Roasted Cabbage Steaks with Bacon and Cream Sauce
- Brianne Thomas
- 7 hours ago
- 4 min read
This delicious recipe combines the savory flavors of roasted cabbage, crispy bacon, and a rich & creamy garlic Dijon sauce. It's a simple yet elegant dish perfect for any occasion.
When you think of a "steak," your mind might immediately conjure images of a juicy slab of meat sizzling on the grill. However, prepare to have your perspective transformed once you experience the delightful flavors of roasted cabbage steaks. These hearty, thick slices of cabbage, when seasoned and roasted to perfection, develop a rich, caramelized exterior that rivals any traditional steak. The natural sweetness of the cabbage shines through, complemented by a variety of simple spices that elevate the dish to new heights. Whether you're a devoted carnivore or simply looking to explore some plant-based options, these roasted cabbage steaks will have you singing their praises and reconsidering what it means to enjoy a satisfying meal.
Why You’ll Love This Roasted Cabbage Steaks Recipe
Budget-Friendly. Even when purchased out of season, cabbage is an affordable staple.
Easy. With minimal effort, you’ll be ready to serve in no time!
Elegant. Whether it’s a busy weeknight or an elegant dinner party, this dish looks impressive.
How to Serve Roasted Cabbage Steaks with Bacon and Cream Sauce
These roasted cabbage steaks pair beautifully with Lemon Thyme & Garlic Roasted Chicken or with my Grilled Pork Chops with Asian Plum Sauce.
Helpful Tips for Making Roasted Cabbage Steaks
Choosing Cabbage. Look for cabbage that is tight and compact with few loose leaves and feels heavy for its size.
Salt. Salt is essential for flavor, and it can help mask the bitterness of cabbage.
Bacon Fat. Don’t discard the bacon grease; it adds an extra layer of flavor to the cream sauce.
Crispy Edges. For extra crispy edges, broil the cabbage steaks for 2 to 3 minutes after roasting.
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How to Cut Cabbage Into Steaks
First, you’ll want to remove any discolored or loose outer leaves from the cabbage. Use a sharp knife to trim the bottom of the core to create a flat base. Hold the cabbage in place on your cutting board, then slice the cabbage vertically into 1-inch-thick slices. If the cabbage steaks become a little unraveled during cutting, just press the leaves close together and form them into disks.
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Ingredients
1 large head of cabbage, sliced into 1-inch-thick steaks
4 Tablespoons Garlic & Cayenne Infused Olive Oil
¼ teaspoon onion powder
¼ teaspoon ground black pepper
½ teaspoon salt
6 slices thick-cut bacon
1 cup heavy cream
3 cloves garlic, minced
1 Tablespoon Dijon mustard
1 Tablespoon fresh lemon juice
¼ cup fresh Parmesan, finely shredded
Directions
Preheat your oven to 400°F.
Slice the cabbage into 1-inch-thick steaks. Place them on a baking sheet lined with parchment paper.
Drizzle the cabbage steaks with 4 Tablespoons of Garlic & Cayenne Infused Olive Oil and season with 1/4 teaspoon each of onion powder and ground black pepper, and ½ teaspoon salt on both sides.
Roast in the preheated oven for 25-30 minutes or until the edges are crispy and the cabbage is tender.
While the cabbage is roasting, begin cooking 6 slices of thick-cut bacon. In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
In the same skillet, add 3 cloves of minced garlic and sauté for about 1 minute or until fragrant. Stir in 1 cup of heavy cream and bring to a gentle simmer.
Whisk in 1 Tablespoon Dijon mustard and 1 Tablespoon lemon juice. Cook for 3-4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Place the roasted cabbage steaks on a serving platter.
Drizzle the cream sauce generously on top of the roasted cabbage steaks. Top with cooked crumbled bacon and finely shredded Parmesan cheese.
How to Store Roasted Cabbage Steaks with Bacon and Cream Sauce
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, bake them in a 350°F oven for approximately 25 minutes or until warmed through completely.
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