Thick-cut cabbage steaks roasted at high heat until tender with crispy edges, coated in a rich garlic butter and smoky bacon mixture. This Southern-inspired side dish is simple, deeply flavorful, and surprisingly satisfying.
Course
Comfort Food, Low-Carb, Roasted Vegetables, Side Dish, Southern
Cuisine
American
Servings
4
Calories
220 kcal
Ezoic
Ingredients
1x
2x
3x
1 green cabbage about 2 to 2 1/2 lb
6 tbsp unsalted butter melted
3 cloves garlic minced
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp kosher salt plus more to taste
1/4 tsp black pepper
1/2 cup bacon bits crispy cooked
olive oil for pan if not using parchment
2 tbsp fresh parsley chopped, optional
Ezoic
Instructions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper or grease it well.
Remove any damaged outer cabbage leaves and trim the base so it sits flat.
Slice the cabbage into 3/4 to 1-inch thick rounds, creating 4 to 6 steaks.
Ezoic
Arrange the cabbage steaks on the baking sheet with a little space between each.
In a small bowl, mix melted butter, minced garlic, onion powder, smoked paprika, salt, pepper, and bacon bits.
Spoon the mixture evenly over each cabbage steak, working it into the layers where possible.
Ezoic
Roast for 20 to 25 minutes, rotating the pan halfway through if needed, until edges are browned and centers are tender.
Remove from oven and taste; add more salt if needed.
Spoon any pan juices back over the cabbage steaks and garnish with parsley if using. Serve warm.