This cabbage steak recipe is quick, easy, and full of flavor. Make this low carb meal for dinner tonight – it only takes 30 minutes!
Cabbage steaks have a neutral flavor, which makes them a great base for so many recipes.
Roasting them in the oven makes them perfectly tender with delicious, caramelized edges.
Once you add the melted cheese and crispy bacon, you’ll get a filling meal that’s also low carb and low calorie.
How to cut cabbage steaks
- Clean the cabbage – Remove the outer leaves and any extra that are damaged. Rinse the cabbage and pat dry.
- Remove the stem – Cut off the bottom of the cabbage. Next, place the now flat end on a cutting board so it doesn’t roll around.
- Cut into cabbage steaks – Use a sharp knife to cut down towards the stem, making even slices. Each slice should be about an inch thick.
How to make this cabbage steak recipe
All you need to do is roast the cabbage and add your toppings – it’s that easy!
INGREDIENTS & SUBSTITUTIONS
- Cabbage – use a small head of cabbage so the steaks aren’t too big
- Bacon – fresh pork or turkey bacon
- Mozzarella cheese – freshly shredded
- Olive oil – substitute another neutral oil like vegetable, avocado, or canola
- Garlic – replace fresh cloves with 1 teaspoon minced
- Salt and pepper
- Fresh parsley
Prep the cabbage
Clean the head of cabbage and slice into steaks, then brush with olive oil.
Place on a cookie sheet and season with salt and pepper. For easier cleanup, line your baking sheet with aluminum foil first.
Cook the cabbage steaks and bacon
Roast the cabbage until it’s fork-tender and the edges are browned.
While it’s in the oven, shred the cheese and cook the bacon on the stove. Or, if you have a second oven rack, you can cook the bacon in the oven at the same time.
Finish and serve
Once the cabbage steaks are done, sprinkle cheese over the top. Place the pan back in the oven until the cheese has melted.
Add the chopped bacon and fresh parsley before serving.
Different topping ideas for Cabbage Steak
- Keep it simple – Oil, salt, and pepper are enough to make cabbage steaks taste great. Squeeze on a little lemon juice to reduce the bitterness of the vegetable.
- Swap out the cheese – Try Parmesan, Cheddar, Provolone, or Swiss.
- Pizza – Use any of your favorite pizza toppings with cabbage steaks as the crust.
- Tangy and sweet – Mix 4 tablespoons balsamic vinegar and 4 teaspoons honey with the olive oil, then brush on the steaks and season with salt and pepper.
- Mediterranean flavor – Spread on a thin layer of pesto, then top with Feta and Parmesan. Add tomatoes or artichoke hearts if desired.
- Replace with cauliflower – If you aren’t a fan of cabbage, use cauliflower instead. Slice it the same way and reduce cook time to about 15 minutes.
- Shredded cheese – Always buy fresh and shred your own. Bagged shreds have a preservative that prevents them from melting properly.
- Make it vegetarian/vegan – Leave off the bacon or replace it with a plant-based option to make this cabbage steak recipe meat-free. Substitute the mozzarella with a vegan alternative if needed.
- Storage and reheating – Refrigerate leftovers in an airtight container for 3-4 days. Reheat in the oven for about 5 minutes at 350 degrees F.
More Cabbage recipes:
- Egg Roll in a Bowl with Cabbage
- One Pan Chicken and Cabbage
- Cabbage and Sausage Stew
- Spicy Chicken with Sauteed Cabbage and Zucchini Bowls
- Broiled Salmon with Cabbage and Green Beans (Meal-Prep)
Cabbage Steak Recipe
Preheat your oven to 400 degrees.
Slice the cabbage into 3/4- to 1-inch thick steak slices.
Brush the slices with olive oil on both sides and place onto cookie sheet.
Season with salt and black pepper.
Roast for 20 minutes or until caramelized.
While the cabbage steaks are in the oven, cook bacon in large skillet on medium heat until crisp. Set cool down for 5 minutes. Chop bacon and set aside.
Remove cabbage from the oven. Top with mozzarella cheese and return it to the oven to roast more 5 minutes or until cheese is melted.
Top with bacon and fresh chopped parsley. Enjoy!
Nutrition InformationAmount per serving (1/6) — Calories: 203, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Cholesterol: 14mg, Sodium: 444mg, Potassium: 400mg, Carbohydrates: 13g, Fiber: 5g, Sugar: 7g, Protein: 8g
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