4-Ingredient Roasted Cabbage Steaks Directions:
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil and lightly grease the foil with olive oil.
Arrange the bacon slices in a single layer on the prepared sheet and bake for 12 minutes until crisp. Transfer bacon to a paper towel–lined plate and leave rendered fat on the foil.
Remove loose outer leaves from the cabbage and trim the core so it sits flat. Slice from top to bottom into 1-inch-thick round steaks, yielding 6 intact steaks.
Place cabbage steaks in a single layer on the same baking sheet over the bacon drippings. Use a second sheet if needed to avoid crowding.
Drizzle olive oil evenly over both sides of each cabbage steak and brush to coat lightly. Sprinkle evenly with black pepper.
Roast for 20 minutes. Flip each steak carefully with a spatula, keeping slices intact and returning browned bits to the tops.
Roast an additional 18 minutes until edges are deep golden and centers are fork-tender.
Crumble the cooled bacon into small pieces.
Remove cabbage from oven and immediately scatter bacon evenly over the 6 steaks. Serve hot directly from the tray.
WW Points Calculation
Green cabbage (2 1/2 lb): 0.00
Great Value Extra Virgin Olive Oil 4 tbsp: 16.00
Oscar Mayer Thick Cut Bacon 4 slices: 16.00
McCormick Ground Black Pepper: 0.00
Points Information:
Total Points: 32.00
Servings: 6 cabbage steaks (1 steak, approximately 1-inch thick each)
Points per serving: 5.33
Nutrition Information
Calories 210
Fat 18g
Protein 5g
Carbohydrates 9g
Sugar 5g
Sodium 240mg
I'm waiting for your comments! Enjoy!
