Thick slices of green cabbage roasted in smoky bacon drippings until tender and caramelized, then topped with melty cheddar, sour cream, and a garlicky butter bacon blend that you’ll want to put on everything!
THE CHEESY, BACON-LOADED CABBAGE YOU’LL CRAVE!
I’ll be honest, I didn’t grow up loving cabbage. To me it was the boiled stuff that sat in the corner of the plate. Then I started roasting it in thick slabs, and now I make these cabbage steaks at least a few times a month! The edges get crispy and golden, the centers turn sweet and tender, and once you pile on cheese, bacon, and that rich garlic butter, it eats like a loaded baked potato without all the carbs. My husband asks for them constantly, and even my kids (yes, my picky eaters!) clean their plates.
This is a super simple weeknight meal that comes together with a handful of ingredients you probably already have on hand. A head of cabbage costs next to nothing, so it’s budget friendly too, and it’s packed with fiber and vitamin C. It’s comfort food that happens to be nutritious, which keeps everyone happy, including me!
Serve these as a main with a simple green salad, or as a side next to grilled chicken, pork chops, or a juicy steak. Either way, it’s a family favorite.
“I was skeptical about cabbage as dinner, but WOW. The butter bacon topping is unreal, and my teenage son went back for seconds. This is officially on repeat at our house!
– Melissa”
Frequently Asked Questions
Can I use a different type of cabbage?
Absolutely! Red cabbage works beautifully and gives you a gorgeous purple color. It’s a little denser, so add 5 minutes or so to the roasting time. I’d skip napa or savoy cabbage here, since their leaves are too loose to hold together as steaks.
How do I keep my cabbage steaks from falling apart?
The secret is the core! Slice straight down through the core so each steak has a piece of it holding the leaves together. The two outer slices will usually crumble a bit, but don’t toss them. Roast those pieces right alongside the steaks, since they get extra crispy and are honestly my favorite part.
Can I make these ahead of time?
Yes, of course! You can cook the bacon and slice the cabbage up to 2 days ahead and keep everything in the fridge. You can also fully roast the steaks, then reheat them in a 375°F oven for about 10 minutes before adding the cheese and toppings. I don’t recommend freezing them, since the cabbage turns watery once thawed.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back some of that crispness. The microwave works in a pinch, though the cabbage will be softer.
Can I make this without bacon?
Absolutely! Use 2 tablespoons of olive oil or avocado oil in place of the drippings and add an extra pinch of smoked paprika for that smoky flavor. You can also use turkey bacon. It won’t render as much fat, so just add a little oil to make up the difference.
Is this recipe keto friendly?
It is! Each serving comes in at about 13 grams of net carbs, and most of that comes from the cabbage itself. If you’re tracking closely, go a little lighter on the sour cream, or use full-fat Greek yogurt instead. Whatever you prefer!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Green Cabbage – One medium head, about 2½ pounds. Look for one that feels heavy for its size with tight, crisp leaves.
- Thick-Cut Bacon – Thick-cut gives you meaty, chewy crumbles and plenty of drippings for roasting. Regular bacon works too, just use a slice or two more.
- Bacon Drippings – This is liquid gold! It gives the cabbage that smoky, crispy edge. Top it off with olive oil if your bacon doesn’t render enough.
- Smoked Paprika & Garlic Powder – These season the steaks while they roast. I use garlic powder here because fresh garlic would burn in a hot oven.
- Unsalted Butter – This is the base of the butter bacon blend. Unsalted lets you control the salt, since the bacon and cheese already bring plenty.
- Fresh Garlic – Fresh garlic goes into the butter blend at the end, where it stays mellow and fragrant.
- Sharp Cheddar Cheese – Shred it yourself from a block if you can. It melts so much creamier than the bagged kind. Pepper jack is fun if you like a little heat!
- Sour Cream – This gives you that cool, creamy “loaded” finish. Plain Greek yogurt is a great swap.
- Green Onions or Chives – These add a pop of freshness and color to finish it off.
How to Make Low Carb Loaded Cabbage Steaks with Rich Butter Bacon Blend
Start by preheating your oven to 400°F and lining a large rimmed baking sheet with parchment paper. Cook the bacon in a large skillet over medium heat until it’s nice and crispy, about 8–10 minutes. Then move it to a paper towel–lined plate and pour 2 tablespoons of the drippings into a small bowl. Don’t wipe out that skillet! You’ll use it again in a bit.
