Buffalo Chicken Roasted Cabbage Steaks

    makes 6 servings · prep time: 15 minutes · cook time: 30 minutes

    I love to serve these cabbage steaks during football season when we have a house full of people cheering on the Seahawks. It is always a quick-and-easy crowd-pleaser.


    • 1 large head green cabbage
    • 2 tablespoons olive oil
    • Sea salt and ground black pepper
    • 2 tablespoons butter
    • 1 cup Buffalo wing sauce
    • 3 cups shredded rotisserie chicken
    • ½ cup crumbled blue cheese
    • 2 ribs celery, sliced
    • 2 green onions, sliced, for garnish (optional)


    1.Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
    2.Slice the head of cabbage into 6 equal slices, cutting from the top down through the core. Arrange the cabbage slices in a single layer on the prepared baking sheet.
    3.Drizzle the cabbage with the olive oil and season generously with salt and pepper. Roast for 30 minutes, flipping the slices over halfway through.
    4.While the cabbage is roasting, heat the butter in a saucepan over medium-low heat. When the butter has melted, add the Buffalo sauce and whisk to combine. Add the chicken and toss to coat. Reduce the heat to low and continue warming until the cabbage has finished roasting.
    5.Top each cabbage slice with ½ cup of the chicken mixture, then some of the blue cheese, celery, and green onions, if using.

    CALORIES: 269 | FAT: 15 g | PROTEIN: 16 g | TOTAL CARBS: 9 g | DIETARY FIBER: 4.2 g | NET CARBS: 4.8 g