Oven Roasted Cabbage Steaks with Bacon and Onion
Oven Roasted Cabbage Steaks with Bacon and Onion turn an everyday vegetable into a side dish with plenty of texture and flavor. Thick slices of cabbage roast at high heat until the centers are tender and the edges become browned and caramelized.
Roasting the bacon and onion on the same sheet pan adds another layer of savory flavor while keeping the preparation simple. The bacon crisps as it cooks, while the onion softens and caramelizes. Chopping both and spooning them over the finished cabbage gives each slice a rich, flavorful topping without overwhelming the natural sweetness of the roasted cabbage.
This is an easy side dish for roasted or grilled meats, chicken, pork, sausages, or a simple grain-based meal. The basic roasting method also makes it easy to change the flavor, with variations like caraway and onion, smoky harissa, or garlic, oregano, and Parmesan.
Oven Roasted Cabbage Steaks with Bacon and Onion
Ingredients
- 1 medium green cabbage
- 1–2 tbsp olive oil
- 1/2 tsp kosher salt, or to taste
- Freshly ground black pepper
- 4 strips bacon
- 1 small onion, cut into thick wedges or slices
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly oil the pan.
- Remove any loose or damaged outer leaves from the cabbage. Trim the bottom of the stem only as much as needed, leaving the core intact.
- Set the cabbage upright on the stem end and slice it into 3/4- to 1-inch-thick rounds, cutting through the core. The center slices will contain enough core to hold together as steaks. The end slices may not have as much core and can fall apart slightly; simply roast those pieces alongside the intact slices.
- Arrange the cabbage in a single layer on the prepared baking sheet. Brush or drizzle the tops lightly with olive oil and season with salt and black pepper.
- Scatter the onion around the cabbage and arrange the bacon strips on the sheet pan between the cabbage slices.
- Roast for about 20 minutes, then carefully turn the cabbage slices and stir or turn the onion. Baste the cabbage with the bacon fat. Note: Check the bacon frequently during this time as it will cook quickly. When it's crisp, transfer it to a plate while the cabbage and onion continue roasting.
- Return the pan to the oven and roast for another 15–20 minutes, or until the cabbage is tender and deeply browned around the edges and the onion is soft and caramelized.
- Chop the cooked bacon and roasted onion. Spoon them over the cabbage steaks and serve warm.
Notes
Flavor Variations
- Caraway & Onion For a simpler version without bacon, season the cabbage with 1 teaspoon caraway seeds, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, salt, and black pepper before roasting. Finish with chopped fresh parsley, if desired.
- Smoky Harissa Whisk together 1 tablespoon olive oil, 1–2 teaspoons harissa paste, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder. Brush over the cabbage before roasting and season lightly with salt and black pepper. Start with 1 teaspoon harissa for a milder version.
- Garlic, Oregano & Parmesan Season the cabbage with 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/8–1/4 teaspoon red pepper flakes, salt, and black pepper. During the last 5–7 minutes of roasting, sprinkle with 1/3–1/2 cup finely grated Parmesan and continue roasting until the cheese is melted and lightly browned.