This is one of those weeknight recipes that looks almost too simple to work, but it totally does. Thick slices of raw cabbage get laid out on a baking sheet, then you spoon over one rich butter blend made with melted butter, crispy bacon bits, minced garlic, and parmesan cheese. The cabbage roasts until it’s tender with caramelized edges, and the buttery, cheesy bacon topping makes it feel like a low carb loaded baked potato—without the potato.
It’s a great option when you want something cozy and filling after work, but don’t have the energy for a complicated dinner.
These low carb loaded cabbage steaks are surprisingly satisfying on their own, but they’re perfect next to simple proteins like grilled chicken, pan-seared pork chops, or baked salmon. I like to add a crisp green salad or sliced cucumbers with ranch to keep things fresh and easy.
If you’re feeding non–low carb eaters, you can round out the meal with some crusty bread or roasted potatoes while you enjoy your cabbage steaks as your main. A squeeze of lemon or a dollop of sour cream on top right before serving brightens everything up.
Low Carb Loaded Cabbage Steaks with Rich Butter Bacon Blend
Servings: 4
Ingredients
1 medium green cabbage (about 2 to 2 1/2 pounds)
6 tablespoons unsalted butter, melted
6 slices bacon, cooked until crispy and crumbled (about 1/2 cup bacon bits)
3 cloves garlic, minced
1/2 cup grated parmesan cheese
1/2 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley (optional, for garnish)
Nonstick cooking spray or 1 tablespoon olive oil for the baking sheet
Directions
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup, then lightly grease it with nonstick spray or a thin layer of olive oil.
Prep the cabbage: Remove any wilted outer leaves from the cabbage and trim the stem just enough so it can stand upright without wobbling. Place the cabbage on a cutting board, standing on the stem end, and slice it into thick rounds about 3/4 to 1 inch thick. You should get 4 to 6 thick cabbage steaks, depending on the size of your cabbage.
Arrange the cabbage: Lay the raw thick cabbage slices flat on the prepared baking sheet in a single layer. Tuck in any loose pieces so they still sit under the main slice—those little bits get extra crispy and delicious.
Make the rich butter blend: In a medium bowl, stir together the melted butter, crispy bacon bits, minced garlic, grated parmesan cheese, smoked paprika, kosher salt, and black pepper until everything is well combined. The mixture will be thick and chunky from the bacon and cheese but still spoonable from the melted butter.
Spoon the butter blend over the cabbage: Using a spoon, divide the rich butter blend over the raw thick cabbage slices on the baking sheet. Spoon it right onto the center of each slice, then use the back of the spoon to gently spread it out toward the edges so each steak is coated. It’s okay if some of the buttery mixture drips onto the baking sheet—those bits will crisp up around the cabbage.
Roast the cabbage steaks: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes, or until the cabbage is tender in the center and the edges are browned and caramelized. The butter blend will bubble, the bacon will crisp, and the parmesan will turn golden on top.
Finish and serve: Carefully remove the baking sheet from the oven and let the cabbage steaks sit for 3 to 5 minutes to cool slightly and set. Sprinkle with chopped fresh parsley for a pop of color, if using. Use a spatula to lift each loaded cabbage steak onto plates, keeping as much of the buttery bacon topping on top as possible. Serve hot for a low carb dinner that’s surprisingly filling.
Variations & Tips
To save time on a busy night, cook and crumble the bacon in advance and store it in the fridge for up to 3 days; you can even melt the butter in a microwave-safe bowl and stir in the bacon, garlic, and parmesan right before dinner.
For extra richness, stir 1 to 2 tablespoons of sour cream or softened cream cheese into the butter blend before spooning it over the cabbage. If you like a little heat, add a pinch of red pepper flakes or cayenne to the butter mixture. You can swap parmesan for shredded cheddar or an Italian blend for a gooier, more loaded-baked-potato vibe.
For a vegetarian version, skip the bacon and add a handful of chopped walnuts or sunflower seeds to the butter blend for crunch, plus a little extra salt to make up for the missing bacon. If you’re cooking for a crowd, use two baking sheets and rotate them halfway through roasting so everything browns evenly. Leftovers reheat well in a hot skillet or air fryer for a few minutes to crisp the edges back up.