Thick cabbage steaks, seared until golden and loaded with a savory meat topping, tomato, tangy mustard sauce and bubbly cheese — this is the low-carb dinner that even cabbage skeptics ask for twice. Everything bakes on one sheet pan, and the whole dish comes together in about 40 minutes. If you love cabbage bakes, my baked napa cabbage rolls with meat and creamy garlic sauce are another must-try.
Ingredients
- 1 head cabbage (green or cauliflower), cut into 6-8 steaks
- 250 g (9 oz) ground meat (turkey or beef)
- 1 tomato, sliced
- 1 onion, finely chopped
- 150 g (5.3 oz) cheese, grated
- For the sauce: 2 tbsp sour cream
- 1 tsp mustard
- 1 garlic clove, minced
- Salt and spices to taste
- Oil for frying
Instructions
- Slice the cabbage into thick steaks and sear in oil on both sides until golden.
- Mix the ground meat with the chopped onion, salt, and spices. For the sauce, stir together the sour cream, mustard, and minced garlic.
- Arrange the cabbage steaks on a baking sheet. Spread the meat mixture over each, top with tomato slices, drizzle with sauce, and sprinkle with cheese.
- Bake at 180C (350F) for 30 minutes until the meat is cooked and the cheese is bubbly.
Tips
- Cut the steaks at least 1 inch thick so they hold together during searing.
- Try ground turkey for a lighter version, or a beef-pork mix for extra juiciness. Bake until the meat topping is cooked through — the USDA recommends ground meat reach 160°F (71°C).
- Leftovers reheat well in the oven at 180C — the cheese crisps up again. For another hearty meat-and-veggie bake, try my stuffed zucchini boats with meat and cheese, or serve these juicy chicken patties with herbs alongside.
Nutrition
Nutrition (per 100 g): 134 kcal · Protein 12.6 g · Fat 8.2 g · Carbs 2.3 g.