Cabbage Steaks with Bacon & Creamy Mustard Sauce

Roasted Cabbage Steaks with bacon and a garlicky, creamy mustard sauce. Perfection! This delicious side dish pairs perfectly with dishes like corned beef, roasted chicken and pork chops.

I once heard that to make the perfect steak, you need to balance out the fat with a bit of citrus and salt. So, when you’re done grilling a steak, squeeze a bit of lemon over the top of it and then sprinkle on some flaky sea salt.

I took that concept and put it to use on these roasted cabbage steaks. The citrus comes into play with the garlicky creme fraiche sauce and the salt comes from that crispy, smoky bacon. These two play so well together you guys…

Now let’s talk about the true star of the show – The cabbage.

Roasted cabbage steaks on baking sheet with spatula.

What are cabbage steaks?

  • Cabbage steaks are thick slices of cabbage that are roasted in the oven. These cabbage steaks take on almost a caramelized quality and the best part (the edges) get all nice and crispy and charred.

Ingredients needed

  • Green Cabbage – I used 2 medium heads of cabbage for this recipe. For even cooking, look for heads that are roughly the same size. You can also use red cabbage.
  • Olive Oil
  • Bacon – For a vegetarian version of this recipe, feel free to omit the bacon.
  • Creme Fraiche – Or, you can use sour cream. Sour cream is a bit more tangy and less thick, so you may want to use a little less lemon juice. Mayo will also work.
  • Lemon Juice – Fresh is best here!
  • Dijon Mustard – Or, swap it out with whole grain mustard. Or, see more suggestions below.
  • Garlic – For best results, you want to be sure that you get your garlic grated really fine. I use a microplane. However, if you don’t have one, you can also throw all the sauce ingredients into a blender or food processor and let it get nice and smooth in there. You can also use 1/2 teaspoon of garlic powder in its place.
  • Salt & Pepper

How to make cabbage steaks

  1. Using a long, sharp knife, slice cabbage into ½ inch thick rounds.
  2. Drizzle with olive oil and season with salt and pepper.
  3. Arrange the steaks on baking sheets. I like to line my pan with parchment or aluminum foil for easy cleanup.
  4. Bake in a 400-degree oven, for 18 minutes. Flip, then bake for an additional 18 minutes until tender and crispy.

Pro Tip: The key to the best flavor is roasting the cabbage steaks at a high heat. We’re also giving them a good amount of cooking time – 36 minutes in total with a flip in between. Be sure that you drizzle them with a good bit of olive oil and a hearty dose of salt and pepper before popping them into the oven too.

Look at these beauties…

When they’re out of the oven, dress them up with as much or as little of the garlicky creme fraiche sauce as you’d like (you’ll have extra). And feel free to pile on as much bacon as you want… I find myself nibbling on it as it’s cooling, so I always make maybe a strip or two extra just for that reason.

Plus, Sammie the Labradoodle looks at me with those eyes… And she usually gets some bacon bits too.

Baked cabbage steaks topped with bacon and drizzled with cream sauce.

Recipe variations

  • Cheesy: For extra indulgence, sprinkle the cabbage steaks with shredded mozzarella, parmesan or Gruyere cheese halfway through the roasting time.
  • Vegetarian: Make the recipe vegetarian by leaving off the bacon. For a vegan option, replace the creme fraiche/sour cream with a dairy-free alternative.
  • Sauce options: Try one of these 9+ Delicious Sauces for Cabbage in place of the mustard cream sauce.

How to make ahead & store

For the best results, store the cabbage steaks and the sauce separately. Pack the leftovers into an airtight container and store in the refrigerator for up to five days. Reheat in the oven at 350°F for 4-5 minutes, or until warmed through. You can also microwave them for a minute, but they might lose some crispness.


How do you cut cabbage in rounds?

I find it easiest to use a long knife for this recipe. Simply trim the end of the stem, but leave the core intact. I like to stand it on the stem end, then slice a thin slice off each side of the head. Then, cut the cabbage into slices about 3/4 inch thick.

Can you freeze cabbage steaks?

I find that the cabbage loses a lot of texture once it’s frozen. It’s best to eat these fresh.

What can I do with too much cabbage?

Make these cabbage steaks! Or, try one of the cabbage recipes listed below.

Close up of roasted cabbage steaks topped with bacon and drizzled with cream sauce.

What to serve with them

More cabbage recipes

Baked cabbage steaks topped with bacon and drizzled with cream sauce.

More roasted vegetable recipes

Did you try these baked cabbage steaks with bacon?

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Close up of roasted cabbage steaks topped with bacon and drizzled with cream sauce.

Cabbage Steaks with Bacon

Roasted Cabbage Steaks with bacon and a garlicky, creamy mustard sauce. Perfection! This delicious side dish is always a hit.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people



  • Preheat oven to 400 degrees.
  • Stand the cabbage up root end on your cutting board. Cut into ½ inch thick slices, being careful to hold the leaves together. You can leave the core in, it will soften as it cooks.
  • Arrange the cabbage steaks on two cookie sheets. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 18 minutes, turn over, then roast for 18 additional minutes.
  • Meanwhile, fry the bacon and make your sauce.
  • Add the bacon pieces to a skillet set over medium heat. Cook until bacon is crisp and then remove with a slotted spoon to a paper towel lined plate.
  • Combine the creme fraiche, lemon juice, dijon mustard and garlic in a small bowl and stir to combine. Season with salt and pepper, to taste.
  • One the cabbage steaks are cooked, drizzle them with the creme fraiche sauce and sprinkle them with the bacon. Serve immediately.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 359kcal | Carbohydrates: 28g | Protein: 9g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 307mg | Potassium: 844mg | Fiber: 11g | Sugar: 14g | Vitamin A: 445IU | Vitamin C: 173.6mg | Calcium: 185mg | Iron: 2.5mg

This post was originally published in 2018. It was updated in 2024 to add new information and new photographs. The cabbage steaks with bacon recipe remains the same. Enjoy!

12 thoughts on “Cabbage Steaks with Bacon & Creamy Mustard Sauce”

  1. Awe man, this looks so good!!! I have had a hard time with cabbage in the past, and you can see why in the before picture you have. It can be tough and flavorless. But you can totally tell that after roasting it for that long it gets tender, softened, but with that delicious char. And that topping is spot on! I’m totally making this as a side (you know, for some smoked meat) asap! 🙂

  2. 5 stars
    I made this, and it was delicious! I loved the sauce with it! The only change I made was cooking the bacon first, and using the bacon grease instead of olive oil. I will definitely be making it again! Thanks for the recipe!!!


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