While the bacon cooks, prep your cabbage. Peel off any wilted outer leaves, trim a thin sliver off the stem end, and stand the cabbage upright on its base. Slice straight down through the core into 1-inch-thick steaks. You should get about 4 good ones. Lay them on the baking sheet with the loose end pieces alongside them. Stir the garlic powder, smoked paprika, salt, and pepper into the reserved bacon drippings, then brush the mixture generously over both sides of each steak.
Roast for 20 minutes, then carefully flip each steak with a wide spatula. Brush on any leftover drippings and roast another 15–20 minutes, until the centers are fork-tender and the edges are deeply golden. You want some real color on those edges, since that’s where all the flavor is! Sprinkle the cheddar over the top and pop them back in the oven for 3–5 minutes, just until the cheese is melted and bubbly.
While the cheese melts, make the rich butter bacon blend. Set your bacon skillet over low heat, add the butter, and let it melt. Stir in the minced garlic and cook for about 30–60 seconds until fragrant. Don’t let it burn, or it’ll turn bitter! Take the pan off the heat and stir in most of the crumbled bacon, saving a little for topping. Taste it and add a pinch of salt or pepper if you think it needs it.
Spoon that warm butter bacon blend right over the cheesy steaks, add a dollop of sour cream, and finish with green onions and the remaining bacon. Boom — dinner is served!
Pro Tips
- Use a sharp, heavy knife – Cabbage is dense, so a big chef’s knife makes slicing safer and gives you cleaner steaks. Slow and steady wins here.
- Give them space – Don’t crowd the pan. If the steaks are touching, they’ll steam instead of roast, and you’ll miss out on those crispy, caramelized edges. Use two pans if you need to.
- Flip with care – A wide, thin metal spatula is your best friend here. Slide it all the way under the core so the steak flips in one piece.
- Season in layers – Between the bacon, cheese, and salt, it’s easy to overdo it. Season lightly up front and adjust the butter blend at the end, tasting as you go.
- Check for doneness at the core – Poke a fork into the thickest part near the core. If it slides in easily, you’re good to go. If not, give it another 5 minutes.
- Shred your own cheese – Block cheese melts smoother and creamier, and it only takes a minute to grate.
What to Serve with Low Carb Loaded Cabbage Steaks with Rich Butter Bacon Blend
These cabbage steaks are filling enough to stand on their own, but they’re also fantastic next to a simple protein. Here are a few of the ways we love to round out the meal:
- Grilled or Pan-Seared Chicken Thighs – This is my personal favorite! Juicy chicken alongside cheesy cabbage is a match made in heaven, and I am a happy camper every single time.
- Pork Chops – Cabbage and pork are a classic combo for a reason.
- Sliced Steak – Make it a “steak and steak” night for a fun, low carb dinner.
- Smoked Sausage or Kielbasa – Super simple and so cozy.
- Cucumber Tomato Salad – A light, fresh salad balances all that richness.
- Garlic Mashed Cauliflower – For a full-on comfort food plate that’s still low carb.
However you serve them, I have a feeling these will become a highly requested keeper of a recipe at your table too!
Low Carb Loaded Cabbage Steaks with Rich Butter Bacon Blend
Ingredients
Method
- Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
- Cook the bacon in a large skillet over medium heat for 8–10 minutes, until crispy. Transfer to a paper towel–lined plate, then pour 2 tablespoons of the drippings into a small bowl. Leave the skillet aside for later. Once cool, crumble the bacon.
- Remove any wilted outer leaves from the cabbage and trim a thin slice off the stem end. Stand it upright and slice down through the core into four 1-inch-thick steaks. Arrange them on the baking sheet, along with any loose end pieces.
- Stir the smoked paprika, garlic powder, kosher salt, and black pepper into the 2 tablespoons of bacon drippings. Brush generously over both sides of each cabbage steak.
- Roast for 20 minutes. Carefully flip each steak with a wide spatula, brush with any remaining drippings, and roast 15–20 minutes more, until fork-tender in the center and golden brown on the edges.
- Sprinkle 1 cup shredded cheddar evenly over the steaks and return to the oven for 3–5 minutes, until melted and bubbly.
- Meanwhile, melt 3 tablespoons butter in the reserved skillet over low heat. Add the minced garlic and cook for 30–60 seconds, until fragrant but not browned. Remove from the heat and stir in about three-quarters of the crumbled bacon.
- Spoon the butter bacon blend over the cheesy cabbage steaks. Top each with a dollop of sour cream (about 2 tablespoons), the remaining bacon, and the green onions. Serve warm.
