These oven Roasted Cabbage Steaks make a satisfying side dish for many of your favorite meals. Topped with a creamy blue cheese dressing and loaded with bacon they are an easy to make side dish that everyone enjoys.
Oven roasted cabbage has a tender crisp texture and takes on a light, sweet flavor. It goes well with just about every type of meat (beef, chicken, pork, turkey, etc), fresh seafood and is even hearty enough to be used as a vegetarian main dish or easy side dish.
You don’t have to be on a keto or low carb diet to enjoy these roasted cabbage steaks. These are so flavorful and easy to make that you’ll want to make them again and again.
Roasted Cabbage Steak Recipe
(aka Loaded Cabbage Steaks)
You can find fresh, green cabbages in most grocery stores year round. You want to look for a whole cabbage with tight leaves that is firm. These cabbage will end up holding their shape when you slice them into cabbage steaks.
Avoid the kind of cabbage that have loose leaves such as savoy or napa cabbage. The leaves will often begin to fall apart when you slice them into steaks.
Red cabbage, while firm, take longer to cook in order for the slices to soften and the color will begin to fade. I would pass on using red cabbage for this recipe.
Ingredients needed for Loaded Roasted Cabbage Steaks:
- Large head green cabbage – you’ll cut the head of cabbage into 6 thick slices. You’ll want a cabbage that weighs about 3 pounds.
- Extra-virgin olive oil – use olive or whatever neutral tasting oil you like to use for cooking (canola, coconut, vegetable, etc).
- Seasonings – this includes Garlic powder, salt and black pepper.
- Slices thick-cut bacon, cooked crispy and crumbled – you’ll want to use several slices of bacon to make crumbles. I like thick cut bacon but you can always use your favorite. With 6 cabbage steaks you will want enough crispy bacon to top each one with about a well rounded tablespoon of bacon.
- Blue cheese – use your favorite brand of blue cheese.
- Fresh parsley – this is optional but it does add a nice taste to the cabbage steaks.
To make the blue cheese dressing you’ll need:
- Sour cream – I prefer to use full fat sour cream in this recipe as I’m looking to avoid extra carbs that are found in the light or fat free versions.
- Mayonnaise – I use regular mayo for the same reasons I use regular sour cream.
- Worcestershire Sauce – this adds a nice savory flavor to the dressing
- Shallot – shallots have a very mild onion flavor. If you don’t have shallots then use a bit of yellow onion in its place. Just cut the amount in half if you are swapping out the shallots for onions.
- Blue cheese crumbles – use your favorite brand
- Heavy cream – a bit of heavy cream helps to thin out the dressing so you can spoon or pour it over the cabbage steaks.
- Salt and Black Pepper – Use your favorite sea salt or kosher salt as well as fresh ground pepper. Add to taste.
How To Make Loaded Roasted Cabbage Steaks
Place top oven rack in the center position and pre-heat to 400°F. Line a large, rimmed baking sheet with parchment paper, aluminum foil or a silicon baking mat. Set aside.
Step 1: On a cutting board, with a sharp knife, cut the stem off the cabbage head to create a flat surface on the bottom. Carefully slice the cabbage, top to bottom, into 1-inch thick slices of cabbage.
Step 2: Transfer the sliced cabbage to the prepared baking sheet without overcrowding. Place on the baking sheet in a single layer. Lightly brush the cabbage with the olive oil and sprinkle with garlic powder. Season with salt and black pepper, to taste.
Place the sheet pan in the pre-heated oven and roast for 40-45 minutes, rotating the sheet once halfway through, or until the cabbage is nicely browned with crispy edges.
Roasting tip: The actual cook time will vary depending on how thick and evenly the cabbage is sliced and the amount of moisture in the cabbage slices. For the best results, check the cabbage after 30 minutes and adjust final cook time accordingly.
Once the cabbage is in the oven, prepare the dressing by combining the sour cream, mayonnaise, Worcestershire sauce, shallot, blue cheese, and heavy cream in a small bowl. Season with salt and black pepper, to taste, and whisk vigorously until thoroughly combined. Set aside.
Step 3: Remove the baking sheet from the oven and cool for several minutes. Drizzle each cabbage steak with some of the blue cheese dressing and top with the crumbled bacon and blue cheese. Garnish with the fresh parsley and serve immediately. Enjoy!
How to Keep Cabbage Steaks from Falling Apart
To keep your cabbage steaks from falling apart, follow these steps:
Before slicing into steaks start by peeling off the outer leaves that are dry or damaged.
