Crispy, golden brown parmesan crusted Cabbage Steaks... even the sentence tastes good. If you're looking for the perfect side dish to just about any grilled meat... then you've found it here. I love making these cabbage steaks- they're easy, inexpensive and absolutely satisfying.
Speaking of satisfying... here are a few more sides you'll love: Roasted Sweet Potatoes, Roasted Zucchini and Squash, Baked Zucchini with Crispy Parmesan Cheese... and my favorite, the Sizzling Cauliflower Steak Recipe. So good.
This recipe is: Low Carb, Keto Friendly and Gluten Free.
Table of Contents
Why You'll Love my Roasted Cabbage Steaks Recipe:
- These crusted cabbage steaks are incredibly easy to make!
- The perfect side dish for roasted meats, year round.
- Inexpensive ingredients with a sophisticated presentation- the perfect package.
- It works for both the low carb and keto diets.
- You can prep ahead and cook when you're ready!
- Great for any night of the week, or for a special occasion.
Is this Parmesan Cabbage Steaks Recipe Low Carb?
Ingredients for my Cabbage Steak Recipe:
- Green cabbage (buy a big one that has not had the core removed!).
- Bacon Fat: I have a huge jar of bacon drippings in the fridge. If you want to make this recipe vegetarian friendly, use Ghee instead.
- Dried spices: You can use other spices than the garlic, onion powder and smoked paprika... cumin is a great idea!
- Parmesan cheese: For this recipe, using freshly grated Parmesan is the ticket. If you're using a microplane to grate the cheese, use 1.5 cups.
- Sour cream and fresh herbs: these are optional ingredients, but really tie this dish together.
Ingredient Substitution Ideas:
- Bacon fat: you can use Clarified Butter, Ghee or even Avocado Oil (it has a high smoke point and neutral flavor). Avoid using olive oil as we are roasting at a high temperature.
- Parmesan Cheese: you can substitute a grated Pecorino Romano for the Parmesan if you would like.
Equipment Needed to make Cabbage Steak at Home:
PLEASE NOTE: The above links are affiliate links and I may earn a small commission from them. They are either the exact item I use in the recipe or a close substitute.
How to make Cabbage Steaks:
Check out the step-by-step photos below to guide you through the process at home. If you're looking for the full printable recipe and ingredient list, you'll find them in the recipe card at the bottom of this post.
Step 1: In a small bowl, add the melted bacon fat.
Step 2: Add the smoked paprika, garlic powder, onion powder, kosher salt, and black pepper to the melted bacon fat.
Step 3: Stir the spice mixture thoroughly until well combined.
Step 4: Using a brush, evenly coat the surface of each cabbage steak with the seasoned bacon fat mixture.
Step 5: Lightly sprinkle grated Parmesan cheese over each cabbage steak.
Step 6: Continue adding Parmesan cheese generously to ensure full coverage.
Step 7: Place the prepared cabbage steaks in a preheated oven at 400°F (200°C) and bake for 25 minutes.
Step 8: Remove the cabbage steaks from the oven and let them cool for a couple of minutes before serving.
Step 9: Enjoy them as a delicious low-carb side dish or a satisfying main course.
💡 Scott's Pro Tips:
- Slice carefully: If you are using a large cabbage, it might be a bit difficult to slice through. My suggestion is to make "half steaks" instead of full slices. The best idea is to slice the cabbage in half first, then place the cut side down on the cutting board. From there, slice the steaks through the core. This method is not only easier but also creates portion-sized servings.
- Only one side: So many recipes have people coating the cabbage on both sides. It is unnecessary. Cabbage acts like a big sponge and absorbs all the flavors. Its layers also leave room for the cooking fats to permeate, ensuring no sticking quickly. Do yourself a favor and just coat on one side.
- Red cabbage: I've been asked at my cooking school (this is where we first started creating this dish in 2012) if it is possible to use red cabbage in the place of the green. Absolutely. The only reason that red cabbage isn't my "go to," is that it stains and there is more cleanup. If you love red cabbage, use it interchangeably with the green.
📋 Roasted Cabbage Steak Recipe Variations:
- Balsamic Cabbage Steaks: this is a great recipe to bring out the sweetness that cabbage actually has hidden inside. Swap in ¼ cup avocado oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of diced garlic and 1 tablespoon of erythritol or other natural sweetener. Mix well and cook according to the instructions in the recipe card.
