Loaded cabbage steaks are one of my favorite ways to eat more of this leafy, cruciferous vegetable. Thick slices of oven roasted cabbage are piled high with tomatoes, avocado, goat cheese, and more bacon. It a nutrient rich dish that makes for a delicious alternative to your basic lettuce based salad. Created for two, with center cut cabbage steaks, you can expand this recipe to serve a crowd.
Originally appearing on the blog in August 2017, the recipe was last updated in February 2019.
Ever had a cabbage steak before? How about a loaded bacon cabbage steak? One that is oven roasted then piled high with all the toppings that make your taste buds scream “YES!!” while your inner health nut questions your food choices? Today these loaded bacon cabbage steaks are here to do just that.
We start with thick slices of center cut cabbage, which are oven roasted caramelize the edges and soften the center. Finish them off with a load of yummy toppings: cherry tomatoes, goat cheese, avocado, a drizzle of homemade creamy garlic herb dressing, and of course crispy bacon.
It makes a delicious meal all by itself, but it also makes a great pairing with shrimp or steak. Read on for a few tips and tricks, and find the full recipe below.
Making loaded cabbage steaks.
Cabbage steaks aren’t difficult to make. The method in this recipe calls for oven roasting, but you can also grill, braise, or pan fry them. The results are all slightly different, but they bring out the best in cabbage without the mushiness that can result from steaming or boiling.
To get them just right, there are a few things to know before we dive in to the recipe.
What is a cabbage steak?
A cabbage steak is a term that didn’t exist a couple years ago, but is becoming more and more trendy. It has nothing to do with beef and everything to do with how the vegetable is cut.
Instead of chopping the cabbage into wedges, shreds, or ripping the leaves apart, we slice it like a butcher would cut a steak from a larger hunk of meat. The goal here is a slice of cabbage that is an even 1″ thick and holds together while you cook it.
What’s the best way to cut the cabbage?
The easiest cut of the cabbage to work with is the center cut. The center cut keeps the stem intact with the rest of the steak, making it much easier to hold together and flip while cooking. It’s easiest to do when you are cooking for two to four people, as you can get four stem pieces from one whole cabbage.
Start by cutting the cabbage in half vertically, slicing the stem section in half. Using one half, vertically slice it into half again creating 2 quarters with equal parts of the stem. From those quarters slice 2 steaks that are 1″ to 1 1/2″ thick, being sure to include the stem. This stem section not only tastes great, but it is what gives the steak stability during cooking. Use the remaining cabbage in another recipe.
What’s the best pan for roasting cabbage steaks?
These loaded cabbage steaks were tested in the kitchen at least a dozen times. While a standard sheet pan had very good results, a cast iron skillet got the best results. Like when cooking an actual steak, the cast iron pan makes for a better sear on a cabbage steak too.
If you don’t have a cast iron skillet, a skillet, frying pan, or any oven safe pan will work, but it may not sear as nicely. When cooking these for a crowd, an unlined sheet pan works well. If you line it with parchment or foil, it won’t sear quickly enough and the center of the cabbage may become overdone.
What if I make extra bacon?
This recipe is for 2 people and calls for only one strip of bacon, which shouldn’t render a lot of excess bacon fat. It should be just enough for roasting the cabbage steaks.
If, like me, you make extra bacon, you’ll need to remove some of the extra bacon grease prior to adding the cabbage steaks. The easiest way to deal with bacon grease while it’s hot is to pour it into a ramekin or coffee mug. Make sure you left just enough to coat the bottom of the pan, about one tablespoon. Allow the extra grease to cool and solidify. You can keep it for other recipes or dispose of it in the trash in its solid state.
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Loaded Cabbage Steaks Recipe
Piled high with tomatoes, avocado, goat cheese, bacon, and homemade garlic herb dressing these loaded cabbage steaks will satisfy your tastebuds and fill your bellies.
Like many salads, they don’t keep well once assembled. However, if you don’t assemble them in advance, you can reheat the cabbage steaks in the oven and load them up as you are ready to eat.
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- 2 center cut cabbage steaks
- 1 slice thick cut bacon
- 1/2 avocado
- 10 cherry tomatoes
- 2 TBSP goat cheese
- salt, to taste
- pepper, to taste
- 4 TBSP Creamy Garlic Herb Dressing
- To make the center cut cabbage steaks, slice the cabbage in half vertically, splitting the stem section in two. Using only one half, again slice it in half vertically to create two quarters ensuring that the stem is split down the middle. Create two center cut steaks by slicing 1" to 1 1/2" sections along the stem, including equal parts of the stem in each steak. Use the remaining 1/2 cabbage and cabbage wedges in another recipe.
- In a cold cast iron skillet (or other oven safe skillet) place the slice of bacon. Place the pan in a cold oven and turn the temperature up to 325 degrees. Cook the bacon 12 - 15 minutes or until desired degree of crispiness.*
- Remove cooked bacon from the pan and place on a paper towel to drain. Pour out excess bacon grease, leaving enough to coat the pan. Place the skillet back into the oven and increase the heat to 400 degrees.
- Once the oven is hot, carefully place the cabbage steaks into the skillet. Cook for 10 minutes, turn over, cook for an additional 10 minutes.
- Allow the cabbage 2 - 3 minutes to cool before topping.
- Slice the cherry tomatoes in half and chop the avocado and bacon.
- Divide all toppings among the two steaks, adding salt and pepper to taste.
- The full recipe for the dressing can be found here: https://reneenicoleskitchen.com/creamy-garlic-herb-dressing/
Nutrition Information:Yield: 2
Amount Per Serving: Calories: 275