Roasted (Wish They Were Grilled) Cabbage

I have a confession. This summer loving home cook has no grill. :( We HAD a grill at our old house but it became a casualty of the move and now a new one just isn’t in our budget. Unfortunately the deck where that grill would love to sit is also out of the question but I digress.

As the name suggests I’d much rather throw these on the grill however, they work perfectly fine in the oven. So why not?

If you’ve never had grilled cabbage you are in for surprise. It’s hardy, super light in calories and very filling. I flavor mine with a bit of lemon juice, worcestershire sauce, pepper and bacon bits but you could really use anything. Even the toddler was intrigued by this one and asked for a bite. He gave it 2 thumbs up. The husband didn’t eve bother trying it. Just not his thing.

  • 1 tsp olive oil (5g)
  • 2 tbsp real bacon bits (14g)
  • 2 tbsp lemon juice
  • 1 tbsp worcestershire sauce
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper (more or less to taste)
  • 1 Medium Head of Cabbage

Preheat the oven (or the grill, you lucky son of a b ;) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.

Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

Cut the head in half on the core..

Then cut the halves in half again…

…to make quarters.

Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.

Wrap each wedge and bake for 20-30 minutes.

I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some in the comments have cooked them up to an hour for softer cabbage.

The wedges reheat wonderfull in the oven or the microwave!

Approx Nutritional Information per serving
Servings Amt per Serving
4 1 Wedge
Calories Fat Fiber WWPs
80 2g 6g old: 1 new: 2
Sugar Sat Fat Carbs Protein
8g 0g 15g 4g
Posted in: 1 WWP, 2 WWPP, Dinner Ideas, Food Photos, Salad Ideas, Toddler Approved
See other recipes using: , , , ,
Sharing: Stumble This 3 Email to a Friend

92 Comments and 7 Replies

  1. Kim

    I pinned this yesterday and today bought a cabbage at a local produce place. I love cabbage and this seems very simple but I never understand at all why people think they should grill things versus using the oven, when the food is wrapped in foil. When I cook on the grill, I want that smoked/grilled flavor – which you won’t get if food is wrapped in foil. I could see if you are going to cook it on an open grill and turn, etc. I will be making this tomorrow – in the oven! Great recipe!

  2. Emily

    I made this today and it was alright. I probably won’t make it again, but I did eat it. The marinade was a little sour for my liking, but it is definitely worth a try to see if it is something you like.

  3. Jennifer

    Going to try this tonight with a roast chicken. I think that since the chicken is roasting at a lower temp I will put these in the over during the last hour or so of chicken roasting. The new WW Points Plus value is 2 per serving for this recipe btw. I put it in the recipe builder with a link to this.

  4. bobo81963

    I cooked this today, I add 1 packet of splendar to the final touch. I cooked for 1 hour @ 425. Sweety loved them, they where very very GOOD. Will cook again soon.

    Thanks for sharing!


  5. Julie

    Excited to make this tonight, in the oven (it’s 22 degrees here in the corn fields of Minnesota–gotta warm up the kitchen!). We’re going to have it with a pork roast on the rotisserie, and boiled potatoes. Thanks for the recipe!

    1. Julie

      Where did this claim to be vegetarian? It has bacon on it! Also, there is vegetarian worcestershire sauce, can be found in most any natural food store.

  6. Kirsten

    Really liked the look of this dish, but was too busy to make it, so I asked my husband to look it up. It turned out awesome! The only thing I would suggest is to open the foil and broil the cabbage for the last few minutes of baking. Served it with baked ham, steamed carrots, and boiled potatoes.

  7. Mara

    Can’t wait to try this tonight! I’m going to try a couple of wedges cooked a little longer, per the reviewers suggestions, and do a couple crispy. This looks like such a treat for someone tired of green beans and salad!

  8. Michele

    We have cooked cabbage on the grill for years & years, but we do a coarse shred, not wedges & just toss it in a bit of extra virgin olive oil, salt & pepper. We turning it every 10 min’s for up to 45 min’s. It’s delicious! Can’t wait to try the wedges with the marinade… Thanks for sharing! : )

  9. Evelyn

    I just fixed these, and had to cook them in oven, as it is 30 degrees outside. I had to cook them a little longer, and maybe next time I need to add more liquid, they were really dry except on the bottom, so I just mixed them all together in a bowl, to get some liquid on all of it. I like cabbage anyway you fix it, and couldn’t wait to fix them. I will try again with more liquid.

  10. Brooke

    Tried this tonight in the oven… The hubby loved it but he likes everything. I am a little pickier but really liked it too. Next time I cook it I think I will use less olive oil, because for me the olive oil overpowered the cabbage and the other favors. Thank you so much for sharing! I had never thought of baking or grilling cabbage. Now that I know it’s good, I’m gonna try other ideas!

  11. Jennie Sasser

    We had these for lunch, and they were delicious!! A real crowd pleaser among a group of picky eaters. I added a touch more olive oil, a little less Worcestershire, and only cut it into eights (I had a HUGE cabbage). Will definitely keep this in the veggie line up – thank you!!

  12. v walsh

    This sounds delicious will definately try it. Just wondering why grills seem to not be that common in America ( Im assuming the post is from there) everyone has a grill in England !

    1. Catherine

      Grills are huge in America. I am from England and we live in America and use our grill all the time.

  13. april

    My youngest daughter did this recipe and it was very good. We used Italian dressing instead of olive oil. My husband enjoyed it too.

