Ingredients
Ingredients checklist
Adjust the servings and tick ingredients as you prepare them.
For the cabbage
1 large head green cabbage
3 tablespoons olive oil or melted butter
0.5 teaspoon salt, or to taste
0.5 teaspoon black pepper
0.5 teaspoon smoked paprika (optional)
For the garlic, bacon and Parmesan topping
4 strips bacon, finely chopped
4 cloves garlic, minced
3 tablespoons melted butter or olive oil
0.5 cup grated Parmesan cheese
0.25 teaspoon chilli flakes (optional)
1 tablespoon chopped parsley (optional)
1 tablespoon lemon juice (optional)
Optional crunchy topping: 2–3 tablespoons of breadcrumbs per original recipe, or extra Parmesan for a lower-carb version.
Detailed cooking instructions
Roasted Cabbage – Eating Bird Food
Step 1 — Prepare the cabbage
Preheat your oven to 200°C (400°F). Remove any damaged outer leaves and rinse the cabbage. Pat it completely dry, then cut it into thick rounds approximately 2–3 cm (¾–1¼ inches) thick. Keep the core intact so the slices hold together.Step 2 — Season the cabbage steaks
Arrange the rounds on a lightly greased baking tray. Brush both sides with olive oil or melted butter. Sprinkle with salt, black pepper and smoked paprika. Leave a little space between each slice to encourage roasting rather than steaming.
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Step 3 — Prepare the savory topping
Cook the chopped bacon in a skillet over medium heat until browned and crisp, about 5–8 minutes. Remove excess grease if needed, leaving about 1 tablespoon. Add the garlic and cook for another 30–60 seconds. Remove from the heat and stir in the melted butter or olive oil, Parmesan and optional chilli flakes. Avoid browning the garlic too much.
Spoon this 1 rich butter blend over raw thick cabbage slices into a baking sheet for a low carb dinner that’s surprisingly filling – Cooktop Cove
Step 4 — Add the topping
Spoon the bacon-garlic mixture over each cabbage round, distributing the bacon and cheese evenly. Press the topping gently into the cabbage layers so it stays in place during baking.
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Step 5 — Roast until tender
Bake for 30–40 minutes, depending on thickness. Check after 25 minutes. The cabbage is ready when a fork slides easily into the thickest part and the edges are golden brown. If the tops need extra colour, broil or grill for 2–3 minutes, watching carefully.
Oven baked cabbage steaks with parmesan, bacon and green onions
Step 6 — Garnish and serve
Finish with fresh parsley, a squeeze of lemon juice and a little extra Parmesan. Let the cabbage rest for 3–5 minutes, then serve hot as a side dish or light main course.
Nut information and allergy notes
This recipe contains no tree nuts or peanuts by default. However, always check packaged ingredients and labels, especially if you have a serious allergy.
Ingredient
Nut information
Green cabbage
Naturally nut-free
Olive oil
Naturally nut-free
Bacon
Usually nut-free; check the label for flavourings and cross-contact warnings
Garlic
Naturally nut-free
Parmesan cheese
Naturally nut-free; contains milk
Butter
Contains milk
Breadcrumbs
Usually nut-free, but check allergen labels
Chilli flakes and herbs
Usually nut-free; check packaging
If you want to add a nutty flavour, you can sprinkle on toasted sunflower or pumpkin seeds. These are seeds, not tree nuts, but can still trigger allergies in some people and may be processed alongside nuts.
For a dairy-free version, use olive oil instead of butter and omit the Parmesan or use a suitable dairy-free alternative. For a vegetarian version, replace the bacon with finely chopped, sautéed mushrooms.
Tips for the best results
Keep the core attached: This helps the cabbage rounds remain intact.
Dry the cabbage well: Excess water prevents proper browning.
Don’t slice too thinly: Thick rounds stay tender inside and caramelize outside.
Use freshly grated Parmesan: It generally melts and browns better than many pre-grated varieties.
Watch the garlic: Burnt garlic can make the topping bitter.
For extra crispiness: Roast the cabbage on a preheated metal baking tray and avoid overcrowding.
Storage and reheating
Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Reheat: Bake at 180°C (350°F) for 10–15 minutes, or until hot. An air fryer also works well for restoring crisp edges.
Freezing: Possible, but the cabbage will become softer after thawing, so fresh is best.
Approximate nutrition
For one of four servings, using the ingredients listed above:
Nutrient
Approximate amount
Calories
220–300 kcal
Protein
8–12 g
Carbohydrates
10–15 g
Fat
16–23 g
Fibre
3–5 g
These estimates vary with cabbage size, bacon type, cheese quantity and how much oil or butter is absorbed.
Serving suggestion: These roasted cabbage steaks pair especially well with grilled chicken, baked fish, roasted potatoes or a simple yoghurt-garlic sauce.