These Roasted Cabbage Steaks are tender in the center, caramelized around the edges, and topped with crispy bacon, garlic, Parmesan, and a buttery herb mixture. They’re an easy low-carb side dish that can also work as a light meal.
Prep Time
10 minutes
Cook Time
30–35 minutes
Total Time
40–45 minutes
Servings
4–6
Ingredients
For the Cabbage Steaks
1 large green cabbage
3 tablespoons olive oil
3 tablespoons unsalted butter, melted
4 cloves garlic, finely minced
6 slices bacon, cooked and finely chopped
½ cup finely grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh parsley, chopped
Optional
¼ teaspoon red pepper flakes
1 teaspoon lemon juice
Extra Parmesan for serving
Instructions
- Preheat the Oven
Preheat your oven to 425°F (220°C).
Lightly grease a large baking sheet or line it with parchment paper.
- Prepare the Cabbage
Remove any damaged outer leaves from the cabbage.
Place the cabbage on a cutting board and slice it into ¾- to 1-inch thick rounds.
Try to keep the core intact so the cabbage steaks hold together during roasting.
You should get approximately 5–6 cabbage steaks from one large cabbage.
- Make the Garlic Butter
In a small bowl, combine:
Melted butter
Olive oil
Minced garlic
Italian seasoning
Smoked paprika
Onion powder
Salt
Black pepper
Mix well.
- Season the Cabbage
Arrange the cabbage steaks in a single layer on the baking sheet.
Brush the tops generously with the garlic-butter mixture.
Flip the cabbage steaks and brush the other side as well.
Make sure the mixture gets into some of the cabbage layers.
- Add Bacon & Parmesan
Sprinkle the chopped crispy bacon over the cabbage.
Add the grated Parmesan cheese.
For a little heat, sprinkle with red pepper flakes if desired.
- Roast
Place the baking sheet in the preheated oven.
Roast for 20 minutes.
Carefully flip the cabbage steaks and roast for another 10–15 minutes, or until the edges are deeply golden brown and crispy and the center is tender.
For extra browning, place them under the broiler for 1–2 minutes at the end. Watch closely so they don’t burn.
- Finish & Serve
Remove from the oven and let them rest for 2–3 minutes.
Sprinkle with fresh parsley and a little extra Parmesan.
For a brighter flavor, drizzle with a small amount of fresh lemon juice.
Serve hot.
Tips for Perfect Cabbage Steaks
Keep the core intact: It helps the cabbage slices stay together.
Don’t slice too thin: About ¾–1 inch gives you crispy edges and a tender middle.
Use enough seasoning: Cabbage has a mild flavor and benefits from generous seasoning.
Don’t overcrowd the pan: Leave space around each steak so the edges can roast instead of steam.
For extra crispy edges: Broil for 1–2 minutes at the end.
Fresh Parmesan works best: It melts and browns beautifully.
Watch the bacon: If your bacon is already very crispy, add it halfway through roasting instead of at the beginning.
Easy Variations
Cheesy Cabbage Steaks
Add ½ cup shredded mozzarella or cheddar during the final 5 minutes.
Spicy Bacon Cabbage
Add red pepper flakes, cayenne, or a little hot sauce.
Lemon Garlic Version
Skip the smoked paprika and finish with fresh lemon juice and parsley.
Make It a Meal
Top each cabbage steak with grilled chicken, sliced steak, or cooked ground beef.
Vegetarian
Leave out the bacon and add extra Parmesan or crispy roasted chickpeas.
Approximate Nutrition
Per serving, assuming 6 servings:
Calories: 245
Protein: 8 g
Carbohydrates: 13 g
Fiber: 5 g
Net Carbs: 8 g
Fat: 18 g
Saturated Fat: 7 g
Sugar: 6 g
Sodium: 470 mg
Nutrition is approximate and will vary depending on the bacon, butter, Parmesan, and serving size.
Nut & Allergen Information
Nuts
No peanuts or tree nuts are used in this recipe.
The recipe is naturally nut-free as written.
Contains
Milk/Dairy: butter and Parmesan
Pork: bacon
Gluten
The basic recipe contains no wheat ingredients and can be gluten-free.
However, check packaged bacon, seasonings, and Parmesan if preparing this for someone with celiac disease or a severe gluten allergy.
Dairy-Free Option
Replace butter with olive oil or a dairy-free butter alternative and use a dairy-free Parmesan-style cheese—or simply omit the cheese.
Vegetarian Option
Omit the bacon.
Vegan Option
Use olive oil instead of butter, omit bacon, and use a plant-based Parmesan alternative.
Cross-Contact Warning
For someone with a serious peanut or tree-nut allergy, check all packaged ingredients and use clean utensils, cookware, and baking sheets to avoid cross-contact.
Recipe Q&A
Q: What kind of cabbage should I use?
A: Green cabbage works best, but you can also use Savoy cabbage. Red cabbage can be used, although the texture and cooking time may vary slightly.
Q: Why are my cabbage steaks falling apart?
A: The core holds the layers together. Slice through the cabbage while keeping the core attached to each steak.
Q: Can I make these without bacon?
A: Absolutely. Simply omit the bacon. Add extra Parmesan, smoked paprika, or a little crispy onion for additional flavor.
Q: Can I use turkey bacon?
A: Yes. Turkey bacon works well, although it usually produces less rendered fat than pork bacon.
Q: Can I use olive oil instead of butter?
A: Yes. Use about 5–6 tablespoons olive oil for the garlic-herb coating.
Q: How do I make them extra crispy?
A: Roast at 425°F and avoid overcrowding the pan. Finish under the broiler for 1–2 minutes while watching carefully.
Q: Can I prepare cabbage steaks ahead of time?
A: You can slice the cabbage and prepare the garlic butter several hours ahead. For the best texture, roast them shortly before serving.
Q: How do I store leftovers?
A: Refrigerate leftovers in an airtight container for up to 3–4 days.
Q: What’s the best way to reheat them?
A: Reheat in a 400°F (205°C) oven or air fryer until hot and the edges become crisp again. Microwaving works but won’t give you crispy edges.
Q: Can I freeze roasted cabbage steaks?
A: Freezing is possible, but the cabbage will become softer after thawing. Fresh or refrigerated leftovers have a better texture.
Q: Can I make these in an air fryer?
A: Yes. Cook at approximately 375°F (190°C) for 12–18 minutes, depending on thickness and your air fryer. Flip halfway through.
Q: Are cabbage steaks keto-friendly?
A: Yes. Cabbage is relatively low in carbohydrates, and this version is high in fat and low in net carbs. Check your specific ingredients if you’re following a strict keto plan.
Q: Can I add meat to make this a complete dinner?
A: Definitely. Grilled chicken, steak, sausage, ground beef, or shredded rotisserie chicken pair beautifully with roasted cabbage.
Q: Can I use pre-shredded cabbage?
A: Not for this particular recipe. You need a whole head of cabbage to create the thick steak shape.
