These oven-roasted cabbage steaks are an easy and delicious side dish that is topped with bacon and fresh herbs. This recipe is paleo, whole30, and AIP.

What are cabbage steaks?

Cabbage is one of my favorite vegetables! It’s cheap, easy to work with and a little goes a long way. Cabbage tastes great in soups, stir-fries, as well as roasted. Simply slice the cabbage into large steaks, roast it and top it with optional toppings like bacon and herbs for a flavorful side dish that’s savory, lightly crisp, and nutrient-dense.

How to make roasted cabbage steaks

• Remove the thick outer leaves from the cabbage and wash thoroughly. Slice into 1/2″-3/4″ thick steaks and place on the baking sheet. Brush with ghee on both sides and season with salt, pepper, and garlic.
• Transfer to the oven and roast for 20 minutes. Use a spatula to very gently flip the cabbage steaks and roast for another 15-20 minutes or until the cabbage is lightly crisped to your liking.
• Serve topped with bacon, parsley, and additional seasoning to taste.

What kind of cabbage should you use for cabbage steaks?

I really love red cabbage and it tastes great when roasted, so you can definitely make red cabbage steaks as well. However, I went with classic green cabbage for this recipe and that works wonderfully as well!

What can you serve this recipe with?

This simple side dish pairs well with a protein like an actual steak… double steak dinner sounds pretty good 😉 or chicken! Really, just think of it as a veggie side dish!

The Ingredients for this recipe

Cabbage

Picking out a large cabbage that’s an even size and doesn’t have any visible imperfections is best.

Ghee 

You can also use avocado oil if you don’t tolerate ghee.

Bacon

I love adding pairing the smoky flavor of bacon with the freshness of cabbage!

Parsley

Chives would also be a great herb for this dish.