Cheesy Baked Cabbage Steaks

Thick slices of tender cabbage roasted until caramelized around the edges, then topped with garlic butter, mozzarella, cheddar, and Parmesan for a golden, cheesy finish. A simple, budget-friendly side dish packed with flavor.

Ingredients

• 1 large green cabbage
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon red pepper flakes, optional

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Remove any damaged outer cabbage leaves. Keep the core intact and slice the cabbage into thick rounds about 1-inch thick.
3. Arrange the cabbage steaks in a single layer on the baking sheet.
4. In a small bowl, combine olive oil, melted butter, minced garlic, Italian seasoning, paprika, onion powder, salt, black pepper, and red pepper flakes.
5. Brush the garlic butter mixture generously over both sides of each cabbage steak.
6. Bake for 20 minutes.
7. Carefully flip each cabbage steak and brush with any remaining garlic butter mixture.
8. Continue baking for another 10–15 minutes, until the cabbage is tender and the edges are nicely browned.
9. Remove the baking sheet from the oven. Sprinkle the mozzarella, cheddar, and Parmesan evenly over the cabbage steaks.
10. Return to the oven and bake for 5–7 minutes, until the cheese is melted and bubbly.
11. For a deeper golden topping, broil for 1–2 minutes, watching carefully so the cheese does not burn.
12. Remove from the oven and garnish with fresh parsley.
13. Let the cabbage steaks rest for 2–3 minutes before serving.

Serving Suggestions

• Serve with grilled chicken or steak.
• Pair with roasted chicken or pork.
• Serve alongside meatloaf.
• Add crispy bacon on top.
• Serve with sour cream or ranch dressing.
• Pair with roasted potatoes for a hearty meal.

Nutrition Information

Approximate per serving, based on 6 servings:

• Calories: 190
• Protein: 8 g
• Carbohydrates: 12 g
• Fat: 13 g
• Saturated Fat: 6 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 390 mg
• Cholesterol: 25 mg

Nutrition will vary depending on the size of the cabbage and the exact amount of cheese used.

Nut Information

• Peanuts: None
• Almonds: None
• Walnuts: None
• Pecans: None
• Cashews: None
• Pistachios: None
• Hazelnuts: None
• Macadamia nuts: None
• Coconut: None
• Tree nuts: None
• Nut-free: Yes, when packaged ingredients are confirmed nut-free
• Dairy: Yes — butter, mozzarella, cheddar, and Parmesan
• Eggs: No
• Gluten: Naturally gluten-free
• Vegetarian: Yes
• Vegan: No
• Keto-friendly: Yes, depending on your individual carbohydrate limits

For severe allergies, check cheese and seasoning labels for possible cross-contact.

Q&A

Q: How thick should cabbage steaks be?
A: About 1 inch thick works best. Thinner slices can become too soft, while very thick slices may take longer to become tender.

Q: How do I prevent the cabbage from falling apart?
A: Keep the core intact when slicing. The core helps hold each cabbage steak together during baking.

Q: Can I add bacon?
A: Yes. Cook and crumble bacon, then sprinkle it over the cheese before the final baking stage.

Q: Can I use red cabbage?
A: Yes. Red cabbage works, although it has a slightly different flavor and may take a little longer to soften.

Q: Can I make these spicy?
A: Yes. Add extra red pepper flakes, cayenne pepper, or a little hot sauce before baking.

Q: Can I make cabbage steaks ahead of time?
A: You can slice and season the cabbage several hours ahead and refrigerate it covered. Bake and add the cheese when you’re ready to serve.

Q: How do I store leftovers?
A: Store them in an airtight container in the refrigerator for up to 3 days.

Q: What’s the best way to reheat them?
A: Reheat in a 375°F (190°C) oven or air fryer until hot. This helps the edges become crisp again.

Q: Can I use only one type of cheese?
A: Yes. Cheddar, mozzarella, or Parmesan can each be used alone, although the combination gives the best balance of flavor and melting.