Crispy 4-Ingredient Roasted Cabbage Steaks
Out here in the country, we’ve always known how to make a little cabbage go a long way—but I never expected it to steal the show. These roasted cabbage steaks started as a low-carb side for a friend watching her sugar intake. After one bite, she set down her French fries and said, “Georgia, these are better than fries.”
The edges roast to a golden, crispy perfection while the centers stay tender, and the bacon with black pepper fills the kitchen with that cozy, Sunday-supper aroma. With just four ingredients and a hot oven, simple cabbage becomes a savory, satisfying side that feels both classic and modern.
Serve straight from the pan while sizzling, topped with bacon bits. Perfect with grilled chicken, pork chops, or baked fish. In summer, pair with fresh tomatoes or a crisp salad; in cooler months, serve alongside green beans or mashed cauliflower. And for anyone not counting carbs, they make a fantastic stand-in for fries or roasted potatoes next to meatloaf or roast beef.
Roasted Cabbage Steaks with Bacon 
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Green cabbage | 1 medium (2–2½ lbs) | Trimmed and sliced into steaks |
| Olive oil | 4 tbsp | Plus extra for greasing foil |
| Thick-cut bacon | 4 slices | Crisped for topping |
| Black pepper | 1 tsp | Freshly ground |
Directions
-
- Preheat the oven
Set oven to 425°F (220°C). Line a rimmed baking sheet with foil and lightly grease with olive oil.
- Preheat the oven
-
- Cook the bacon
Place bacon slices on the sheet and bake 10–12 minutes until crisp. Transfer to paper towels, leaving the drippings on the sheet. - Prep the cabbage
Remove tough outer leaves and trim the core so each cabbage steak sits flat. Slice into ¾–1-inch thick steaks. - Arrange and season
Place the cabbage steaks in a single layer over the bacon drippings. Drizzle with olive oil and sprinkle generously with black pepper. Use two pans if needed to avoid crowding. - Roast
Bake for 20 minutes, then flip carefully, scooping any browned bits back onto the steaks. Roast another 15–20 minutes until the edges are deeply golden and the centers are tender. - Finish with bacon
Crumble the cooled bacon into small bits and scatter over the hot cabbage steaks.
- Cook the bacon
- Serve
Transfer to a platter or serve directly from the pan, spooning drippings and bacon bits over the top. Enjoy immediately while crisp and flavorful.
