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• Why You Need My Cabbage Steak Recipe
• Ingredients & Substitutions
• Prep Instructions
• Grilled Cabbage Steaks
• Roasted Cabbage Steaks
• Serving Ideas
• Cabbage Steaks (Grilled Or Roasted) Recipe card
• Recipe Reviews

Updating this post for cabbage steaks today has me reminiscing about Memorial Day weekend a few years ago when I made them with friends, and since it’s just around the corner, I’m excited to do it again! We’ll be heading back to Minnesota around that time. I created this recipe as roasted cabbage steaks in the oven first, but later realized that grilled cabbage steaks are just as amazing — and have been making them year round ever since. I’ve got both versions here, so pick your favorite and make it with me!

Why You Need My Cabbage Steak Recipe

• Tender, caramelized cabbage with bacon and a hint of lemon – How amazing does that sound? And my method here gets you more crispy, caramelized edges than regular roasted cabbage .
• 5 simple ingredients – Count ’em, five! Okay, plus salt and pepper, I don’t count those. I know you have them, and the prep will take you 10 minutes flat.
• Choose your cooking method – Since I’ve made these cabbage steaks in the oven and on the grill, I’ll show you how to do both. And that means you can make them anytime of year.
• Versatile side dish – Some cabbage steak recipes have a particular flavor profile that limits you in what you can serve them with, but mine goes with almost anything. See my serving ideas below!

Ingredients & Substitutions

Here I explain the best ingredients for my cabbage steaks recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Cabbage – I prefer green cabbage for this recipe, but feel free to use red cabbage. Any size head of cabbage is fine. Just be sure you remove the outer leaves.
• Garlic – It might seem like a lot, but it’s the perfect amount to infuse your cabbage steaks with flavor. And since we’re sauteing the garlic, it won’t be overpowering.
• Olive Oil – This helps the cabbage caramelize. Avocado oil works, too.
• Lemon Juice – The acidity helps with both flavor and tenderness. I recommend fresh lemon juice, but have used bottled in a pinch. You can also swap in balsamic vinegar for a sweeter flavor.
• Bacon – This adds so much flavor! I order clean-ingredient bacon from here , but any kind will do. Don’t use precooked, though, because we’ll use the bacon grease for the marinade. If you want a vegetarian option, omit the bacon and saute the garlic in 2 tablespoons of olive oil instead.
• Sea Salt & Black Pepper – I like to keep it neutral, to let the cabbage, garlic, and lemon flavors shine. You can add other spices if you want a bolder flavor.

Prep Instructions

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

No matter which of my cooking methods you choose, the first step is to marinate the cabbage. It’s super quick and easy:

1. Slice the cabbage. If you’ve made my cauliflower steaks before, slicing cabbage steaks is a lot like that. Cut the bottom of the core (the root) of the cabbage head first, creating a flat surface on one side. Then, place it against the cutting board and slice. I recommend slices that are 3/4 inch thick for maximum caramelization, but you can do 1-inch slices, too.
2. Cook the bacon and garlic. Cook the bacon using your favorite method, then remove it and save for later. Saute the garlic in the bacon grease.

1. Make the marinade. Just combine the olive oil, lemon juice, sea salt, and black pepper in a large zip lock bag. (Sometimes I have to split it into two if my cabbage head is very large.)
2. Add the garlic and bacon grease. Once the pan has cooled a bit, pour the bacon grease along with the garlic into the marinade and mix.
3. Marinate the cabbage. Add it to the bag, turn to coat, and refrigerate for half an hour. Then, you can choose from my cooking methods below.

TIP: Yes, I skip the marinating time when I’m in a hurry.

If you want to skip it, simply whisk the marinade ingredients in a small bowl, then brush over both sides of the cabbage steaks. However, I find they’re more flavorful if you marinate for 30 minutes.

Grilled Cabbage Steaks

While I roast cabbage steaks in the oven more often, I love the smoky flavor you get from grilling them. And no heating up the kitchen!

