Garlic Parmesan Cabbage Steaks
Thick slabs of cabbage roasted until the edges are crisp and caramelized and the centers sweet and tender, with a garlicky parmesan finish.
Nutrition per serving
1 steak- Net carbs
- 6.4g
- Calories
- 161kcal
- Protein
- 4.8g
- Fat
- 12g
- Total carbs
- 11 g
- Fiber
- 4.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Bacon & blue cheese: Blue cheese melted over the top and crumbled bacon — steakhouse wedge-salad flavors on warm, charred cabbage.
- Scatter the blue cheese over the steaks for the last 3–4 minutes instead of the parmesan, then top with the bacon and parsley.
Pizza-style: Tomato sauce, mozzarella and pepperoni on the roasted steaks — a knife-and-fork "pizza" with a vegetable crust.
- After flipping and roasting for 10 minutes, spread each steak with 2 tablespoons of sauce, sprinkle with the Italian seasoning and top with the mozzarella and pepperoni.
- Roast 6–8 minutes more, until the cheese is bubbling and the pepperoni crisps at the edges.
- Nice to have (optional)
- Also add
- Nice to have (optional)
-
⅓ cup Parmesanleave out - Also add
- Nice to have (optional)
Estimated cost $3.58 for 4 servings ($0.89 each) · how we estimate
Instructions
-
Heat the oven to 425°F (220°C) and brush a large rimmed sheet pan with oil.
-
Pull off any loose outer leaves and trim the stem end flat. Stand the cabbage on its base and cut it from top to bottom, through the core, into 1-inch (2.5 cm) slabs. You will get about 4 good center steaks; keep the core in each so the leaves hold together, and save the rounded end pieces for slaw.
-
Stir the oil with the garlic powder, paprika, salt and pepper and brush it generously over both sides of each steak, letting it seep between the layers. Lay them on the pan in a single layer.
-
Roast 20 minutes, until the undersides are deep golden. Carefully flip with a wide spatula and roast 10–12 minutes more, until the edges are crisp and browned and a knife slides easily through the core.
-
Sprinkle with the parmesan and roast 3–4 minutes more, until melted and lightly golden. Scatter with parsley and serve with lemon wedges.
Tips for success
-
Cut through the core, not around it — the core is the glue that keeps each steak in one piece. A large, sharp chef's knife makes it easier. - Be generous with the oil. Cabbage soaks it up, and the oil is what turns the edges crisp and sweet rather than dry.
- Serve with crispy chicken thighs, sausage and peppers or steak bites, or spoon chimichurri over the top.
Nice to have, not needed
- A wide fish spatula makes flipping the steaks in one piece much easier — any wide spatula works with care.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Reheat in a 400°F (200°C) oven or air fryer for 6–8 minutes.
Refrigerate up to 3 days and reheat in a 400°F (200°C) oven or air fryer for 6–8 minutes.
Variations
2 variations, each with its own ingredients and macrosBacon & blue cheese
FlavorBlue cheese melted over the top and crumbled bacon — steakhouse wedge-salad flavors on warm, charred cabbage.
- Parmesan → blue cheese
- + 4 slices cooked bacon
6.7 g net · 231 kcal · 8.7 g protein · 18 g fat · ≈$1.27 per serving (+0.3 g net carbs vs the original)
Pizza-style
FlavorTomato sauce, mozzarella and pepperoni on the roasted steaks — a knife-and-fork "pizza" with a vegetable crust.
- + ½ cup plain tomato sauce or no-sugar marinara
- + 1 tsp Italian seasoning
- + ½ cup shredded mozzarella
- + 15 slices pepperoni
- no Parmesan
7.8 g net · 225 kcal · 7.2 g protein · 17 g fat · ≈$1.08 per serving (+1.4 g net carbs vs the original)
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