Cabbage steaks have crispy edges, buttery centers, and are easy to make with zero fuss. What could be easier than this nutritious veggie side dish?
Holly’s Recipe Highlights
- Flavor: Buttery, garlicky, with a lightly sweet roasted flavor, and caramelized edges.
- Skill Level: Simple ingredients and prep make this an exceptionally easy side dish.
- Time-Saving Tip: Prep ahead, store in the fridge right on the baking tray, then pop it in the oven when it’s time.
- Serving Suggestions: Great with grilled meats, roasted chicken, or sausage.
Must Have Ingredients
- Cabbage: Buy fully intact heads of cabbage for this recipe. Make sure the heads are firm without brown leaves. They should be heavy and full. I love green cabbage in this dish, but red cabbage works too.
- Butter: Browns and adds rich flavor; ghee works well too, and olive oil is perfect for a dairy-free option.
- Garlic: Fresh minced gives the best punch; swap with garlic powder if needed (less risk of scorching).
Variations
- Cheesy: Add some Parmesan in the last 5 minutes for a tasty topping.
- Smoky: Smoked paprika can be added to the butter mixture.
- Spicy: Try chili flakes or a pinch of cayenne for some heat.
- Herby: Add Italian seasoning or dried thyme to the butter mixture.
How to Make Cabbage Steaks
- Combine the butter, garlic, salt, and pepper.
- Remove the stem of the cabbage, and slice it into rounds.
- Brush with butter mixture. Bake in the preheated oven (full recipe below).
What to Eat with Cabbage Steaks
- Cabbage steaks will pair with almost any main dish. However, they will taste perfect with creamy Dijon pork medallions, bacon-wrapped chicken, or beef rouladen.
- Try it alongside some low-carb meatloaf or serve it with Italian sausage and peppers. It’s delish with so many things!
Best Ways to Store & Reheat
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. They are easy to grab and reheat for lunches or quick dinners.
- Reheat: Pop them into the oven or air fryer at 375°F until heated through to keep the edges crisp. The microwave works in a pinch, if you don’t mind a softer texture.
- Freeze: Freeze in a single layer first, then transfer to a freezer bag for up to 2 months. Once thawed, the texture is softer, so they are best added to casseroles, soups, or skillet meals.
Low Carb Cabbage Favorites
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Cabbage Steaks
Thick slices of cabbage brushed with garlic butter, roasted until tender and caramelized, with lightly charred edges.
Equipment
Ingredients
- 1 head cabbage with outside leaves removed
- 3 tablespoons butter melted
- 1 clove garlic minced
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Preheat the oven to 400℉.
- Stir together melted butter, garlic, salt and pepper in a small bowl.
- Cut the stem off the cabbage so the bottom is flat. Place the cabbage flat side down and slice into ½-inch thick rounds.
- Place on a rimmed baking sheet and generously brush melted butter mixture over the rounds.
- Roast for 35-40 minutes. Broil for 1 to 2 minutes to lightly char, if desired.
Notes
- Remove the outer leaves, then wash the cabbage thoroughly. Remember to remove the tough, woody core from each slice.
- Make sure each slice is the same width, so that cabbage steaks will all cook at the same rate.
Nutrition Information
Calories: 67kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 200mg | Potassium: 197mg | Fiber: 3g | Sugar: 4g | Vitamin A: 243IU | Vitamin C: 42mg | Calcium: 48mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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