Crispy Bacon-Wrapped Cabbage Wedges with Irish Cheese Easy Recipe

“Pass me the tongs,” my neighbor Tom said last Saturday as I wrestled with a stubborn cabbage leaf that refused to stay wrapped. We were mid-barbecue, the kind where nothing goes exactly as planned but somehow that’s part of the fun. Tom, a quiet guy who you’d never peg as a culinary adventurer, was showing me his twist on a snack he picked up from a little pub in Galway. I wasn’t expecting to fall for cabbage wrapped in crispy bacon and gooey Irish cheese, but honestly? It stuck with me. Maybe it was the way the salty bacon crackled against the tender, slightly sweet cabbage, or how the cheese melted into pockets of buttery bliss. I burned my fingers a couple of times rushing to unwrap one before it cooled, but it was worth every crispy, messy bite.

You know that feeling when a simple dish surprises you so much that it sneaks into your regular rotation? That’s what happened here. It’s not your typical side or snack — it’s got personality, crunch, and a rich depth that’s a bit unexpected from humble cabbage wedges. If you’ve ever passed by cabbage without a second thought, maybe you’ll get where I’m coming from. This recipe has that comforting vibe of a Sunday roast but with a playful twist that makes it perfect for casual dinners or impressing friends with something a little different.

And yes, I forgot to buy the right Irish cheese once, so I improvised with what I had on hand — more on that later. Honestly, that little mishap made me realize how flexible this recipe is. But I keep coming back to the original because it’s just that good. If you’re ready for something crispy, cheesy, and just a bit unexpected, stick around. I’ll take you through my tried-and-true method for making these bacon-wrapped cabbage wedges sing.

Why You’ll Love This Recipe

So, why should you give this crispy bacon-wrapped cabbage wedges with Irish cheese recipe a shot? I mean, aside from the fact that it’s delicious (and trust me, it really is), here’s what makes it stand out:

• Quick & Easy: You can have these beauties ready in under 30 minutes—perfect for weeknight dinners or a last-minute snack that feels special.
• Simple Ingredients: No fancy or hard-to-find items here. Most of what you need is probably lurking in your fridge or pantry already.
• Perfect for Gatherings: Whether it’s a casual get-together or a cozy night in, these wedges bring a little wow-factor without the fuss.
• Crowd-Pleaser: Kids, adults, picky eaters—you name it. The crispy bacon and rich Irish cheese combo wins everyone over.
• Unbelievably Delicious: The contrast of textures—the crunch of bacon, the softness of cabbage, and the melty cheese—makes every bite a little celebration.

What really sets this recipe apart is the way it balances flavors and textures with a simple technique. Wrapping the cabbage in bacon seals in moisture, while the Irish cheese adds a creamy, tangy note that lifts the whole thing. I’ve tried other cheeses and other methods, but this combination keeps me coming back. Plus, the recipe is forgiving—you can tweak it based on what’s in your kitchen or dietary needs, and it still turns out fantastic.

Honestly, this isn’t just a side dish; it’s the kind of recipe that makes you close your eyes after the first bite and think, “Yeah, I’ll be making this again.” Give it a try, and maybe you’ll find yourself sneaking an extra wedge or two when no one’s looking.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of them are pantry staples or easy to find in any grocery store. Here’s what you’ll need:

• Green cabbage: 1 medium head, cut into 8 wedges (fresh and firm for the best texture)
• Bacon slices: 8 thick-cut slices (I recommend Wright Brand for that perfect balance of smokiness and crispiness)
• Irish cheddar cheese: 1 cup, shredded (sharp or medium, depending on your taste — Kerrygold is a favorite here)
• Olive oil: 2 tablespoons (for brushing the cabbage, optional but adds a nice golden touch)
• Garlic powder: 1 teaspoon (adds a subtle kick without overpowering)
• Black pepper: Freshly ground, to taste
• Salt: Lightly sprinkle on cabbage wedges (be careful since bacon is salty)
• Fresh parsley: 2 tablespoons, chopped (optional, for garnish and a pop of color)

Substitution tips: No Irish cheddar on hand? Try a sharp aged cheddar or a tangy Gruyère. For a dairy-free option, swap the cheese for a plant-based melted cheese alternative, and use turkey bacon if you want to lighten it up. If you want a smoky punch without bacon, smoked paprika sprinkled on cabbage before roasting works well.

