Cheesy Cabbage Steaks (Pizza + Mediterranean Style)
This simply put, changed my mind about cabbage forever. If you’ve been following us for a while, you know we love our veggie steak sides in this house and cabbage is no exception. This recipe and method brings out the flavor of the cabbage and you just want to keep eating.
I made it two ways as options for a yummy pizza situation and a more grown up Mediterranean style with pesto and feta. Both taste incredible but the pizza is my favorite only because I am a pizza fanatic.
If you like this recipe you will love my Cheesy Cauliflower Steaks and my Cauliflower Pizza Steaks. All delicious and easy to make side dishes we devour at dinner or for a snack!
Thank you for swinging by Hungry Happens! If you create this dish or any other on our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Cheesy Cabbage Steaks (Pizza or Mediterranean Style)
Ingredients
Cabbage Steaks:
- 1 green cabbage
- 1/4 cup olive oil
- 1/4 cup grated parmesan cheese
- 1/2 tsp each garlic powder, onion powder, paprika, chili powder, Italian herb blend
- salt and pepper to taste
Optional Toppings:
- 1/4 cup marinara (or pesto)
- 1 cup shredded mozzarella
- 2 oz mini pepperonis (or feta cheese + baby peppers)
- dried oregano
- chili pepper flakes
Instructions
Cabbage:
- Preheat your oven to 425℉ and line your large rimmed baking sheet with parchment paper.
- DO NOT trim your cabbage stem/core – leave it intact. Slice your cabbage first in half, then into thick slices. You should end up with 6 or 7 slices/steaks.
- In a glass measure cup combine the olive oil, grated parm, spices listed and salt and pepper to taste. Brush this mixture on both sides of each cabbage piece and bake for 30 minutes or until golden.
Toppings:
- Top each steak with 1 tbs of either the marinara or pesto and spread out evenly with the back of your spoon. Sprinkle with mozzarella and top with pepperoni (or feta and min red peppers), dried oregano and chili pepper flakes. Pop back in the oven until cheese is melted – a few minutes.
Nutrition
Hungry for more?
Absolutely delicious! Raised oven temp after 20 minutes to 450° and cooked for a total of 35 minutes. Topped with Rao’s pizza sauce, some with Tillimok pepper jack and some with Tillamok sharp cheddar, pepperoni and grape tomatoes cut lengthwise in half. Turned out perfect. Definitely a keeper.
Thank you, Stella. You are one of my favorite food bloggers.
Delicious! Based on some of the comments, I marinated the cabbage steaks for about 30 minutes before putting in the oven. I cooked them for about 20 minutes and then covered them with tinfoil for about 40 minutes before adding the toppings.
Turned out great and yummy!
Thanks for a great recipe!
Just made this and it was AMAZING
Will for sure will make this again and again..I substituted chicken for the pepperoni as that was what I had in the fridge..thanks for this
We added ground turkey and the taste using tomato sauce was so incredibly like enjoying lasagna! So simple!
Hi Stella, I’m always looking for simple vegie recipes and this one is really delicious. As you suggested I cooked the steaks a little longer for tenderness.
Super delicious…I could not stop eating it.
Thank you for all your beautiful yummy recipes.
cheers Claude
Hi Claude, thank you to you for supporting the site and making the recipe! I’m glad it was a winner for you!
Wow your a professional at cooking healthy low carb meals and they look so delicious!! 😋
Must try!!
Very good. I don’t feel guilty having two slices 😋
I used pepper, garlic/onion power and olive oil to bake them. Took about 40m, then put the sauce, pepperoni and cheese on top. It made 6 and my husband ate 3 of them! It was delicious!
This was another wonderful recipe. Cabbage is so versatile, thank you for inspiring me to use it in this way! Loved it. Topping was marinara, mozzarella, green onion and mushroom.
I would suggest letting the cabbage steak marinate in oil for 30 minutes. I would add thyme or rosemary for flavor. I would probably try this one on the BBQ.
I would experiment with different textures by adding crunchy toppings like toasted breadcrumbs or chopped nuts along with the cheese.
I would add caramelized onions or roasted cherry tomatoes. Garnish with fresh herbs or a drizzle of balsamic glaze.
I would think this would fall through the grates on the grill as cabbage gets soft- that’s why the parchment in pan.
I made this tonight. The flavor was very good! I love cabbage anyway, and am getting ready to embark on a healthy eating plan and this will definitely work!
Today I made these for the first time. they were delicious. next time ill spread the oil on first then sprinkle with parm cheese and seasonings. Definitely a winner. Thank you, Denice
I love cabbage, and the recipe looks delicious. The problem I have is I can’t eat it crunchy because I can’t chew, and digest el Dante food of any kind. Can you give a suggestion or two, please
HI Margaret, simply par roast/bake for longer.. try 35 minutes if that is still too tough, then do 40-45 minutes. Mine wasn’t crunchy though because I dont’ like undercooked cabbage
Hi Stella, I’m always looking for simple vegie recipes and this one is really delicious. As you suggested I cooked the steaks a little longer for tenderness.
Super delicious…I could not stop eating it.
Thank you for all your beautiful yummy recipes.
cheers Claude
Which way to cut the cabbage?
Hi Patricia, first in the center, leaving the entire stem intact, then slicing the “steaks”
Isn’t the stem too tough to eat?
i used leftover spaghetti sauce with Italian sausage and it was amazing!!!! My husband asked to have it on a regular basis.
HI Sandi, glad you both enjoyed the dish! Thanks for the kind rating too!
Made this for my family and they absolutely loved it. I cooked as per instruction then left it in the oven while we “had a drink”. It was fantastic. Fully cooked and flavours blended. Am going to do this again and play with different flavours.