Forget everything you thought you knew about boring, boiled cabbage. We’re taking this humble vegetable and turning it into a show-stopping side dish that will have everyone asking for seconds. By slicing the cabbage into thick ‘steaks’ and roasting it at high heat, the edges become wonderfully caramelized and sweet, while the center stays tender. Top it with crispy, salty bacon, and you have a low-effort, high-reward dish that’s perfect for a busy weeknight but impressive enough for company.
Ingredients
• 1 medium head green or red cabbage, about 2 lbs / 900g
• 2 tablespoons (30 ml) avocado oil
• 4 slices bacon, about 4 oz / 115g, chopped
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Remove any wilted outer leaves from the cabbage. Trim the very bottom of the stem, but keep the core intact to hold the slices together. Place the cabbage flat-side down and slice into 1-inch thick rounds or ‘steaks’.
3. Arrange the cabbage steaks in a single layer on the prepared sheet pan. Drizzle with avocado oil, then use your hands or a brush to coat all sides.
4. Scatter the chopped bacon evenly over the top of the cabbage. Season generously with salt and freshly ground black pepper.
5. Roast for 20-25 minutes, until the cabbage is tender-crisp, the edges are deeply caramelized, and the bacon is cooked to your liking.
6. Serve immediately and enjoy!
Nutritional Information
• Please note: The provided is an estimate and will vary based on the exact and portion sizes used. Per serving (approximate): Calories: 220kcal | Fat: 18g | Carbohydrates: 10g | Fiber: 4g | Sugar: 5g | Protein: 7g
Pro Tips
• for Perfect Roasted Cabbage
• Don’t overcrowd the pan. Give the cabbage steaks plenty of space to ensure they roast and caramelize rather than steam.
• Keep the core intact when slicing. This is the secret to holding the beautiful ‘steak’ shape together while it bakes.
• Add other seasonings before baking for more flavor. A sprinkle of garlic powder, onion powder, or red pepper flakes works wonderfully.
• For even crispier bacon, you can give it a quick 1-2 minute pan-fry before scattering it over the cabbage.
FAQ
Q: How do I keep my cabbage steaks from falling apart
A: The secret is to trim only the very bottom of the stem but keep the core intact. The core holds the cabbage leaves together, allowing you to slice and roast them as whole ‘steaks’.
Q: Can I make this recipe vegetarian
A: Absolutely. Simply omit the bacon. To add more flavor, you can sprinkle the cabbage with garlic powder, onion powder, or red pepper flakes before roasting, as suggested in the pro tips.
Q: Why are my cabbage steaks steaming instead of roasting
A: This usually happens when the pan is overcrowded. Make sure to arrange the cabbage steaks in a single layer with plenty of space between them. This allows hot air to circulate, which caramelizes the edges rather than steaming the cabbage.
Q: How do I know when the cabbage is perfectly cooked
A: The cabbage is done when it is tender-crisp, the edges are deeply caramelized and browned, and the bacon is cooked to your liking. This should take about 20-25 minutes at 400°F (200°C).