Look for smaller, firm cabbage heads with tight leaves — they hold up best when wrapped and cooked. And if you want to add a little extra zing, a squeeze of fresh lemon over the finished wedges works wonders.

Equipment Needed

To make these crispy bacon-wrapped cabbage wedges, you don’t need anything too fancy. Here’s what I use and recommend:

• Baking sheet: A rimmed baking sheet is best to catch any drips and keep the oven clean.
• Parchment paper or silicone baking mat: For easy cleanup and to prevent sticking.
• Sharp knife: For cutting the cabbage into wedges safely and cleanly.
• Tongs: Helpful for turning the wedges halfway through cooking without losing the bacon wrap.
• Mixing bowl: To toss the cabbage wedges with olive oil and seasoning before wrapping.

If you don’t have parchment paper, lightly greasing the baking sheet works too, but it might take a bit more scrubbing afterward. I found that using a silicone baking mat makes flipping easier and the bacon crisps up evenly.

Also, if you’re thinking about variations, a grill pan can add a nice char and smoky flavor, but watch the bacon closely to prevent flare-ups. For budget-friendly options, a basic baking sheet and a good knife can get you through just fine.

Preparation Method

1. Preheat your oven: Set it to 400°F (200°C). This temperature crisps the bacon nicely without drying out the cabbage.
2. Prepare the cabbage: Remove any tough or damaged outer leaves from the cabbage head. Cut it into 8 even wedges through the core, keeping the core intact so wedges hold together during cooking.
3. Season the wedges: In a large mixing bowl, toss the cabbage wedges with olive oil, garlic powder, a light sprinkle of salt, and freshly ground black pepper. This step adds a gentle base flavor and helps the wedges roast to a golden color.
4. Wrap with bacon: Take one slice of bacon and wrap it snugly around each cabbage wedge, starting near the base and spiraling up slightly. Don’t worry if it’s a bit loose — it will crisp and hold during cooking.
5. Arrange on baking sheet: Line your baking sheet with parchment paper or a silicone mat. Place the bacon-wrapped wedges seam side down to keep the bacon from unraveling.
6. First roast: Pop the sheet into the oven for about 20 minutes. Keep an eye on the bacon; it should start to crisp but not burn. (If your bacon is super thick, you might need a few extra minutes.)
7. Add the cheese: Carefully remove the baking sheet and sprinkle a generous amount (about 1 cup) of shredded Irish cheddar cheese over each wedge. The cheese will melt into the crevices of the cabbage and bacon.
8. Final bake: Return the sheet to the oven and bake for another 8-10 minutes, or until the cheese is bubbly and golden in spots.
9. Garnish and serve: Remove from the oven and let cool for 3-5 minutes. Sprinkle with fresh parsley for color and freshness. Serve warm.

Tips: If the bacon starts crisping too fast before the cabbage softens, loosely cover the wedges with foil and remove it in the last 10 minutes to finish crisping. You want the cabbage tender but with some bite, not mushy.

When cutting cabbage, use a steady hand and a sharp knife to avoid slipping. I once almost lost a fingertip because I got impatient—lesson learned!

Cooking Tips & Techniques

Here are some kitchen-tested pointers to get those crispy bacon-wrapped cabbage wedges just right:

• Choose thick-cut bacon: Thin bacon can burn before the cabbage cooks through. Thick-cut crisps up nicely and adds that hearty bite.
• Don’t overcrowd the pan: Give each wedge some breathing room on the baking sheet. Crowding traps steam and leads to soggier bacon and cabbage.
• Use the right cheese: Irish cheddar melts beautifully but holds some sharpness. Avoid overly processed cheeses that get greasy or rubbery when baked.
• Watch the timing: Start checking the bacon around 15 minutes. Ovens vary, and you don’t want charred bacon with raw cabbage.
• Flip halfway: If you feel confident, use tongs to carefully turn wedges halfway through roasting for even cooking, but it’s optional.
• Rest before serving: Letting the wedges cool a bit helps the cheese set and keeps the bacon crisp.

