This recipe recreates the dish in your photo: thick roasted cabbage rounds topped with seasoned ground beef, melted cheese, and fresh parsley. The cabbage becomes tender inside while the edges caramelize and crisp.
The technique is consistent with published cabbage-steak recipes, which generally keep the core intact, roast thick slices first, then finish with cheese until bubbly and browned.
L
Little Healthy Life
+1
Servings
4 large cabbage steaks
Prep: 15 minutes
Cook: 35–45 minutes
Total: about 55–60 minutes
Ingredients
Cabbage
1 large green cabbage
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
½ tsp smoked paprika
½ tsp onion powder
Beef topping
500 g (1.1 lb) ground beef, preferably 85–90% lean
½ small onion, finely diced
2 cloves garlic, minced
1 tsp Italian seasoning
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
¼ tsp chili flakes, optional
1 tbsp tomato paste
2 tbsp water
Cheese topping
1 cup (100–120 g) shredded mozzarella
½ cup (45–50 g) shredded cheddar
2 tbsp grated Parmesan, optional
Garnish
2–3 tbsp fresh parsley, finely chopped
Extra black pepper
Optional chili flakes
Step-by-Step Recipe
1. Prepare the oven
Heat oven to 200°C / 400°F.
Line a large baking tray with parchment paper or lightly oil the tray.
2. Cut the cabbage
Remove the loose outer leaves, but do not remove the central core.
Cut the cabbage crosswise into approximately 1-inch / 2.5-cm thick rounds.
You should get about 4 good-sized steaks.
Keeping the core intact is important because it helps the cabbage slices hold together during roasting.
E
Eatwell101
3. Season the cabbage
Arrange the cabbage steaks in one layer.
Brush both sides with olive oil and sprinkle with:
salt
pepper
garlic powder
onion powder
smoked paprika
4. First roast
Bake for approximately 15–20 minutes.
The cabbage should begin to soften and the edges should develop some golden-brown color.
Don’t worry if the center isn’t completely tender yet—it will cook further with the beef.
5. Prepare the beef
While the cabbage cooks, heat a skillet over medium-high heat.
Add the ground beef and onion.
Cook for about 6–8 minutes, breaking the beef into small pieces.
Add garlic and cook for another 30 seconds.
Add:
Italian seasoning
smoked paprika
salt
pepper
chili flakes
tomato paste
2 tbsp water
Stir well and cook another 2–3 minutes.
The beef should be completely cooked before assembling.
Tip: Drain excess fat if your beef is particularly fatty.
6. Assemble
Remove the cabbage from the oven.
Divide the beef mixture between the cabbage steaks.
Gently press the beef onto each cabbage round so it stays in place.
Sprinkle each one with mozzarella and cheddar.
Finish with a small amount of Parmesan if using.
7. Bake again
Return the tray to the oven.
Bake for another 10–15 minutes, until:
cabbage is fork-tender
beef is hot
cheese is completely melted
cheese has golden-brown spots
For the appearance in your photo, switch to broil/grill for 1–3 minutes at the end.
Watch carefully—the cheese can go from golden to burnt very quickly. Cheese-topped cabbage steaks are commonly finished under high heat to achieve that bubbly, browned surface.
E
Eatwell101
8. Garnish
Let the cabbage steaks rest for 3–5 minutes.
Sprinkle generously with fresh chopped parsley.
Add a little freshly ground black pepper and chili flakes if desired.
Serve immediately.
Approximate Nutrition
For 1 of 4 large steaks, using 90% lean beef and the stated amount of cheese:
Nutrient Approx. per serving
Calories 500–550 kcal
Protein 35–40 g
Fat 34–38 g
Saturated fat 14–17 g
Carbohydrates 15–18 g
Fiber 5–6 g
Net carbs 10–13 g
Sugar 7–9 g
Sodium 700–900 mg
Calcium ~300–400 mg
Iron ~4–5 mg
These are estimates, since the actual numbers change substantially with the beef’s fat percentage, cheese brand, cabbage size and amount of salt. Published cabbage-steak recipes likewise note that nutrition calculations are approximate.
E
Eatwell101
+1
Nut information
This recipe is naturally nut-free as written.
It contains dairy from mozzarella, cheddar and Parmesan. If you need it completely dairy-free, use a suitable dairy-free melting cheese.
Tips for Getting the Same Look as the Photo
1. Cut the cabbage thick.
Thin slices fall apart and dry out. Aim for about 1 inch.
2. Keep the core attached.
This is probably the single most important structural trick.
E
Eatwell101
3. Don’t put raw, wet beef on the cabbage.
Cooking the beef first gives you better browning and prevents excess liquid from steaming the cabbage.
4. Use two cheeses.
Mozzarella gives the stretchy melt, while cheddar provides stronger flavor and browning.
5. Don’t skimp on the final browning.
The golden cheese and caramelized cabbage edges are what give the dish its appearance.
6. Use fresh parsley at the end.
It gives the finished dish the same fresh green contrast seen in your picture.
Recipe Q&A
Can I use ground turkey instead of beef?
Yes. Ground turkey works well, although it is leaner and can be less juicy. A little olive oil or an extra tablespoon of tomato paste can help.
Can I use chicken mince?
Yes. Season it generously and make sure it reaches a safe internal temperature.
Can I use cheddar only?
Absolutely. Cheddar will give you a stronger, sharper flavor. Mozzarella + cheddar gives a more stretchy, browned topping.
Can I make this without cheese?
Yes. The beef-and-cabbage combination works without cheese, although the finished dish will obviously be less creamy.
Why is my cabbage falling apart?
Most commonly, the slices were cut too thin or the core was removed. Keep the center/core intact when slicing.
E
Eatwell101
Why is my cabbage still hard?
Give it another 5–10 minutes in the oven. Cabbage size varies considerably. You can also cover the tray loosely with foil for 5–10 minutes to trap steam, then uncover it for browning.
Can I make it spicy?
Yes. Add:
chili flakes
cayenne
chopped jalapeño
hot paprika
Can I add tomato sauce?
Definitely. A spoonful of marinara beneath or over the beef turns it into more of a deconstructed stuffed-cabbage dish. A similar beef-and-cabbage version uses marinara together with mozzarella and Parmesan.
L
Little Healthy Life
Can I add rice?
Yes, but it will make the dish substantially more carbohydrate-rich. Cook the rice first and mix a small amount into the beef.
Can I prepare these ahead?
Yes. Assemble them, refrigerate covered, and bake when needed. If starting directly from the refrigerator, allow additional cooking time.
How long do leftovers last?
Store in an airtight container in the refrigerator and use within about 3–4 days. Reheat in an oven or air fryer for better texture than microwaving.
L
Little Healthy Life
Can I freeze them?
Yes, although the cabbage will become softer after thawing. Cool completely, wrap well, freeze, and reheat thoroughly.
Is this keto/low-carb?
It can fit a low-carbohydrate meal because cabbage replaces the bread, pasta or rice base. To keep carbohydrates lower, use a low/no-sugar tomato paste or omit it and avoid serving with rice or bread.
What should I serve with it?
Good pairings include:
cucumber-yogurt salad
green salad
roasted vegetables
garlic yogurt sauce
steamed broccoli
pickles
a small portion of rice or potatoes if you want a higher-carb meal
Optional garlic-yogurt sauce
Mix:
½ cup Greek yogurt
1 small garlic clove, grated
1 tbsp lemon juice
pinch of salt
1 tbsp chopped parsley
1–2 tsp water to thin
Drizzle over the hot cabbage steaks just before serving. It cuts through the richness of the beef and cheese particularly well.