Out here in the country, we’ve always known how to stretch a head of cabbage—but I never expected it to become the star of the table. These roasted cabbage steaks started as a low-carb side for a friend watching her sugars. After one bite, she set down her French fries and said, “Georgia, these are better than fries.”

The edges turn golden and crispy in the oven, the centers stay tender, and the bacon with black pepper makes the whole kitchen smell like Sunday supper at Grandma’s. With just four ingredients and a hot oven, humble cabbage transforms into a savory, crispy side that feels both old-fashioned and perfectly suited to today’s lighter cooking.

Serve straight from the tray while sizzling, topped with bacon bits. They’re wonderful with grilled chicken, pork chops, or baked fish. In summer, pair with fresh tomatoes or salad; in cooler months, serve alongside green beans or mashed cauliflower. For those not watching carbs, they stand in beautifully for fries or roasted potatoes next to meatloaf or roast beef.

Roasted Cabbage Steaks with Bacon 🥬🥓

Ingredients

Directions

1. Preheat oven: 425°F (220°C). Line a rimmed baking sheet with foil and lightly grease with olive oil.
2. Cook bacon: Lay slices on sheet and bake 10–12 minutes until crisp. Transfer to paper towels; leave drippings on sheet.
3. Prep cabbage: Remove tough outer leaves. Trim core so cabbage sits flat. Slice into ¾–1-inch “steaks.”
4. Arrange: Place steaks in single layer on sheet over bacon drippings. Use two pans if crowded.
5. Season: Drizzle olive oil over cabbage, spread evenly, and sprinkle generously with black pepper.
6. Roast: Bake 20 minutes. Flip carefully, scooping browned bits back on top. Roast another 15–20 minutes until edges are deep golden and centers tender.
7. Finish: Crumble cooled bacon into bits. Scatter over hot cabbage steaks.
8. Serve: Transfer to platter or serve directly from tray, spooning drippings and bacon bits over the top. Enjoy immediately while crisp.