Tip: Actual cook time will vary depending on how thick and evenly the cabbage is sliced and the amount of moisture in the cabbage slices. For best results, check after 30 minutes and adjust final cook time accordingly.

Prep time: 15 minutes
Cook time: 40-45 minutes
Serves: 6

Cabbage Steak Ingredients:

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

Blue Cheese Dressing Ingredients:

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

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

Place top oven rack in the centre position and pre-heat to 400°F. Line a large, rimmed baking sheet with parchment paper or a 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!