt.

5

Roast the cabbage in the preheated oven for 20 to 25 minutes. The cabbage should be tender when pierced with a knife and there should be browning in spots.

6

While the cabbage is roasting, heat the remaining 6 tablespoons of bacon fat over low heat for about 1 minute. Whisk in honey, mustard, vinegar and black pepper. Whisk until an emulsified sauce forms. Cut the heat.

7

Use kitchen tongs to transfer the roasted cabbage wedges to a serving plate.

8

Pour the hot bacon mustard dressing over the cabbage. Chop the cooked bacon into smaller pieces if desired and sprinkle the bacon over the dressed cabbage wedges.

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  • Terry
    March 16, 2023 at 10:28 am

    I would never think of this, but it looks so good I’ll definitely give this a try I’ll keep you posted 🤗❤️ mom

    • Kelly Djalali
      March 16, 2023 at 4:46 pm

      I think you’ll really like the warm dressing too, Mom! xo Kelly

  • Mari
    March 16, 2023 at 11:39 am

    Oh this looks perfect for St. Patrick’s Day, or for anyone who likes cabbage. My Welsh grandfather was an engineer who travelled around the country building bridges. He travelled with a tent and a cast iron skillet. One of his favorite dishes to cook was cabbage, and he made it for years, even after he was no loner traveling. My Dad was a fan, and Mom learned to make an “acceptable” version for my Dad. He claimed it couldn’t be made right without a cast iron skillet. She had one, but just went right on making it in a heavy aluminum Dutch Oven. We all liked her version which took a long time to cook, but very little time to eat. Well now I can settle their argument to my own satisfaction, after I make this! This recipe is perfect for just about anyone, and very few people say no to bacon. As a child St. Patrick’s Day annoyed me. The idea that we should wear something green annoyed me. We wore blue jumpers with a white blouse, and green never looked right with that shade of blue… sweaters had to be white or blue. Socks too, so that left green ribbons for our hair. One boy in my fifth grade class had beautiful carrot colored hair, and annoyed the nuns by saying he always wore orange for the “other Irish”. Terry was my hero, and he was funny, but his knuckles barely survived fifth grade. We all hero worshipped him in the way very quiet kids did. Wherever he is, I wish him and all of you a Happy Saint Patrick’s Day. Eat cabbage and avoid rulers. Especially the ones attached to nuns named Bernadine.

    • Kelly Djalali
      March 16, 2023 at 4:46 pm

      What a lovely memory of your grandfather. Cute story about the fierce little ginger from your fifth grade class! I think you will like this roasted cabbage, Mari. Let me know how it holds up to your memories! Have a great day, xo kelly