Living out in the countryside, we’ve always been good at stretching simple ingredients—especially cabbage—but I never imagined it could become the star of the table. These roasted cabbage steaks first came about when I wanted to prepare a low-carb side dish for a friend watching her sugar intake. After tasting them, she pushed her fries aside and said, “Georgia, these are even better than fries.”
The outer edges roast until beautifully golden and crisp, while the inside stays soft and tender. As the cabbage cooks with bacon and black pepper, the kitchen fills with that warm, comforting aroma that feels like a traditional Sunday supper. With only a handful of ingredients and a hot oven, humble cabbage transforms into a rich, flavorful side dish that feels both rustic and fresh.
Serve them straight from the pan while they’re still sizzling, topped with crunchy bacon pieces. They pair wonderfully with grilled chicken, pork chops, or baked fish. During the summer, enjoy them alongside juicy tomatoes or a light salad; in colder months, they’re perfect with green beans or mashed cauliflower. And for those not avoiding carbs, they’re a delicious alternative to fries or roasted potatoes beside meatloaf or roast beef.
Roasted Cabbage Steaks with Bacon 
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Green cabbage | 1 medium (2–2½ lbs) | Trimmed and sliced into steaks |
| Olive oil | 4 tbsp | Plus extra for greasing foil |
| Thick-cut bacon | 4 slices | Cooked until crisp for topping |
| Black pepper | 1 tsp | Freshly ground |
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