Name: 30-Minute Loaded Cabbage Steaks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 center cut cabbage steaks; 1 slice thick cut bacon; 1/2 avocado; 10 cherry tomatoes; 2 tablespoons goat cheese; kosher salt (to taste); black pepper (to taste); [4 TBSP Creamy Garlic Herb Dressing]

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These loaded cabbage steaks are piled high with tomato, avocado, goat cheese, and bacon, then drizzled with a homemade garlic dressing to become one of my favorite ways to eat cabbage. We carve the cabbage steaks cut from the center of a green cabbage, then oven roast them until fork tender. Created for two servings, this dish comes together in just 30 minutes and you can easily expand it to serve a crowd.

A roasted cabbage steak loaded with toppings.

What Are Roasted Cabbage Steaks?

A cabbage steak is a term that didn’t exist a couple of 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 chunk of meat. The goal here is a slice of cabbage that is an even 1″ thick and holds together while you cook it.

This version of roasted cabbage steaks comes fully loaded!

What You Need

We start with thick slices of center-cut cabbage, oven roast it to caramelize the edges and soften the center then finish them with a load of yummy toppings: cherry tomatoes, goat cheese, avocado, a drizzle of homemade creamy garlic herb dressing, and crispy bacon. It’s kind of like a warm version of a club salad.

Ingredients for loaded bacon cabbage steaks laid out on a cutting board. — Ingredients for loaded cabbage steaks: green cabbage, panko bread crumbs, avocado, grape tomatoes, goat cheese, kosher salt, black pepper, and creamy garlic dressing. Not pictured: bacon.

How To Cut Center Cut Cabbage Steaks

The easiest cut of the cabbage to work with in this cabbage steak recipe is the center cut. The center cut keeps the stem of the cabbage head intact with the rest of the steak, making the sliced cabbage steaks easier to hold together and flip while cooking. It’s easiest to do when cooking for two to four people, as you can get four stem pieces from one whole cabbage.

Start with a head of cabbage and cut it vertically, from top to stem, and 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 inch thick, being sure to include the stem. This stem section tastes great, but it also gives the steak stability during cooking.

Use the remaining cabbage in another recipe.

Recommended Kitchen Tools

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medium cast iron skillet – 10.25″ or 12″
sharp chef’s knife
cutting board

How To Make Loaded Cabbage Steaks

These loaded 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 cabbage steak recipes. The results are all slightly different, but the high heat involved brings out the best in cabbage without the mushiness (or stinkiness) that can result from steaming or boiling.

Place the bacon in a cold cast-iron skillet (or another oven-safe skillet) and put the pan in the oven, and turn the temperature up to 325ºF degrees. Cook the bacon 12 – 15 minutes or until crispy.
Remove cooked bacon from the pan and set it aside. Remove excess fat, leaving enough to coat the pan.
Return the pan to the oven and turn the heat up to 400ºF.
Place the cabbage slices into the skillet when the oven reaches 400ºF. Cook for 10 minutes, flip the cabbage slices, season with salt and pepper, then cook for 10 more minutes.
Rest the cabbage for 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, add salt and pepper to taste as needed, and drizzle with the dressing.

Creamy garlic herb dressing in a glass bottle on a blue napkin.

The Best Pan For Roasting Cabbage Steaks

I tested these Roasted Cabbage Steaks at least a dozen times. A standard sheet pan had good results, but a cast-iron skillet got the best results. Like when cooking an actual steak, the heat retained by the cast iron pan gave the cabbage a better sear, resulting in far more caramelized bits on the edges of the cabbage.

If you don’t have a cast iron skillet, an oven safe frying pan made from stainless steel or carbon steel should also do a good job, but it may not sear as nicely. If a sheet pan or baking sheet is your best option, don’t line it with aluminum foil or parchment. The extra layer can slow down the heat transfer, meaning it won’t sear as quickly and the center of the cabbage may become overdone by the time the outside starts to get crispy. Instead, prepare the baking sheet the same way you would the skillet by coating it with bacon grease.

Tips For Success

Here are a few of my favorite tips to get these loaded cabbage steaks to turn out right the first time and every time.

Your pan needs to be super-hot to create all the caramelized goodness. This is why we preheat the oven with the pan in it and recommend a skillet over a baking sheet for best results.
Cabbage is fully cooked when it is fork-tender. Like roasted brussels sprouts or asparagus, it tastes best when it’s not cooked to mush.
Like any salad, don’t add the toppings until you are ready to serve it. Roasted cabbage tastes best while still warm, but the toppings taste best while cold. You cannot keep them both at their ideal temps if you dress the cabbage to early.

Overhead vertical shot of a cabbage steak on a white plate loaded with toppings & dressing.

Serving Suggestions

These cabbage steaks can be served as a side dish or a main dish, it’s all about the portion size. As a side, you can serve it with my panko crusted rockfish or some simple roasted chicken, or even add some thinly sliced steak on top. If you’re looking for a reduced-meat meal, try doubling up the portions of this dish and serve it as the shining star.

A single bite of loaded roasted cabbage steak.

How To Store and Reheat

The cabbage part of this cabbage steak recipe will keep in the fridge for 2-3 days in an airtight container. However, like any other salad, once you top it you’ve got to eat it. The avocado will turn brown, the tomatoes will get mushy, and the whole thing just becomes unappetizing.

If you are planning for leftovers, don’t top your cabbage steaks until it’s time to eat them. Refrigerate leftovers, storing all components separately in airtight containers.

You can reheat your cabbage steaks in a low oven or on the stove top. Don’t overcook them – just heat them until they’re hot.

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