This is my kind of weeknight side dish: thick cabbage “steaks” laid out on a baking sheet, then absolutely drenched in one savory mixture of melted butter, minced garlic, onion powder, smoky paprika, and crispy bacon bits. As it roasts, the cabbage softens around the edges, the centers stay a little tender, and all that buttery bacon goodness sinks into the layers. It feels a little Southern in spirit—simple ingredients, big flavor, and a little bacon love—without needing a lot of hands-on time. It’s the kind of dish that looks humble going into the oven but comes out way more satisfying than you’d expect.
Serve these roasted cabbage steaks hot, straight from the baking sheet, with any simple protein you’ve got going—grilled chicken, pork chops, meatloaf, or even a rotisserie chicken on a busy night. I also like to tuck them next to mashed potatoes or roasted sweet potatoes to soak up that extra garlic-bacon butter. For something lighter, pair them with a simple green salad and crusty bread to make the cabbage the star. A squeeze of lemon or a sprinkle of Parmesan at the table can brighten things up if you’re serving richer mains.
Southern Roasted Cabbage Steaks with Garlic Bacon ButterServings: 4
Ingredients
1 medium green cabbage (about 2 to 2 1/2 pounds)
6 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 cup crispy cooked bacon bits (from about 6 slices bacon)
1 tablespoon olive oil (for greasing the baking sheet, optional)
Chopped fresh parsley, for garnish (optional)
Directions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it with olive oil so the cabbage doesn’t stick.
Prep the cabbage: Remove any wilted outer leaves and trim just enough off the bottom of the core so the cabbage sits flat. Slice the cabbage from top to bottom into 3/4-inch to 1-inch thick rounds. You should get about 4 to 6 “steaks,” depending on the size of your cabbage. Carefully transfer the slices to the prepared baking sheet, keeping them as intact as possible.
Arrange the cabbage slices in a single layer on the baking sheet, leaving a little space between each piece so the hot air can circulate and help them roast instead of steam.
Make the 1 mixture: In a small bowl, stir together the melted butter, minced garlic, onion powder, smoked paprika, kosher salt, black pepper, and crispy bacon bits until everything is well combined. This is the only mixture you’ll use for flavor and fat.
Drizzle the mixture: Using a spoon (or your hands if you don’t mind getting messy), drizzle and spread the garlic-bacon butter mixture evenly over the raw cabbage slices right on the baking sheet. Try to get some of the bacon bits and garlic onto each slice and into the nooks and crannies of the cabbage layers.
Roast the cabbage in the preheated oven for 20 to 25 minutes, until the edges are browned and crispy and the centers are tender when pierced with a fork. If your oven has hot spots, rotate the baking sheet halfway through for even roasting.
Taste and adjust: Once the cabbage is done, taste a small piece and sprinkle on a pinch more salt or pepper if needed. If there’s any buttery bacon mixture left in the bottom of the pan, spoon it back over the tops of the cabbage steaks.
Garnish with a little chopped fresh parsley if you like, then serve the cabbage steaks hot, straight from the baking sheet or transferred carefully to a serving platter. They’re best enjoyed right away while the edges are still crisp and the centers are soft and buttery.
Variations & Tips
For a slightly lighter version, swap half of the melted butter for olive oil; you’ll still get great flavor with a bit less richness. If you don’t eat pork, you can skip the bacon and add 2 to 3 tablespoons of grated Parmesan or smoked Gouda over the cabbage during the last 5 minutes of roasting for a savory finish. To make it spicier, add a pinch of red pepper flakes or a dash of hot sauce to the butter mixture before drizzling. You can also change up the herbs: stir in dried Italian seasoning, thyme, or rosemary with the onion powder and paprika for a different flavor profile. If you’re meal-prepping, slice the cabbage and cook the bacon up to 2 days ahead; store them separately in the fridge, then melt the butter and mix everything together right before roasting. Leftovers reheat well in a hot skillet or air fryer for a few minutes to bring back the crispy edges.