• How to grill: Preheat your grill first (unlike the oven, I use medium heat here). Place the cabbage steaks directly onto the grill grates, being careful not to break them apart. Cook, flipping halfway through, until browned and caramelized.
• When they’re done: Add the bacon and any other toppings you want.

My Recipe Tips For Grilling:

• Do not grill cabbage on foil. Trust me, I tried! The results are mushy, with no caramelization whatsoever.
• Grilled cabbage steaks only work with larger pieces. Smaller pieces just fall through the grates, so you’ll have those left over. I usually use them later for a small cabbage salad or just fry the cabbage .
• Flip carefully. Even with larger pieces, they are fragile, so I find my large grill turner works best. Don’t use tongs, or your cabbage steaks will fall apart.
• Again (same as the oven method), give them enough time to caramelize. Unsurprisingly, you’ll get more char using the grill method, but which I think is delicious.

Roasted Cabbage Steaks

With the exception of hot weather, roasting is my favorite method because it’s hands-off.

• How to roast: Spread the cabbage slices in a single layer on a lined baking sheet, so the pieces aren’t touching each other, and bake in the oven.
• When they’re done: Top with the bacon you cooked in the beginning. I like a sprinkle of fresh parsley, too.

My Recipe Tips For Roasting:

• Why such a high oven temperature? I roast cabbage steaks at 425 degrees F because this gets me nice browning, but let’s be real, it’s also a nice bonus that they cook fast!
• Foil or a bare pan works better than parchment paper. These didn’t brown nearly as nicely when I tried parchment. I used a regular stainless steel pan in my pictures here, but these days I prefer this non-stick sheet pan . It has a silicone coating that is PTFE, PFOA and BPA free, and the non-stick surface is awesome.
• You may need multiple baking sheets. I just use a very large pan, but if you don’t have one that’s huge, you can use two.
• Save on cleanup by using the same pan for the bacon. I did it on the stove, but feel free to use the same pan to bake bacon in the oven for this recipe, before roasting the cabbage steaks on it. You’ll miss out on the sauteed garlic, though (just add it raw).
• Give your cabbage steaks enough time to caramelize. The time can vary depending on the exact thickness — even a fraction of an inch makes a difference. Watch for the edges to get crispy and caramelized!

Serving Ideas

Are your cabbage steaks your main course, or a side dish? You can do either! We usually serve them as a side dish with:

• Grilling Recipes – When I’m making grilled cabbage, I usually pair it with grilled cod or bruschetta chicken . For a fancier meal, try my grilled halibut or grilled lamb chops .
• Chicken – If you’re making baked cabbage steaks, you can bake chicken quarters at the same time! The timing is nearly the same. You can also do baked chicken breasts , but add it to the oven a bit later, as it’s quicker.
• Beef & Pork – The timing is usually different from the cabbage, so I do these using a different cooking method. You can air fry filet mignon , cook some juicy burgers , or pan sear pork chops while baking the cabbage steaks in the oven.
• Seafood – Try my garlic butter shrimp or pan fried salmon for indoor options, or grilled tuna steaks outside.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 8 slices Bacon ▢
• 1 head Cabbage ▢
• 8 cloves Garlic (minced) ▢
• 1/4 cup Olive oil ▢
• 2 tbsp Lemon juice ▢
• 1/2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Prep:

1. Place the slices of bacon onto a large, cold pan . Place on the stove and turn to medium-low heat. Fry the bacon for 8-10 minutes , until crispy, flipping as needed.
2. Meanwhile, cut the cabbage into 3/4-in (2 cm) thick slices.
3. In a large resealable plastic bag, combine the olive oil, lemon juice, sea salt, and black pepper.
4. Remove the bacon from the pan and set aside to drain, leaving behind the bacon fat in the pan. Add the minced garlic and saute for about a minute, until fragrant.
5. Let the pan with bacon fat cool for 5-10 minutes . When the bacon fat has cooled enough to not melt the plastic, pour the bacon fat (along with the sauteed garlic) into the plastic bag. Scoop any remaining garlic with a spatula and add it in. Seal and mix well to form the marinade.
6. Add the sliced cabbage steaks to the marinade bag. Coat well. Refrigerate for at least 30 minutes .

