Loaded Taco Cabbage Steaks

The concept of ‘loaded cabbage steaks’ is an interesting twist on traditional cabbage dishes and are a tasty alternative to traditional tacos.

Sometimes it’s hard to get excited about cabbage but I think this recipe will change your mind a little bit. Roasting the cabbage provides a subtly sweet flavor. Cabbage is very affordable, mildly flavored and easy to prepare. This recipe involves roasting thick slices of green cabbage with olive oil, salt, and taco seasonings. You can top them with either ground meat or black beans, shredded cheese, diced avocado, sliced cherry tomatoes, and chopped cilantro. Lime crema adds a zesty finish. 

It’s time to elevate cabbage from a humble vegetable side dish to the main attraction with these loaded cabbage steaks!

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Loaded Taco Cabbage Steaks

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Course

Main Dish

Cuisine

American

Keyword

loaded cabbage steaks

Servings

MetricUS Imperial

Ingredients

Taco Seasoning

• 1 Tbsp vegetable salt such as Herbamare
• 1 Tbsp EACH onion & garlic powder, chili powder & cumin
• 1 tsp EACH pepper, coriander & paprika

Cabbage Steaks

• 1 head green cabbage
• 1/4 cup olive oil

Ground Meat

• 1 Tbsp olive oil
• 1 small sweet onion, diced
• 454 gm ground meat of preference I used a combo of beef & pork.
• 414 ml (14 oz) black beans (rinsed & dried, optional Use as a vegetarian option if you prefer.

Taco Toppings

• 100 gm Tex-Mex blend cheese, shredded
• 1 large avocado, diced
• 6 or more cherry tomatoes, halved
• arugula

Lime Crema

• 1/2 cup Greek yogurt
• 1/2 large lime, juiced & zested
• 1 tsp honey
• milk for thinning

Course Main Dish Cuisine American Keyword loaded cabbage steaks Servings MetricUS Imperial Ingredients Taco Seasoning 1 Tbsp vegetable salt such as Herbamare 1 Tbsp EACH onion & garlic powder, chili powder & cumin 1 tsp EACH pepper, coriander & paprika Cabbage Steaks 1 head green cabbage 1/4 cup olive oil Ground Meat 1 Tbsp olive oil 1 small sweet onion, diced 454 gm ground meat of preference I used a combo of beef & pork. 414 ml (14 oz) black beans (rinsed & dried, optional Use as a vegetarian option if you prefer. Taco Toppings 100 gm Tex-Mex blend cheese, shredded 1 large avocado, diced 6 or more cherry tomatoes, halved arugula Lime Crema 1/2 cup Greek yogurt 1/2 large lime, juiced & zested 1 tsp honey milk for thinning

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Taco Seasoning

1. In a small dish, combine all ingredients & mix well.

Lime Crema

1. Whisk together the ingredients using milk to thin out the sauce to your desired consistency. Set aside.

Cabbage Steaks

1. Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper.
2. Keep your cabbage core INTACT, slice your cabbage in half first then into thick slices – ending up with 6-7 slices. Place them on your baking tray & brush both sides of each slice with olive oil. Season with 1/2 of the prepared 'taco seasoning' Roast for 30-35 minutes or until golden.

Ground Meat or Beans

1. In a large skillet, heat the oil & sauté onion for 2 minutes. Add in the ground meat, using a wooden spoon break everything up until no longer pink & cooked through. Season with remaining taco seasoning. Divide the meat between the roasted cabbage slices then top with the cheese & pop back into the oven until melted – about 5 minutes.
2. If you're using the beans, simply top the cooked cabbage steaks equally with some beans, covering the cabbage & then top with the shredded cheese. Pop back into the oven until the cheese has melted – 5 minutes.
3. Remove cabbage steaks from oven & top with tomatoes, avocado & arugula. Drizzle with lime crema & serve hot.