Who knew roasted cabbage was so delish? I grew up eating cabbage shredded and stir-fried and while that’s still a favorite, this recipe for Loaded Cabbage Steaks has quickly become a favorite in my keto household.

Instead of shredding up tons of heads of cabbage to feed a family, slice them up into big chunks, top them with delicious bacon and whatever else you like and pop them in oven while you spend more time with your family? I am sold.

Try these cabbage steaks with my Pork Chop recipe or pile it high with keto pulled pork for even more deliciousness.

Actual cook time will vary depending on how thick and evenly the cabbage is sliced and the amount of moisture in the cabbage slices. For best results, check after 30 minutes and adjust the final cook time accordingly.

Loaded Cabbage Steaks

To make your steaks you’ll need:

1 large head green cabbage, cut into 6 evenly thick slices
2 T. extra virgin olive oil
1 t. garlic powder
Sea salt and black pepper, to taste
6 slices thick-cut bacon, cooked crispy and crumbled
2 oz. blue cheese, crumbled
3 T. fresh parsley, chopped

Grab these ingredients for your keto blue cheese dressing:

½ c. full-fat sour cream
2 T. sugar-free mayonnaise
1½ t. Worcestershire sauce*
½ small shallot, very finely minced
2 oz. blue cheese crumbles
2 T. heavy cream
Sea salt and freshly cracked pepper, to taste

*Worcestershire sauce contains a small amount of sugar. Omit if avoiding sugar completely but I love me some wustershur (wink)

Loaded Cabbage Steaks with Blue Cheese Dressing

A delicious and easy keto side dish or dinner for quick weeknight meal.

Print Pin Rate

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 293kcal

Author: Iva Ursano

Ingredients

Cabbage Steak Ingredients:
1 large head green cabbage cut into 6 evenly thick slices
2 T. extra virgin olive oil
1 t. garlic powder
Sea salt and black pepper to taste
6 slices thick-cut bacon cooked crispy and crumbled
2 oz. blue cheese crumbled
3 T. fresh parsley chopped
Blue Cheese Dressing Ingredients:
½ c. full-fat sour cream
2 T. sugar-free mayonnaise
1½ t. Worcestershire sauce*
½ small shallot very finely minced
2 oz. blue cheese crumbles
2 T. heavy cream
Sea salt and freshly cracked pepper to taste
*Worcestershire sauce contains a small amount of sugar. Omit if avoiding sugar completely.

Instructions

1. Place the top oven rack in the center position and pre-heat to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
2. Cut the stem off the cabbage head to create a flat surface on the bottom. Carefully slice the cabbage, top to bottom, into ½-inch sections.
3. Transfer the sliced cabbage to the prepared baking sheet without overcrowding. Lightly brush the cabbage with olive oil and sprinkle it with garlic powder. Season with salt and black pepper, to taste.
4. Place the baking sheet in the preheated oven and roast for 40-45 minutes, rotating the sheet once halfway through, or until the cabbage is nicely browned and crispy on the edges.
5. Once the cabbage is in the oven, prepare the dressing by combining the sour cream, mayonnaise, Worcestershire sauce (if using), shallot, blue cheese, and heavy cream in a medium bowl. Season with salt and black pepper, to taste, and whisk vigorously until thoroughly combined. Set aside.
6. Remove the baking sheet from the oven and cool for several minutes. Drizzle each cabbage steak with some of the blue cheese dressing and top with the crumbled bacon and blue cheese. Garnish with the fresh parsley and serve immediately. Enjoy!

Nutrition

Calories: 293kcal

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