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Roasted (or Grilled) Cabbage Steaks

So, Roasted Cabbage.  Meh, right?  Seriously, whatever “Man, why is she hitting me with such a lame recipe. Everyone hates cabbage.” thoughts are going through your head, stop em until you try this.  I’ve had a hard time describing this recipe to people because it does seem so plain.  The contents of the marinade are very run-of-the-mill.  Nobody really gets excited about cabbage either.  But it is sincerely so, so good!  Legitimately if cabbage were a steak.  Scouts honor.

It’s kinda up to you as to whether you do the roasted or grilled approach to these.  I’ve had both and liked them.  I think they get softer (or I’m more patient) with the roasting, so that may be my favorite, but you really can’t go wrong either way.

You’re getting this recipe in two formats:  the normal blog post and also a weirdo video of me making the cabbage.  A few months ago I wanted to try some things out to see if cooking videos were something we might explore down the road.  It was kinda fun but took tons of time, so don’t expect video accompaniments to every recipe just yet.  Maybe someday when I grow up and become a real food blogger.  😉  But I hope it’s a cool change of pace for you.  I enjoyed inviting you all into my home and my kitchen.  🙂

Roasted (or Grilled) Cabbage Steaks

Roasted (or Grilled) Cabbage Steaks

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • Medium head of cabbage
  • 2 tsp olive oil
  • 1/4 C real bacon bits (I use the kind already made and crumbled from the salad section)
  • 1/4 C lemon juice
  • 2 tbsp. worchestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp liquid smoke (optional, but you're gonna wanna use it)


  1. Preheat grill or preheat oven to 425 degrees.
  2. Cut the cabbage in 6ish slices.
  3. Throw everything but the cabbage into a cup or bowl.
  4. Line out one sheet of foil under each segment of cabbage.
  5. Evenly distribute marinade onto each piece of cabbage.
  6. Wrap your cabbage wedges up like little babies and either put them on the grill or put them on a baking sheet and throw them in the oven.
  7. Bake for 25-30ish minutes or until your desired tenderness (everyone likes them a little different) or grill until tender.
  8. If you're baking them, open those little cabbage packets up and broil for 5-8ish minutes.


If you make it as is, feel free to use my math on MFP: MacroEd Roasted Cabbage

Nutrition Information:
Serving Size: 1/6 head of cabbage
Amount Per Serving: Calories: 84Total Fat: 3gCarbohydrates: 13gFiber: 5gProtein: 5g

I *think* these are gluten free unless there’s something weird in the sauces, so check your labels, but this should be safe.  And if you’re one of our vegetarian friends, skip the bacon and you’re good to go. 

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