loaded cabbage steaks

BBQ & Grill

Loaded Cabbage Steaks

Drescription

Melted cheese, bacon, scallions and a touch of sour cream are perfect toppings to add to a nicely seared cabbage steak in this low-carb twist on a classic loaded baked potato. To make this meal vegetarian, leave out the bacon, or swap it out for veggie bacon or roasted mushrooms. Roast any extra cabbage you may have separately, or store it and save it for another use.

Ingredients

1 medium green cabbage (3 lbs.)
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder, divided
1/2 teaspoon ground pepper
2 tablespoons unsalted butter, melted
1 cup shredded sharp cheddar cheese
3 slices cooked bacon, chopped
1/4 cup thinly sliced scallions
1/8 teaspoon salt
1/4 cup reduced-fat sour cream

Directions

Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
Remove and discard any damaged outer leaves from cabbage. Slice the cabbage vertically into 4 (3/4-inch) steaks. Brush both sides of the cabbage steaks with oil; transfer to the prepared baking sheet. Sprinkle both sides evenly with 1/2 teaspoon each garlic powder and pepper.
Bake, flipping once, until tender and charred along the edges, 45 to 50 minutes. Meanwhile, whisk melted butter and the remaining 1/2 teaspoon garlic powder in a small bowl until evenly combined.
Remove the cabbage steaks from the oven; immediately brush the top of each steak with garlic butter. Top the center of each steak with 1/4 cup cheese, about 1 tablespoon bacon and 1 tablespoon scallions. Bake until the cheese is melted, about 3 minutes.
Remove the cabbage steaks from the oven and sprinkle with salt. Top each steak with 1 tablespoon sour cream.

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