Cabbage Steaks

Ingredients & Substitutions

Here I explain the best ingredients for my cabbage steaks recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Cabbage – I prefer green cabbage for this recipe, but feel free to use red cabbage. Any size head of cabbage is fine. Just be sure you remove the outer leaves.
• Garlic – It might seem like a lot, but it’s the perfect amount to infuse your cabbage steaks with flavor. And since we’re sauteing the garlic, it won’t be overpowering.
• Olive Oil – This helps the cabbage caramelize. Avocado oil works, too.
• Lemon Juice – The acidity helps with both flavor and tenderness. I recommend fresh lemon juice, but have used bottled in a pinch. You can also swap in balsamic vinegar for a sweeter flavor.
• Bacon – This adds so much flavor! I order clean-ingredient bacon from here, but any kind will do. Don’t use precooked, though, because we’ll use the bacon grease for the marinade. If you want a vegetarian option, omit the bacon and saute the garlic in 2 tablespoons of olive oil instead.
• Sea Salt & Black Pepper – I like to keep it neutral, to let the cabbage, garlic, and lemon flavors shine. You can add other spices if you want a bolder flavor.

Prep Instructions

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

No matter which of my cooking methods you choose, the first step is to marinate the cabbage. It’s super quick and easy:

1. Slice the cabbage. If you’ve made my cauliflower steaks before, slicing cabbage steaks is a lot like that. Cut the bottom of the core (the root) of the cabbage head first, creating a flat surface on one side. Then, place it against the cutting board and slice. I recommend slices that are 3/4 inch thick for maximum caramelization, but you can do 1-inch slices, too.
2. Cook the bacon and garlic. Cook the bacon using your favorite method, then remove it and save for later. Saute the garlic in the bacon grease.

3. Make the marinade. Just combine the olive oil, lemon juice, sea salt, and black pepper in a large zip lock bag. (Sometimes I have to split it into two if my cabbage head is very large.)
4. Add the garlic and bacon grease. Once the pan has cooled a bit, pour the bacon grease along with the garlic into the marinade and mix.
5. Marinate the cabbage. Add it to the bag, turn to coat, and refrigerate for half an hour. Then, you can choose from my cooking methods below.

TIP: Yes, I skip the marinating time when I’m in a hurry.

If you want to skip it, simply whisk the marinade ingredients in a small bowl, then brush over both sides of the cabbage steaks. However, I find they’re more flavorful if you marinate for 30 minutes.

Grilled Cabbage Steaks

While I roast cabbage steaks in the oven more often, I love the smoky flavor you get from grilling them. And no heating up the kitchen!

• How to grill: Preheat your grill first (unlike the oven, I use medium heat here). Place the cabbage steaks directly onto the grill grates, being careful not to break them apart. Cook, flipping halfway through, until browned and caramelized.
• When they’re done: Add the bacon and any other toppings you want.

My Recipe Tips For Grilling:

• Do not grill cabbage on foil. Trust me, I tried! The results are mushy, with no caramelization whatsoever.
• Grilled cabbage steaks only work with larger pieces. Smaller pieces just fall through the grates, so you’ll have those left over. I usually use them later for a small cabbage salad or just fry the cabbage.
• Flip carefully. Even with larger pieces, they are fragile, so I find my large grill turner works best. Don’t use tongs, or your cabbage steaks will fall apart.
• Again (same as the oven method), give them enough time to caramelize. Unsurprisingly, you’ll get more char using the grill method, but which I think is delicious.

Roasted Cabbage Steaks

With the exception of hot weather, roasting is my favorite method because it’s hands-off.

• How to roast: Spread the cabbage slices in a single layer on a lined baking sheet, so the pieces aren’t touching each other, and bake in the oven.
• When they’re done: Top with the bacon you cooked in the beginning. I like a sprinkle of fresh parsley, too.

My Recipe Tips For Roasting:

• Why such a high oven temperature? I roast cabbage steaks at 425 degrees F because this gets me nice browning, but let’s be real, it’s also a nice bonus that they cook fast!
• Foil or a bare pan works better than parchment paper. These didn’t brown nearly as nicely when I tried parchment. I used a regular stainless steel pan in my pictures here, but these days I prefer this non-stick sheet pan. It has a silicone coating that is PTFE, PFOA and BPA free, and the non-stick surface is awesome.
• You may need multiple baking sheets. I just use a very large pan, but if you don’t have one that’s huge, you can use two.
• Save on cleanup by using the same pan for the bacon. I did it on the stove, but feel free to use the same pan to bake bacon in the oven for this recipe, before roasting the cabbage steaks on it. You’ll miss out on the sauteed garlic, though (just add it raw).
• Give your cabbage steaks enough time to caramelize. The time can vary depending on the exact thickness — even a fraction of an inch makes a difference. Watch for the edges to get crispy and caramelized!

Serving Ideas

Are your cabbage steaks your main course, or a side dish? You can do either! We usually serve them as a side dish with:

• Grilling Recipes – When I’m making grilled cabbage, I usually pair it with grilled cod or bruschetta chicken. For a fancier meal, try my grilled halibut or grilled lamb chops.
• Chicken – If you’re making baked cabbage steaks, you can bake chicken quarters at the same time! The timing is nearly the same. You can also do baked chicken breasts, but add it to the oven a bit later, as it’s quicker.
• Beef & Pork – The timing is usually different from the cabbage, so I do these using a different cooking method. You can air fry filet mignon, cook some juicy burgers, or pan sear pork chops while baking the cabbage steaks in the oven.
• Seafood – Try my garlic butter shrimp or pan fried salmon for indoor options, or grilled tuna steaks outside.