Spoon this 1 rich butter blend over raw thick cabbage slices into a baking sheet for a low carb dinner that’s surprisingly filling
This Low Carb Loaded Cabbage Steaks recipe is a game-changer for anyone looking to turn a humble vegetable into a decadent, savory centerpiece. By roasting the cabbage at a high temperature, you transform its fibrous texture into something tender and almost buttery, while the parmesan-bacon-butter crust provides a salty, smoky “cap” that mimics the satisfaction of a loaded baked potato without the heavy carbs.
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Low Carb Loaded Cabbage Steaks
Ingredients:
| Ingredient | Amount |
| Green cabbage (cut into 1-inch steaks) | 1 medium head (2–2.5 lbs) |
| Unsalted butter (melted) | 6 tablespoons |
| Crispy bacon (cooked and crumbled) | 6 slices (approx. 1/2 cup) |
| Parmesan cheese (grated) | 1/2 cup |
| Garlic (minced) | 3 cloves |
| Smoked paprika | 1/2 teaspoon |
| Kosher salt & Black pepper | 1/2 tsp salt / 1/4 tsp pepper |
| Fresh parsley (optional garnish) | 2 tablespoons |
Directions:
Step 1: The High-Heat Prep: Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper and lightly grease it.
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Tip: Don’t skip the parchment paper! The parmesan and butter will bubble over the sides of the cabbage, and without parchment, that delicious cheese crust will stick to the metal pan instead of the vegetable.
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Step 2: The “Steak” Cut: Remove the outer wilted leaves. Stand the cabbage on its stem and slice into thick rounds, about 3/4 to 1 inch thick. Lay them flat on the baking sheet. If any small outer leaves fall off, tuck them back under the steaks; they become the best “chips” in the pan.
Step 3: The Loaded Butter Blend: In a small bowl, stir together the melted butter, bacon bits, minced garlic, parmesan, smoked paprika, salt, and pepper. This will be a thick, chunky paste.
Step 4: The Topping: Spoon the mixture onto the center of each cabbage steak and use the back of the spoon to spread it toward the edges.
Tip: Try to press the bacon bits down into the cabbage slightly so they stay put during the roasting process.
Step 5: The Roast: Bake for 20–25 minutes. You are looking for the center of the cabbage to be fork-tender and the parmesan-bacon topping to be deep golden brown and sizzling.
Step 6: The “Set” Rest: Let the steaks sit for 3–5 minutes before moving them. This allows the melted cheese to “grip” the cabbage so the topping doesn’t slide off when you lift them with a spatula.
