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Roasted Cabbage Steaks

4.8 stars (11 ratings)

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Cabbage isn’t just nutritious and healthy, it’s also super versatile! While many of us are familiar with cabbage in coleslaw and pickled for taco toppings, these Roasted Cabbage Steaks are my favorite. Piled high with tomato, avocado, bacon, and more, it’s one of my favorite ways to eat more of this leafy, cruciferous vegetable. Created for two, with center-cut cabbage, you can expand this recipe 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!

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.

What You Need

  • Center-cut cabbage steaks – You can cut them from green cabbage or red cabbage heads.
  • Bacon – Thick-cut bacon is excellent in this recipe.
  • Avocado – Adds a creamy texture and healthy fats.
  • Cherry or grape tomatoes – They are little, sweet, and pack a punch of flavor.
  • Goat cheese – Crumbles are easier to work with.
  • Kosher salt and black pepper – To taste – a little goes a long way.
  • Creamy Garlic Herb Dressing – Click for the homemade version, or use your favorite jarred creamy dressing.

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How To Make Cabbage Steaks Recipe

This roasted cabbage steaks recipe isn’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.

  1. 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 325F degrees. Cook the bacon 12 – 15 minutes or until crispy.
  2. Remove cooked bacon from the pan and set it aside. Remove excess fat, leaving enough to coat the pan. 
  3. Return the pan to the oven and turn the heat up to 400-F.
  4. Place the cabbage slices into the skillet when the oven reaches 400-F. Cook for 10 minutes, flip the cabbage slices, season with salt and pepper, then cook for 10 more minutes.
  5. Rest the cabbage for 2-3 minutes to cool before topping. 
  6. Slice the cherry tomatoes in half, and chop the avocado and bacon.
  7. 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.

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.

What’s 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.

What To Do With Extra Bacon Grease

This recipe is for 2 people and calls for only one strip of bacon, which should render just enough fat for roasting the cabbage steaks.

If, like me, you decide to cook the entire pack of bacon at once, you’ll need to remove excess bacon grease before 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 leave just enough to coat the bottom of the pan;  about 1 tablespoon. Allow the extra grease to cool and solidify. You can keep it for other recipes or dispose of it in the trash, or compost it in its solid state.

Tips For Success

Here are a few of my favorite tips for roasted cabbage steaks.

  • 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.


The best part about cooking in your own kitchen is that you can make all the changes you want in order to get a recipe to fit your own tastes. While some changes will sabotage as recipe, here are some changes you can safely make to this cabbage steak recipe while still getting delicious results.

  • Grilled Cabbage Steaks – Instead of roasting your cabbage steaks in the oven, try making them on the grill. To make this change, melt the bacon fat and brush it directly on the steaks with a pastry brush before grilling.
  • Change up the Cheese – Swap the goat cheese for other crumbly cheese like feta, blue cheese, or even a crumbly aged cheddar.
  • Toss up the toppings – Think of a cabbage steak a replacement for a spinach or lettuce salad base. Try an asian inspired version with green onions, shredded carrot, red pepper flakes, and a drizzle of soy sauce and olive oil or maybe try a caesar salad version with chunks of croutons, shaved parmesan cheese, and your favorite caesar dressing.
  • Make yours vegetarian – Swap the bacon fat for your favorite high heat cooking oil (mine is avocado) and omit the bacon.
  • Go super simple – Go back to the basics with crispy roasted cabbage steaks drizzled with extra virgin olive oil, a splash of white balsamic vinegar, and a sprinkle of salt and pepper.

Serving Suggestions

Doubling up the portions this dish is filling enough to be the star of the meal, but it also makes a hearty side dish to many other tasty recipes.

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.

If you like this recipe, please give it a FIVE-STAR rating and share it on your favorite social channel!

A roasted cabbage steak loaded with toppings.

Roasted Cabbage Steaks

Roasted cabbage steaks: Thick cabbage slices oven roasted in bacon fat, then loaded with delicious toppings and a creamy garlic dressing.
4.8 stars (11 ratings)
prep: 10 minutes
cook: 20 minutes
total: 30 minutes
servings: 2 servings


  • 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]


  • 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/

We are a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. Check out my Amazon shop to see all of my recommended kitchen tools.


Calories: 275kcal

Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

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About Renee N Gardner

I'm the recipe developer, food photographer, and mastermind behind Renee Nicole's Kitchen, where I help create kitchen confidence to inspire home cooks to become home chefs. No fancy fads here, just high-quality, homemade recipes featuring seasonal ingredients.

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26 Comments on “Roasted Cabbage Steaks”

  1. Thank you sharing your recipes. Just one suggestion though, please put the recipe right at the beginning so that those of us who don’t want read all of your narrative and scroll through a half a dozen or more pictures of your finished recipe and/or how you prepared it, can just get to the recipe. Thank you.

    • Pamela,

      Thank you for stopping by and taking the time to leave a comment. The recipe is at the bottom of the post on purpose, as it encourages you to scroll. Scrolling for you means a couple cents in ad revenue for me. This revenue helps to pay for all the required things (like web hosting and groceries) that keep this website up and running and allows me to continue to provide you with FREE content. Without that ad revenue, we would have to charge a monthly membership fee.

      To help you get to the recipe faster, I have the recipe set up in a black box, which makes it easier to identify when scrolling. Also in many of the posts there is a teal box at the top labeled “recipe highlights”. Expand it by clicking [show] and you’ll see all the recipe highlights, including a link that you can use to jump straight to the recipe.

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  2. 5 stars
    I have half a cabbage here and did not want more coleslaw… I”m going to try this!

    Thanks for making a point about using the stem to hold everything together! That’s one of those things I know perfectly well (in theory) and have a way of forgetting when I’m standing there with the knife! LOL

    • I know what you mean! I must have gone through at least 2 test rounds with them falling apart before the stem thing actually registered. They tasted fine, but they just didn’t look pretty once they fell apart. Hope you enjoy it!


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