Grilled Cabbage Steaks:

1. Preheat the grill at medium heat.
2. Grill cabbage steaks for about 4-8 minutes on each side, until tender and crispy on the edges.
3. To serve, top with cooked bacon and parsley for garnish (optional).

Roasted Cabbage Steaks:

1. Preheat the oven to 425 degrees F (218 degrees C).
2. Grease a large baking sheet well. (You can line with foil or parchment paper if you prefer. Arrange the cabbage steaks in a single layer.
3. Roast cabbage steaks in the oven for about 30-35 minutes , until tender and crispy on the edges.
4. To serve, top with cooked bacon and parsley for garnish (optional).

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 3/4-inch-thick cabbage steak (1/8 of the entire recipe)

• Tips: Check out my tips for roasting or tips for grilling , depending on what method you’re using. I’ll help you get those irresistible caramelized edges, prevent your cabbage steaks from falling apart, and more.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: I usually reheat these in the oven at 350 degrees F, or pan fry them if they’re already falling apart. The grill works too, but you’d need a grill basket to keep them intact. Although the microwave works, it removes any crispness.
• Freeze: This recipe freezes well for up to 3 months. It won’t be crispy anymore, but still caramelized!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Cabbage Steaks Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Cabbage Steaks (Grilled Or Roasted)

You’ll love my easy cabbage steaks recipe with bacon – make them grilled or roasted! They turn out caramelized, crispy, and perfectly tender.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/roasted-grilled-cabbage-steaks/

Ingredients

• 8 slices Bacon
• 1 head Cabbage
• 8 cloves Garlic (minced)
• 1/4 cup Olive oil
• 2 tbsp Lemon juice
• 1/2 tsp Sea salt
• 1/2 tsp Black pepper

Instructions

Prep:

1. Place the slices of bacon onto a large, cold pan . Place on the stove and turn to medium-low heat. Fry the bacon for 8-10 minutes , until crispy, flipping as needed.
2. Meanwhile, cut the cabbage into 3/4-in (2 cm) thick slices.
3. In a large resealable plastic bag, combine the olive oil, lemon juice, sea salt, and black pepper.
4. Remove the bacon from the pan and set aside to drain, leaving behind the bacon fat in the pan. Add the minced garlic and saute for about a minute, until fragrant.
5. Let the pan with bacon fat cool for 5-10 minutes . When the bacon fat has cooled enough to not melt the plastic, pour the bacon fat (along with the sauteed garlic) into the plastic bag. Scoop any remaining garlic with a spatula and add it in. Seal and mix well to form the marinade.
6. Add the sliced cabbage steaks to the marinade bag. Coat well. Refrigerate for at least 30 minutes .

Grilled Cabbage Steaks:

1. Preheat the grill at medium heat.
2. Grill cabbage steaks for about 4-8 minutes on each side, until tender and crispy on the edges.
3. To serve, top with cooked bacon and parsley for garnish (optional).

Roasted Cabbage Steaks:

1. Preheat the oven to 425 degrees F (218 degrees C).
2. Grease a large baking sheet well. (You can line with foil or parchment paper if you prefer. Arrange the cabbage steaks in a single layer.
3. Roast cabbage steaks in the oven for about 30-35 minutes , until tender and crispy on the edges.
4. To serve, top with cooked bacon and parsley for garnish (optional).

Maya’s Recipe Notes

Serving size: 1 3/4-inch-thick cabbage steak (1/8 of the entire recipe)

• Tips: Check out my tips for roasting or tips for grilling , depending on what method you’re using. I’ll help you get those irresistible caramelized edges, prevent your cabbage steaks from falling apart, and more.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: I usually reheat these in the oven at 350 degrees F, or pan fry them if they’re already falling apart. The grill works too, but you’d need a grill basket to keep them intact. Although the microwave works, it removes any crispness.
• Freeze: This recipe freezes well for up to 3 months. It won’t be crispy anymore, but still caramelized!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)