The “Golden Crust” Cheesy Cabbage Steaks
This is a fantastic low-carb side dish, but honestly, with the crispy cheese topping, it often steals the show as the main event.
| Category | Details |
| Prep Time | 10 minutes |
| Cook Time | 25–30 minutes |
| Total Time | 40 minutes |
| Yield | 4–6 “Steaks” |
🍴 Ingredients
- 1 head Green cabbage (medium size)
- 3 tbsp Extra virgin olive oil
- 2 cloves Garlic, minced
- 1 tsp Smoked paprika
- 1 cup Shredded sharp Cheddar or Gruyère cheese
- ¼ cup Grated Parmesan
- Salt and heavy Black Pepper
- Optional: Crispy bacon bits or red pepper flakes for topping
👩🍳 Instructions
1. The “Steak” Cut
- Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- Remove the loose outer leaves of the cabbage. Slice the cabbage into 1-inch thick rounds (circles).
- The Pro-Tip: Keep the core intact! The core holds the “steak” together so the leaves don’t fall apart on the pan.
2. The Seasoning Rub
- In a small bowl, whisk the olive oil, minced garlic, smoked paprika, salt, and pepper.
- Brush both sides of each cabbage steak generously with the oil mixture. Don’t be shy—the oil needs to get between the layers for maximum crispiness.
3. The First Roast
- Roast for 20 minutes. The cabbage should be tender in the middle, and the outer edges should be starting to turn dark brown and crispy.
4. The Cheesy Finish
- Remove the tray. Sprinkle the Cheddar and Parmesan evenly over the top of each steak.
- Return to the oven for another 5–8 minutes, or until the cheese is melted, bubbly, and gold-flecked.
The “Acid” Balance: Right before serving, hit the steaks with a tiny squeeze of fresh lemon juice or a drizzle of balsamic glaze. The acidity cuts through the richness of the cheese and the sweetness of the roasted cabbage perfectly.