    I really didn’t think both of my daughters would enjoy it but they did. My husband wants me to cook cabbage this way from now on.

    Also had chicken fillet and they were seasoned well. This was an awesome healthy meal.!:)

  14. Sharon

    I made this tonight and I wanted it to be done at the same time as my broiled chicken. My broiler is the drawer kind underneath my oven, but the oven heats up when I turn on the broiler. I just put the foil-wrapped cabbage on a cookie sheet in the oven while the chicken was broiling, about 20 min. or so. It turned out sooo good! My husband even tried it and liked it!

    The cabbage with the chicken and the rice was a great addition to the meal. Btw, the marinade I used for the chicken breasts was 1/2 cp olive oil, 1/2 cp (or a bit less) balsamic vinegar, 1 tsp garlic powder, 1 tsp kosher salt, 1/4 cp honey…..Really good!

  15. Kathy Schroeder

    This sounds great! I have made a similar version, but we call ours hobo cabbage.
    We use A Tb. of melted butter, and salt and pepper, also bacon bits on occasion. My Mom used to make this for us. It is quite yummy! I will try your version with the olive oil as well. Thanks for the recipe.

  16. Mary

    This sounds great! I hope you have a grill now! :-)) After 2 1/2 years you’re still getting feedback so I’m chiming in as well.
    Actually, never thought of grilling cabbage! Duh!! I love that idea. We’ve enjoyed fried cabbage for years, but haven’t used all the seasonings you mention here. Gotta try those for sure. Thanks for this recipe!

  17. Katie

    We had this tonight, it was wonderful! My young children even liked it :) We had steak on the grill and there wasn’t room for the cabbage, so that went in the oven!

  18. Lysa

    This looks amazing! I never thought about trying cabbage like this but know I definitely have to try this for dinner tonight. Thanks for the recipe. I am so glad I found this on pinterest!

  19. Lori

    Loved this ,but had to double the marinade, needed more. I cooked it an hour, kids even loved it! I did make a mess in the bottom of the oven though where I didn’t get the foil closed good enough…lol

  20. Natalie

    Hi there! Found this recipe and your blog on Pinterest, and made these over the weekend. I loved them! So glad to have found a new way to cook cabbage. I posted about it and linked back here, so I thought I’d drop you a line to tell you how much I enjoyed them. Thanks!

    link to

  21. Sandy C in Illinois

    Made this up last nite. Didn’t have bacon bits, but used Tastefully Simple Bacon Bacon (which also had onions and spices added in it. I used Sea Salt, which is what I had on hand and fresh squeezed lemon. I doubled the mixture, since I just felt cabbage is too bland for my taste. Cooked in oven for 30 minutes. Came out great. I will cut the core off next time. And as someone else mentioned, will open the foil up to crisp it up a bit near the end.

  22. Jarrod

    Love this recipe. My wife and kids always like it too. I made it for our Church small group last month and it was a big hit. The only thing I do differently is dash some red wine vinegar over it after cooking. Really gives it a kick that everyone seems to enjoy.

  23. Julie

    I made this for dinner tonight with meat loaf. I doubled the marinade and used half the cabbage cut into fourths, cooked it all together in a covered pan in the oven for about an hour. It was really good! Thanks for the recipe!

  24. Lianne

    This was great! Thanks for the recipe. Next time I might try flat, round slices of cabbage instead of wedges because I think they will be easier to flip on the grill and maybe cook a little faster. Served it with grilled sausage and mustard — Yum!

  25. Laureen Lovin

    Love the flavor. I cooked for 25 minutes and it was still somewhat raw in the wedge middle. Sauce ran out of the foil. Chopped it up and I will finish it up in the microwave. Will definitely make it again though, probably chopped in a covered dish. Thanks!

  26. Sue Monsey

    The temperatures are in the 90′s here in Oregon this week … I had to wonder how you would adapt this recipe to cook it in a crock pot.

    1. roni

      I’d just chuck the cabbage and throw everything in. You might need to double up the marinade for more liquid.

  27. Linda

    I was thinking along the same lines as Julie. I think it would be great to just chunk it up, toss with the marinade, put in a baking pan, cover and bake it. No worries about the marinade dripping out of the foil.

  28. Holly

    I made this tonight and used the suggestion to cut the cabbage in large pieces, place in a baking dish, pour marinade over the cabbage, and cover the pan with foil. I baked about 40 minutes and it was so good! Thanks for such a different side dish… we loved it!

  29. Beth Sowell

    I made this…knowing some of our family does NOT like cabbage. Excellent recipe and oddly even the non-cabbage eaters liked it! Good job!

  30. Richard

    I’m trying this recipe tonight. Two wedges were cooked with original recipe. The other two I experimented a little. Wedge #3, original recipe except I added butter, Parmesan cheese. Wedge #4 was just like #3 except added a little fresh garlic. I will report back after chowing down on these tonight and let everyone know the winning taste. Looking forward to this new taste.

  31. Sheila Scinto

    I had no lemon juice so I substituted 1 tbsp soy and 1 tbsp balsemic vinegar. Tasted and added 1 packet of Nutra Sweet then baked for 1 hour as I like my cabbage soft

  32. Jenny

    I cooked up a batch of this last night. Didn’t bother with the foil, bacon or precise measurements (was probably a little heavy on the worchestershire as it was the end of the bottle) and just drizzled the dressing over top of the wedges on my SILPAT. Turned out great! I brought in the leftovers as part of my lunch today and passed along this page to a couple co-workers who were tempted to my desk by the yummy smell.

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>