Early on, I tried cooking the wedges on the stovetop wrapped in bacon. It worked, but baking is hands-off and yields a more even crisp. Also, don’t rush the seasoning—garlic powder and fresh pepper add layers of flavor that really make a difference.

Variations & Adaptations

This recipe is pretty flexible, so feel free to make it your own:

• Vegetarian version: Skip the bacon and roast cabbage wedges brushed with olive oil and smoked paprika. Top with sharp Irish cheddar or a vegan cheese alternative.
• Spicy kick: Add a pinch of cayenne or sprinkle chili flakes on the wedges before wrapping to bring heat.
• Different cheese: Swap Irish cheddar for mozzarella for a gooey stretch, or feta for a tangy contrast.
• Grill instead of oven: Cook wrapped wedges on a grill over medium heat, turning carefully, to add smoky char.
• Gluten-free tweaks: The recipe is naturally gluten-free, but double-check your bacon and cheese labels if you’re sensitive.

I once tried adding caramelized onions under the bacon wrap—totally decadent and worth the extra effort. The sweetness balanced the savory bacon and cabbage perfectly.

Serving & Storage Suggestions

These bacon-wrapped cabbage wedges are best served warm but also hold up well for leftovers. Here’s how to enjoy and keep them fresh:

• Serving: Plate the wedges with a sprinkle of fresh parsley and an optional squeeze of lemon juice. They pair wonderfully with roasted potatoes, a fresh green salad, or even as a side to grilled meats.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: To keep the bacon crisp, reheat in a 350°F (175°C) oven for 8-10 minutes rather than the microwave.
• Flavor development: The flavors meld beautifully overnight, so these can make a great make-ahead side.

Pro tip: If you want to serve these at a party, keep them warm on a baking sheet in a low oven (about 200°F/95°C) until ready.

Nutritional Information & Benefits

Each bacon-wrapped cabbage wedge is a satisfying bite of comfort with a surprising nutritional profile. Here’s a rough estimate per wedge:

Nutrient	Amount
Calories	120-140 kcal
Protein	6-8 grams
Fat	9-11 grams (mostly from bacon and cheese)
Carbohydrates	3-5 grams
Fiber	1-2 grams

Cabbage is low in calories but high in vitamin C and fiber, supporting digestion and immune health. Bacon and Irish cheese add protein and calcium but also fat and sodium, so moderation is key. This recipe suits low-carb and gluten-free diets naturally.

I appreciate this recipe because it balances indulgence with some veggie goodness, making it a satisfying treat that doesn’t feel heavy or overly processed.

Conclusion

If you’re looking for a snack or side that surprises with crispy textures, rich flavors, and a bit of Irish charm, these crispy bacon-wrapped cabbage wedges with Irish cheese should be on your radar. They’re approachable, flexible, and honestly, a little fun to make even if you’re not a kitchen pro.

Feel free to tweak the cheese, spices, or cooking method to suit your tastes. I love coming back to this recipe because it’s a comforting, hands-off way to make cabbage exciting. And hey, if my neighbor Tom can teach me a thing or two about wrapping cabbage in bacon, maybe you’ll find a new favorite too.

Give it a try, share your tweaks in the comments, and don’t be shy about making a mess—it’s all part of the fun!

FAQs About Crispy Bacon-Wrapped Cabbage Wedges with Irish Cheese

Can I use other types of cabbage for this recipe?

Green cabbage works best because it holds up well during cooking. Savoy cabbage can work too but might be a bit more delicate. Avoid iceberg as it won’t soften properly.

Is it necessary to wrap each wedge with a whole slice of bacon?

Using a full slice ensures even bacon coverage and good crisping. You can use half slices for smaller wedges, but watch them closely to prevent burning.

Can I prepare these wedges ahead of time?

Yes! Wrap and season the wedges, then cover and refrigerate for up to 12 hours before baking. Let them come to room temperature before cooking for even results.

What if I don’t have Irish cheddar cheese?

Sharp cheddar or even a smoked gouda are good substitutes. Just choose a cheese that melts well and has good flavor to complement the bacon and cabbage.

How do I prevent the cabbage from becoming soggy?

Don’t overcrowd the pan and make sure to roast at a high enough temperature (400°F/200°C) so the bacon crisps and the cabbage roasts rather than steams.

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