- Mediterranean Cabbage Steaks: Want to build some fantastic flavors? For this recipe, using red cabbage makes the feta cheese look striking for presentation. Use ½ cup avocado oil, 2 tablespoons of balsamic vinegar, 2 teaspoons of Dijon mustard, 1 tablespoon of natural sweetener, 1 clove of minced garlic, and 1 cup of crumbled Feta or goat cheese. Cook using the same method as shown on the recipe card.
- Lemon Roasted Cabbage Steak: a truly simple recipe that everyone will love. To make this recipe, use ¼ cup of avocado oil, 1 teaspoon of garlic powder and 2 tablespoons of freshly squeezed lemon juice. Be sure to add in the salt and pepper, then bake using the instructions from the recipe card.
Storing Roasted Cabbage Slices:
To store: Once the roasted cabbage slices have cooled to room temperature, I like to put them on a plate (simply because they are so large) and use parchment paper between the slices. This keeps the parmesan layer from getting soggy while chilling out in the fridge. Cover tightly with plastic wrap. It will last for about a week in the fridge, but the cabbage smell will get more pungent as the days progress.
To reheat: The only method I recommend for reheating the parmesan-crusted cabbage steaks is in the oven or toaster oven. Why? The parmesan will need to crisp up again; this does not happen on the stovetop or microwave. Preheat the oven to 400F, place the cabbage slices in a single layer on a baking sheet, and reheat until warm. Use the broiler if you want to re-crisp the parmesan crust.
To freeze: You CAN freeze these, but I do not recommend it. When the cabbage steaks defrost, they turn to mush. My recommendation is to enjoy them while they are fresh.
What to Eat with Cabbage Steaks:
These yummy baked slices of cabbage love to be paired with roasted or grilled meats. Here are some delicious, low carb and keto recipes:
Final Thoughts:
FAQs
Cabbage steaks taste nothing like raw cabbage or sauerkraut. They have a delicious, soft flavor which is brought about by the natural sugars caramelizing during the roasting process. The texture is soft yet structured and the aroma is delightful.
There is no need to soak cabbage before cooking. Soaking the cabbage may actually raise the water content too high which could greatly alter the outcome of the recipe.
Cabbage might be soaked to increase it's crispness when used in a coleslaw, for example, but again it is unnecessary.
Although not very common, it is possible that if your head of cabbage has small critters (worms, bugs etc) that you could soak the head in salted water for 20 minutes which would draw them out.
Overall, soaking cabbage is completely unnecessary.
Cabbage is actually quite a delicate ingredient when it is being roasted (which is what we do when cooking a cabbage steak). When roasting at 400F (200C), it only takes between 20-25 minutes when the roasting pan is set on the middle rack of the oven. It might only take between 18-20 minutes when closer to the top of the oven.
If you cook for much longer, the cabbage will begin to turn very soft and lose its structure.
Parmesan Crusted Cabbage Steaks
Ingredients
- 1 large green cabbage cut into 1-inch thick slices
- 6 tablespoons bacon fat melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ¼ cups grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the cabbage slices in a single layer on the lined baking sheet.
- Melt the bacon fat (or fat of your choice) and add to a small bowl. Combine the garlic powder, onion powder, smoked paprika, salt and pepper in the bowl with the melted fat.
- Using a silicone basting brush (or a spoon), brush the mixture evenly on all the cabbage steaks.
- Divide the Parmesan cheese evenly between all the cabbage steaks, ensuring that they are all well coated.
- Roast the cabbage on a rack in the middle of the oven for 20 minutes, rotating the pan halfway through. The cabbage should not be flipped!
- Turn on the broiler and broil until completely golden brown, about 5 minutes.
- Remove from the oven and allow to cool for 4-5 minutes before removing from the pan.
- Serve hot with a dollop of sour cream and some chopped chives or green onions. Enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
2 Responses
A question: do you think using butter flavored crisco might work? I love using ghee but I enjoy that as well...
Hi JT:
That's a good question. I've never used butter flavored crisco and have only used regular crisco for baking. Ghee or clarified butter would work great. If you end up trying the recipe with the butter flavored crisco, let me know how it turned out. Wish I had a better answer for you.
Thanks for writing and have a great day in the kitchen-
Scott