Description
These roasted cabbage steaks are an easy, healthy, and flavorful side dish featuring caramelized cabbage slices topped with crispy bacon and melted mozzarella cheese. Perfect for a low-carb, satisfying meal or side, they combine simple ingredients with roasting to bring out rich, savory flavors and a perfect texture.
Ingredients
Scale
Vegetables & Herbs
- 1 small head cabbage
- 3 cloves garlic, minced
- Fresh parsley, chopped
Oils & Fats
- 1/4 cup extra virgin olive oil
- 6 slices bacon
Dairy
- 1/2 cup shredded mozzarella cheese
Spices & Seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the Oven: Set your oven to 400°F (205°C) to prepare for roasting the cabbage steaks.
- Slice the Cabbage: On a wooden cutting board, slice the cabbage into 3/4 to 1-inch thick steak-style slices, ensuring even thickness for uniform cooking.
- Season and Oil the Cabbage: Brush both sides of the cabbage slices generously with extra virgin olive oil. Place them on a cookie sheet and sprinkle minced garlic, kosher salt, and black pepper evenly over each slice.
- Roast the Cabbage: Roast the cabbage steaks in the preheated oven for 20 minutes or until they appear caramelized and tender.
- Cook the Bacon: While the cabbage roasts, cook the bacon in a large skillet over medium heat until crispy. Remove from heat and let cool for 5 minutes, then chop the bacon into small pieces.
- Add Cheese to Cabbage: Remove the cabbage steaks from the oven and sprinkle shredded mozzarella cheese evenly over each slice.
- Finish Roasting: Return the cheese-topped cabbage steaks to the oven and roast for an additional 5 minutes or until the cheese is melted and bubbly.
- Top and Serve: Remove from oven, top each cabbage steak with chopped crispy bacon and fresh parsley. Serve immediately and enjoy!
Notes
- You can swap the mozzarella cheese for Parmesan, Cheddar, Provolone, or Swiss for different flavor profiles.
- Adding nuts or seeds on top before serving adds a crunchy texture to the dish.
- Cauliflower steaks can be used as an excellent alternative to cabbage if desired.
- Store leftovers in an airtight container in the fridge for up to one week.
- Reheat leftovers using a microwave or oven for best results.
- To freeze, allow the cabbage steaks to cool completely, then transfer to a freezer-safe bag and store for up to 3 months.
