This recipe for baked purple cabbage steaks turns a budget friendly vegetable into a healthy and hearty side dish. It’s roasted in the oven with a topping of butter, crushed pork rinds and Parmesan cheese for a delightful crunchy crust that is satisfying for those on a keto or low carb diet. 

Cabbage is one of those vegetables that you know is good for you, but there’s not too many ways to eat it or make it taste good.

Luckily, roasting cabbage in steak form makes an incredibly tender and flavorful side dish that will make you no longer ignore that giant bin of cabbage at the grocery store.

What You’ll Need:

• Green or Purple Cabbage – I used purple for this recipe because I just love the color, but you could also use green cabbage for this recipe. 
• Crushed Pork Rinds – Since I eat mostly keto, I used crushed pork panko for these cabbage steaks. You could also substitute this 1:1 with your favorite bread crumbs.
• Parmesan Cheese – This adds a salty and crunchy bite to the topping. I recommend using fresh because it tastes better, but you could also use the grated parmesan in the green can.
• Butter – This binds the crumbly savory topping together and gives it more depth of flavor. 
• Avocado Oil – use this to grease the baking sheet you place the steaks on and to brush on top of the cabbage steaks before you roast them in the oven. 

What’s The Difference Between Purple Cabbage and Green Cabbage?

While both taste the same and both have an incredible array of nutrients, purple cabbage just has more nutrients. This makes sense because the color and vibrancy of a vegetable is usually an indicator of nutrients and antioxidants. 

How To Cut Cabbage Steaks:

1. Remove the outer leaves on your head of cabbage in order to remove most of the outer pesticides and bacteria that could be on the surface leaves. 
2. Lay the head of cabbage on it’s side. Using a sharp knife, carefully cut into ½ inch thick slices until you get close to the end. 
3. The last few pieces may have the core in the middle but it will become soft when it’s roasted. 
4. If the head of cabbage is large and the steaks are big, cut them in half making a moon shape. 

How To Make Roasted Cabbage Steaks:

1. Preheat the oven to 400 degrees. 
2. Grease a rimmed baking sheet with avocado oil so the cabbage doesn’t stick. 
3. Place cabbage steaks on a greased baking sheet and brush an additional thin layer of avocado oil on the cabbage.
4. To make the crust: In a small bowl, stir together pork rind crumbs (or breadcrumbs), grated Parmesan cheese, and melted butter until fully combined. The mixture will be wet but crumbly. 
5. Spoon an even amount of crust on each cabbage steak then use a spoon or your hands to spread the mixture evenly on top of the cabbage. 
6. Roast in the oven for 35-40 minutes or until cabbage is fork tender and the topping becomes crunchy. The thicker your cabbage steaks are, the longer it will take to cook. These do not need to be flipped halfway through cooking because the oil on both sides will sink into the cabbage. 

Storage, Freezing and Reheating:

• These cabbage steaks will last in an airtight container for up to 5 days. 
• To reheat, it’s best to place in the air fryer or back in the oven at 350 for about 20 minutes.
• Cabbage steaks cannot be frozen as the texture will change to mush when it’s thawed. 

What To Serve With Cabbage Steaks:

This keto side dish can be served with any protein or vegetable side. Here are some of my favorites:

• Jalapeno Popper Stuffed Chicken
• Air Fryer Turkey Breast
• Sous Vide Chicken Breast
• 7 Minute Salmon

Purple Cabbage Steaks

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This recipe for baked purple cabbage steaks turns a budget friendly vegetable into a healthy and hearty side dish. It’s roasted in the oven with a topping of butter, crushed pork rinds and parmesan cheese for a delightful crunchy crust that is satisfying for those on a keto or low carb diet.

Print

Ingredients

• 1 Head Purple (or green) Cabbage
• 3 tbsp Butter, melted
• 1/3 cup Crushed Pork rinds (or breadcrumbs)
• 1/3 cup Grated Parmesan Cheese
• 1/2 tsp Garlic Powder

Instructions

How To Cut Cabbage Steaks:

1. Remove the outer leaves on your head of cabbage in order to remove most of the outer pesticides and bacteria that could be on the surface leaves. 
2. Lay the head of cabbage on it's side. Using a sharp knife, carefully cut into ½ inch thick slices until you get close to the end. 
3. The last few pieces may have the core in the middle but it will become soft when it’s roasted. 
4. If the head of cabbage is large and the steaks are big, cut them in half making a moon shape. 

How To Make Roasted Cabbage Steaks:

1. Preheat the oven to 400 degrees. 
2. Grease a rimmed baking sheet with avocado oil so the cabbage doesn’t stick. 
3. Place cabbage steaks on a greased baking sheet and brush an additional thin layer of avocado oil on the cabbage.
4. To make the crust: In a small bowl, stir together pork rind crumbs (or breadcrumbs), grated parmesan cheese, and melted butter until fully combined. The mixture will be wet but crumbly. 
5. Spoon an even amount of crust on each cabbage steak then use a spoon or your hands to spread the mixture evenly on top of the cabbage. 
6. Roast in the oven for 35-40 minutes or until cabbage is fork tender and the topping becomes crunchy. The thicker your cabbage steaks are, the longer it will take to cook. These do not need to be flipped halfway through cooking because the oil on both sides will sink into the cabbage.

Notes

Storage, Freezing and Reheating:

• These cabbage steaks will last in an airtight container for up to 5 days. 
• To reheat, it’s best to place in the air fryer or back in the oven at 350 for about 20 minutes.
• Cabbage steaks cannot be frozen as the texture will change to mush when it's thawed.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 63Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 133mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 2g

It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.