Out here in the country, we’ve always known how to make a little cabbage go a long way—but I never expected it to steal the show. These roasted cabbage steaks started as a low-carb side for a friend watching her sugar intake. After one bite, she set down her French fries and said, “Georgia, these are better than fries.”
The edges roast to a golden, crispy perfection while the centers stay tender, and the bacon with black pepper fills the kitchen with that cozy, Sunday-supper aroma. With just four ingredients and a hot oven, simple cabbage becomes a savory, satisfying side that feels both classic and modern.
Serve straight from the pan while sizzling, topped with bacon bits. Perfect with grilled chicken, pork chops, or baked fish. In summer, pair with fresh tomatoes or a crisp salad; in cooler months, serve alongside green beans or mashed cauliflower. And for anyone not counting carbs, they make a fantastic stand-in for fries or roasted potatoes next to meatloaf or roast beef.
Roasted Cabbage Steaks with Bacon 
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Green cabbage | 1 medium (2–2½ lbs) | Trimmed and sliced into steaks |
| Olive oil | 4 tbsp | Plus extra for greasing foil |
| Thick-cut bacon | 4 slices | Crisped for topping |
| Black pepper | 1 tsp | Freshly ground
|
