Buffalo chicken cabbage steaks roast thick cabbage slabs until the edges crisp, then pile on warm buffalo chicken, blue cheese, celery, and green onions. Rotisserie chicken keeps the topping fast while the oven does the rest. It is a knife-and-fork keto dinner with real game-day energy.
The Ultimate Low-Carb Game Day Snack!
When football season rolls around, the craving for spicy, tangy Buffalo wings is real. But if you’re looking for a healthier, crowd-pleasing alternative that’s just as satisfying, you’ve found it! These Buffalo Chicken Cabbage Steaks are an absolute game-changer. We roast thick slices of cabbage until they’re perfectly tender-crisp with caramelized edges, then load them up with zesty Buffalo chicken, creamy blue cheese, and a fresh crunch of celery. It’s all the flavor you love, packed into a brilliant, low-carb package that’s ridiculously easy to make. Perfect for a house full of cheering fans or a simple weeknight dinner!
Ingredients
• Makes 6 servings · Prep Time: 15 minutes · Cook Time: 30 minutes
• 1 large head green cabbage
• 2 tablespoons / 30 mL (1 fl oz) olive oil
• Sea salt and ground black pepper, to taste
• 2 tablespoons / 28 g (0.99 oz) butter
• 1 cup / 240 mL Buffalo wing sauce
• 3 cups / 450 g (15.9 oz) shredded rotisserie chicken
• ½ cup / 57 g (2.01 oz) crumbled blue cheese
• 2 ribs celery, thinly sliced
• 2 green onions, sliced, for garnish
Instructions
1. Directions1. Prepare for Roasting: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Cut the Cabbage Steaks: Carefully slice the head of cabbage vertically through the core into 6 one-inch-thick “steaks.” Keeping a piece of the core on each slice helps it hold together. Arrange them in a single layer on the prepared baking sheet.
3. Roast to Perfection: Drizzle the cabbage steaks with olive oil, then season generously on both sides with sea salt and black pepper. Roast for 30 minutes, carefully flipping the steaks halfway through, until the edges are crispy and the centers are tender.
4. Make the Buffalo Chicken: While the cabbage roasts, melt the butter in a saucepan over medium-low heat. Whisk in the Buffalo sauce until smooth. Add the shredded rotisserie chicken and stir until every piece is coated in the spicy sauce. Keep warm over low heat.
5. Assemble and Serve: Once the cabbage is roasted, transfer the steaks to a serving platter. Top each one generously with the warm Buffalo chicken mixture, followed by a sprinkle of crumbled blue cheese, sliced celery, and fresh green onions. Serve immediately and enjoy!
Nutritional Information
• Per Serving:CALORIES: 269 | FAT: 15 g (0.53 oz) | PROTEIN: 16 g (0.56 oz) | TOTAL CARBS: 9 g (0.32 oz) | DIETARY FIBER: 4.2 g (0.15 oz) | NET CARBS: 4.8 g (0.17 oz)
Pro Tips
• To ensure your cabbage steaks don’t fall apart, cut them about 1-inch thick and make sure each slice has a piece of the core attached to hold the leaves together.
• Control the heat by choosing your Buffalo sauce wisely. Use a mild sauce for less spice, or add a dash of cayenne pepper to the sauce for an extra kick.
• Not a fan of blue cheese? Swap it out for crumbled feta, shredded mozzarella, or a drizzle of ranch dressing for a creamier finish.
• You can prep the Buffalo chicken mixture a day in advance and store it in the fridge. Simply reheat it on the stovetop while the cabbage steaks are roasting for a super-fast assembly.
FAQ
Q: How do I keep my cabbage steaks from falling apart
A: The key is to cut the cabbage steaks about one-inch thick and ensure each slice includes a piece of the core. The core acts as a binder, holding the leaves together during roasting.
Q: What can I use instead of blue cheese
A: If you’re not a fan of blue cheese, you can substitute it with crumbled feta, shredded mozzarella, or a drizzle of ranch dressing for a different creamy flavor.
Q: Is this recipe keto-friendly
A: Yes, with only 4.8 grams (0.17 oz) of net carbs per serving, these Buffalo Chicken Cabbage Steaks are a great option for a ketogenic or low-carb diet.
Q: Can I prepare any part of this dish ahead of time
A: Yes, for a quicker meal, you can make the Buffalo chicken mixture up to a day in advance. Store it in an airtight container in the refrigerator and simply reheat it on the stovetop while the cabbage is roasting.
Pro Tips
- Slice the cabbage into 1-inch steaks and leave a piece of core attached to each one — it holds the leaves together in the oven.
- Flip the steaks halfway through the 30-minute roast so the edges crisp evenly while the centers stay tender.
- Choose your Buffalo sauce for the heat you want — mild for the family, or a dash of cayenne stirred in for more fire.
- Make the buffalo chicken mixture a day ahead and rewarm it on the stovetop while the cabbage roasts.
- Not a blue cheese fan? Crumbled feta, shredded mozzarella, or a drizzle of ranch all work on top.
Frequently Asked Questions
Are buffalo chicken cabbage steaks keto?
Yes: each serving has 9 g of total carbs and 4.2 g of fiber (4.8 g net), with 16 g of protein and 15 g of fat.
How do I keep the cabbage steaks from falling apart?
Cut them about 1 inch thick and keep a piece of the core in every slice — it is the glue that holds the leaves together.
Can I make them ahead of time?
The buffalo chicken topping can be made a day ahead and rewarmed; roast the cabbage steaks fresh so they keep their crisp edges.
What can I use instead of rotisserie chicken?
Any cooked, shredded chicken works — poached or leftover roasted chicken tossed in the same buttery Buffalo sauce.
Recipe card below.
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Ingredients
Method
- Directions1. Prepare for Roasting: Preheat your oven to 425°F (220°C).
- Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Cut the Cabbage Steaks: Carefully slice the head of cabbage vertically through the core into 6 one-inch-thick steaks.
- Keeping a piece of the core on each slice helps it hold together.
- Arrange them in a single layer on the prepared baking sheet.
- Roast to Perfection: Drizzle the cabbage steaks with olive oil, then season generously on both sides with sea salt and black pepper.
- Roast for 30 minutes, carefully flipping the steaks halfway through, until the edges are crispy and the centers are tender.
- Make the Buffalo Chicken: While the cabbage roasts, melt the butter in a saucepan over medium-low heat.
- Whisk in the Buffalo sauce until smooth.
- Add the shredded rotisserie chicken and stir until every piece is coated in the spicy sauce.
- Keep warm over low heat.
- Assemble and Serve: Once the cabbage is roasted, transfer the steaks to a serving platter.
- Top each one generously with the warm Buffalo chicken mixture, followed by a sprinkle of crumbled blue cheese, sliced celery, and fresh green onions.
- Serve immediately and enjoy!
