Crispy 4-Ingredient Roasted Cabbage Steaks
Living out in the countryside, we’ve always been good at stretching simple ingredients—especially cabbage—but I never imagined it could become the star of the table. These roasted cabbage steaks first came about when I wanted to prepare a low-carb side dish for a friend watching her sugar intake. After tasting them, she pushed her fries aside and said, “Georgia, these are even better than fries.”
The outer edges roast until beautifully golden and crisp, while the inside stays soft and tender. As the cabbage cooks with bacon and black pepper, the kitchen fills with that warm, comforting aroma that feels like a traditional Sunday supper. With only a handful of ingredients and a hot oven, humble cabbage transforms into a rich, flavorful side dish that feels both rustic and fresh.
Serve them straight from the pan while they’re still sizzling, topped with crunchy bacon pieces. They pair wonderfully with grilled chicken, pork chops, or baked fish. During the summer, enjoy them alongside juicy tomatoes or a light salad; in colder months, they’re perfect with green beans or mashed cauliflower. And for those not avoiding carbs, they’re a delicious alternative to fries or roasted potatoes beside meatloaf or roast beef.
Roasted Cabbage Steaks with Bacon 🥬🥓
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Green cabbage | 1 medium (2–2½ lbs) | Trimmed and sliced into steaks |
| Olive oil | 4 tbsp | Plus extra for greasing foil |
| Thick-cut bacon | 4 slices | Cooked until crisp for topping |
| Black pepper | 1 tsp | Freshly ground |
Directions
1. Preheat the oven
Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and lightly coat it with olive oil.
2. Cook the bacon
Lay the bacon slices on the baking sheet and bake for 10–12 minutes until crisp. Remove and place on paper towels, keeping the bacon drippings on the pan.
3. Prepare the cabbage
Peel away any tough outer leaves and trim the base so the cabbage sits flat. Cut it into ¾–1 inch thick steaks.
4. Arrange and season
Place the cabbage steaks in a single layer on the baking sheet over the bacon drippings. Drizzle with olive oil and season generously with black pepper. Use another pan if needed so the cabbage isn’t crowded.
5. Roast
Bake for 20 minutes, then carefully flip each steak, scraping any browned bits back on top. Continue roasting for 15–20 more minutes until the edges are richly browned and the centers are tender.
6. Add the bacon
Crumble the cooled bacon into small pieces and sprinkle over the hot cabbage steaks.
7. Serve
Place on a serving platter or enjoy directly from the pan, spooning the savory drippings and bacon bits over the top. Serve right away while hot and crisp.
