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Low Carb Loaded Cabbage Steaks with Rich Butter Bacon Blend

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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!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner, Side Dish
Calories: 467
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 slices thick-cut bacon
  • 1 medium head green cabbage about 2½ pounds
  • 2 tablespoons reserved bacon drippings add olive oil to make 2 tablespoons if needed
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese 4 ounces
  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • ½ cup sour cream
  • 2 green onions thinly sliced (or 2 tablespoons chopped fresh chives)

Method
 

  1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle 1 cup shredded cheddar evenly over the steaks and return to the oven for 3–5 minutes, until melted and bubbly.
  7. 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.
  8. 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.

Nutrition

Calories: 467kcalCarbohydrates: 20gProtein: 17gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 92mgSodium: 940mgPotassium: 650mgFiber: 7gSugar: 10gVitamin A: 1300IUVitamin C: 90mgCalcium: 345mgIron: 1.6mg

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven or air fryer for 8–10 minutes to bring back the crisp edges. Freezing isn't recommended.
Healthy Swap: Use plain Greek yogurt in place of sour cream for extra protein. You can also cut the butter to 2 tablespoons to lighten things up.
Sodium Tip: Bacon and cheddar are both salty, so use unsalted butter and start with just ¼ teaspoon of salt on the steaks. Taste the finished dish and adjust from there. Lower-sodium bacon works great here too.

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