Loaded Cabbage Steaks with Bleu Cheese

Loaded Cabbage Steaks are a delicious, Keto-friendly option for lunch or dinner. Top with a quick-made bleu cheese dressing for perfection!


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Cabbage is one of my favorite veggies, so this keto-friendly meal option was a no-brainer! I have always loved cabbage – sauteed, fried, roasted, boiled – you name it. I like it. These cabbage steaks have quickly become one of my favorite ways to prepare the vegetable. Of course, it helps that they are topped with bacon and bleu cheese. YUM!

Loaded Cabbage Steaks are a delicious, Keto-friendly option for lunch or dinner. Top with a quick-made bleu cheese dressing for perfection!

Ingredients to Make Loaded Cabbage Steaks:

  • Head of green cabbage
  • Extra virgin olive oil
  • Garlic powder
  • Sea salt and black pepper, to taste
  • Thick-cut bacon
  • Bleu cheese
  • Fresh parsley
  • Sour cream
  • Mayonnaise
  • Worcestershire sauce
  • Shallot
  • Bleu cheese crumbles
  • Heavy Cream
Loaded Cabbage Steaks are a delicious, Keto-friendly option for lunch or dinner. Top with a quick-made bleu cheese dressing for perfection!

How to Make Loaded Cabbage Steaks:

Place top oven rack in the center position and pre-heat to 400°F. Line a large, rimmed baking sheet with parchment paper or a non-stick baking mat. Set aside.

Cut the stem off the cabbage head to create a flat surface on the bottom. Carefully slice the cabbage, top to bottom, into ½-inch sections.

Transfer the sliced cabbage to the prepared baking sheet without overcrowding. Lightly brush the cabbage with the olive oil and sprinkle with garlic powder. Season with salt and black pepper, to taste.

Place the baking sheet in the pre-heated oven and roast for 40-45 minutes, rotating the sheet once halfway through, or until the cabbage is nicely browned and crispy on the edges.

Once the cabbage is in the oven, prepare the dressing by combining the sour cream, mayonnaise, Worcestershire sauce (if using), shallot, blue cheese, and heavy cream in a medium bowl. Season with salt and black pepper, to taste, and whisk vigorously until thoroughly combined. Set aside.

Remove the baking sheet from the oven and cool for several minutes. Drizzle each cabbage steak with some of the blue cheese dressing and top with the crumbled bacon and blue cheese. Garnish with the fresh parsley and serve immediately. Enjoy!

Loaded Cabbage Steaks are a delicious, Keto-friendly option for lunch or dinner. Top with a quick-made bleu cheese dressing for perfection!

Loaded Cabbage Steaks with Bleu Cheese

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Loaded Cabbage Steaks are a delicious, Keto-friendly option for lunch or dinner. Top with a quick-made bleu cheese dressing for perfection!

Ingredients

Cabbage Steak Ingredients:

  • 1 large head green cabbage, cut into 6 evenly thick slices
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • Sea salt and black pepper, to taste
  • 6 slices thick-cut bacon, cooked crispy and crumbled
  • 2 oz. blue cheese, crumbled
  • 3 Tablespoons fresh parsley, chopped

Bleu Cheese Dressing Ingredients:

  • ½ cup full fat sour cream
  • 2 Tablespoons sugar-free mayonnaise
  • 1½ t. Worcestershire sauce*
  • ½ small shallot, very finely minced
  • 2 oz. blue cheese crumbles
  • 2 Tablespoons heavy cream
  • Sea salt and freshly cracked pepper, to taste

Instructions

    Place top oven rack in the center position and pre-heat to 400°F. Line a large, rimmed baking sheet with parchment paper or a non-stick baking mat. Set aside.

    Cut the stem off the cabbage head to create a flat surface on the bottom. Carefully slice the cabbage, top to bottom, into ½-inch sections.

    Transfer the sliced cabbage to the prepared baking sheet without overcrowding. Lightly brush the cabbage with the olive oil and sprinkle with garlic powder. Season with salt and black pepper, to taste.

    Place the baking sheet in the pre-heated oven and roast for 40-45 minutes, rotating the sheet once halfway through, or until the cabbage is nicely browned and crispy on the edges.

    Once the cabbage is in the oven, prepare the dressing by combining the sour cream, mayonnaise, Worcestershire sauce (if using), shallot, blue cheese, and heavy cream in a medium bowl. Season with salt and black pepper, to taste, and whisk vigorously until thoroughly combined. Set aside.

    Remove the baking sheet from the oven and cool for several minutes. Drizzle each cabbage steak with some of the blue cheese dressing and top with the crumbled bacon and blue cheese. Garnish with the fresh parsley and serve immediately. Enjoy!

Notes

*Worcestershire sauce contains a small amount of sugar. Omit if avoiding sugar completely.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 44mgSodium: 605mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 9g

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