Cut enough off the stem so the cabbage will not roll. Don’t cut the stem out of the core of the cabbage. Slice the cabbage from the top (crown of the cabbage) to the stem. The stem runs through the middle of the cabbage with the leaves coming out from the stem. Leaving the stem intact will help to keep the leaves from falling apart.
Cut the slices into 1 inch thick cabbage slices. Thicker slices will stay together better. Thinner ones fall apart easily.
Use a large spatula when transferring the cabbage steaks to the baking sheet. This will help keep the inner leaves from separating. If they do spread out a bit just curl them back into place.
To keep the leaves from unfolding while they cook you can place the cabbage steaks touching each other on the baking pan. This helps them to hold their shape.
How to Store Leftover Roasted Cabbage Steaks:
Roasted Cabbage Steaks are best served soon after cooking. Leftover cabbage steaks can be stored in an airtight container in the refrigerator for up to three days.
To reheat, microwave them in 30-second intervals. You can also heat them in the oven at 350 degrees F for 15 minutes, or until warmed through.
You can also reheat these cabbage steaks in the air fryer by heating at 350 degrees F for 3 to 5 minutes.
What to Serve with Roasted Cabbage Steaks:
Cabbage steaks make a great side dish or as a vegetarian main. The flavor pairs well with pork, beef, chicken and more. It’s a perfect side dish for those on the keto diet. Try serving it with some of these dishes:
Mediterranean Lemon Herb Chicken
Meal Prep Tips:
Here are some meal prep tips that you can use for this roasted cabbage steaks recipe.
Mix up the blue cheese dressing and store 3 to 5 day before you make the cabbage steaks.
You can wash and slice the cabbage steaks several days ahead of time. You’ll want to store them stacked up in a storage container so they hold their shape. I’ve also placed a stack of cut cabbage steaks on some plastic wrap so I could pull it around the steaks tightly to prevent them from falling apart.
Try this recipe and love it? Review it by clicking the star rating ⭐⭐⭐⭐⭐ on the recipe card! This helps other readers to find this recipe since the recipe rating will encourage search engines, such as Google, to suggest it to others. This helps support Remake My Plate as we are a reader supported publication.
Roasted Cabbage Steaks (Easy Oven Baked Recipe)
Equipment
- baking sheet
- Sharp knife
Ingredients
Roasted Cabbage Steaks
- 1 head Green Cabbage
- 2 tablespoons olive oil
- 1 teaspoon Garlic Powder
- 6 slices Bacon thick cut, cooked and crumbled
- 2 ounces Blue Cheese
- 3 tablespoons fresh parsley chopped
- Salt and Pepper to taste
Blue Cheese Dressing
- 1/2 cup Sour Cream
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 Shallot finely minced
- 2 ounces Blue Cheese
- 2 tablespoons Heavy Whipping Cream
- Salt and Pepper to taste
Instructions
- Place top oven rack in the center position and pre-heat to 400°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
- Cut the stem off the cabbage head to create a flat surface on the bottom. Carefully slice the cabbage, top to bottom, into 1-inch sections.
- Transfer the sliced cabbage to the prepared baking sheet without overcrowding. Lightly brush the cabbage with the olive oil and sprinkle with garlic powder. Season with salt and black pepper, to taste.
- Place the baking sheet in the pre-heated oven and roast for 40-45minutes, rotating the sheet once halfway through, or until the cabbage is nicely browned and crispy on the edges.
- Once the cabbage is in the oven, prepare the dressing by combining the sour cream, mayonnaise, Worcestershire sauce (if using), shallot, blue cheese, and heavy cream in a medium bowl. Season with salt and black pepper, to taste, and whisk vigorously until thoroughly combined. Set aside.
- Remove the baking sheet from the oven and cool for several minutes. Drizzle each cabbage steak with some of the blue cheese dressing and top with the crumbled bacon and blue cheese. Garnish with the fresh parsley and serve immediately.
Nutrition
Want to get new recipes sent directly to your inbox? Then subscribe to our newsletter (see below) and be the first to know when we post a new recipe as well as get weekly shopping, cooking and meal planning tips. Follow me on Pinterest where you can find links to our recipes as well as other recipes you and your family will enjoy.
This post may contain affiliate links. Please see our disclosure policy. If you click on the banner below you will be taken directly to my Etsy shop to see the digital items currently listed.
