This is my kind of weeknight side dish: thick cabbage “steaks” laid out on a baking sheet, then absolutely drenched in one savory mixture of melted butter, minced garlic, onion powder, smoky paprika, and crispy bacon bits. As it roasts, the cabbage softens around the edges, the centers stay a little tender, and all that buttery bacon goodness sinks into the layers. It feels a little Southern in spirit—simple ingredients, big flavor, and a little bacon love—without needing a lot of hands-on time. It’s the kind of dish that looks humble going into the oven but comes out way more satisfying than you’d expect.
Serve these roasted cabbage steaks hot, straight from the baking sheet, with any simple protein you’ve got going—grilled chicken, pork chops, meatloaf, or even a rotisserie chicken on a busy night. I also like to tuck them next to mashed potatoes or roasted sweet potatoes to soak up that extra garlic-bacon butter. For something lighter, pair them with a simple green salad and crusty bread to make the cabbage the star. A squeeze of lemon or a sprinkle of Parmesan at the table can brighten things up if you’re serving richer mains.
Southern Roasted Cabbage Steaks with Garlic Bacon Butter
Servings: 4
Ingredients
1 medium green cabbage (about 2 to 2 1/2 pounds)
6 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 cup crispy cooked bacon bits (from about 6 slices bacon)
1 tablespoon olive oil (for greasing the baking sheet, optional)
Chopped fresh parsley, for garnish (optional)
Directions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it with olive oil so the cabbage doesn’t stick.
Prep the cabbage: Remove any wilted outer leaves and trim just enough off the bottom of the core so the cabbage sits flat. Slice the cabbage from top to bottom into 3/4-inch to 1-inch thick rounds. You should get about 4 to 6 “steaks,” depending on the size of your cabbage. Carefully transfer the slices to the prepared baking sheet, keeping them as intact as possible.
Arrange the cabbage slices in a single layer on the baking sheet, leaving a little space between each piece so the hot air can circulate and help them roast instead of steam.
Make the 1 mixture: In a small bowl, stir together the melted butter, minced garlic, onion powder, smoked paprika, kosher salt, black pepper, and crispy bacon bits until everything is well combined. This is the only mixture you’ll use for flavor and fat.
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