Roasted Cabbage Steaks with Parmesan

Why This Is Strictly Keto

Thick-cut cabbage roasted with olive oil, garlic and parmesan turns naturally sweet and caramelized at the edges — a genuinely low-carb side with no breading or added sugar.

Ingredients

• 1 large head green cabbage, cut into 1-inch thick “steaks”
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prep: Preheat oven to 425°F and line a baking dish or sheet pan with parchment paper.

2. Slice: Cut the cabbage into thick steaks, keeping the core intact so each slice holds together.

3. Season: Whisk olive oil, garlic, smoked paprika, salt and pepper together. Brush generously over both sides of each cabbage steak.

4. Roast: Arrange the steaks in the pan and roast 15 minutes. Flip carefully, sprinkle with parmesan, and roast another 10 minutes, until tender and golden with crisped, browned edges.

5. Serve: Garnish with fresh parsley before serving warm.

Nutritional Info (per serving, approximate)

Tips

• Keep some of the core attached to each slice so the steaks don’t fall apart while roasting.
• A rimmed baking dish catches the oil and makes for easier caramelizing than a flat sheet pan.
• Broil for the last 1–2 minutes if you want the parmesan extra browned and crispy.