This savory dish transforms humble cabbage into a hearty, satisfying main course. Thick slices of cabbage are topped with flavorful minced meat and a generous layer of creamy herb topping, then baked until golden and bubbling. Low in carbs and high in flavor, it’s a wholesome and balanced meal fit for weeknights or meal prep.
Why You’ll Love This Recipe
Baked Cabbage Steaks with Minced Meat and Herb Cream combine simplicity with nourishment. The cabbage turns tender and slightly caramelized in the oven, while the seasoned minced meat adds richness and protein. The sour cream or Greek yogurt topping, infused with fresh herbs and garlic, creates a tangy contrast that ties the whole dish together. This recipe is gluten-free, naturally low in carbohydrates, and packed with comfort in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cabbage and Meat Base:
- 1 large green cabbage, sliced into thick rounds (about 6 slices)
- 500g (1.1 lbs) ground beef or mixed minced meat
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt
- Olive oil, for brushing
For the Herb Cream Topping:
- 1 cup sour cream or Greek yogurt
- 2 tablespoons fresh dill or parsley, finely chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
Directions
- Preheat oven to 375°F (190°C). Line a large baking tray with parchment paper.
- Cut the cabbage into 6 thick, even slices (steaks), about ¾ inch thick. Arrange them flat on the prepared tray and brush each slice lightly with olive oil.
- In a bowl, combine the ground meat, chopped onion, minced garlic, paprika, oregano, salt, and pepper. Mix well until evenly blended.
- Spoon the meat mixture evenly onto each cabbage steak, pressing slightly to adhere.
- In a separate bowl, mix together the sour cream (or Greek yogurt), fresh dill or parsley, minced garlic, salt, and pepper to make the herb cream.
- Spread a generous spoonful of the herb cream over the top of each meat-covered cabbage slice.
- Bake for 35–40 minutes, or until the meat is fully cooked and the topping is golden and bubbly.
- Remove from oven, garnish with additional herbs if desired, and serve hot.
Servings and timing
- Servings: 6
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Calories per serving: 280 kcal
Variations
- Cheesy finish: Sprinkle shredded cheese (like mozzarella or gouda) on top during the last 10 minutes of baking.
- Spicy twist: Add chili flakes or a dash of hot sauce to the meat mixture.
- Alternative meat: Use ground turkey, chicken, or lamb instead of beef.
- Vegan option: Replace the meat with a lentil or mushroom mixture and use dairy-free yogurt for the topping.
- Extra veggies: Add grated zucchini or carrot to the meat for added fiber and color.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Cooled baked steaks can be frozen in a single layer, then transferred to a sealed container or bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through.
FAQs
Can I use red cabbage instead of green?
You can, but red cabbage has a firmer texture and may take longer to cook. It will also slightly alter the color of the dish.
How thick should the cabbage slices be?
Slices should be about ¾ inch thick to hold their shape and cook evenly.
Can I prepare this dish in advance?
Yes. You can assemble the cabbage steaks and refrigerate them for up to 24 hours before baking.
What’s the best way to keep the meat mixture from falling off?
Gently press the meat mixture onto the cabbage to help it adhere before topping with cream.
Is this dish keto-friendly?
Yes, it’s low in carbs and high in fat and protein, making it suitable for a ketogenic diet.
Can I skip the herb cream topping?
The herb cream adds flavor and moisture, but the dish can be made without it or replaced with tomato sauce.
Can I add breadcrumbs to the meat?
Yes, if not avoiding carbs or gluten. Add 2 tablespoons of breadcrumbs for a firmer texture.
How do I know when it’s done baking?
The meat should be browned and cooked through, and the cream topping should be lightly golden and bubbling.
Is this a good meal prep option?
Absolutely. It reheats well and stays flavorful, making it great for preparing ahead.
What should I serve with it?
These cabbage steaks pair well with a green salad, roasted vegetables, or a dollop of extra herb cream on the side.
Conclusion
Baked Cabbage Steaks with Minced Meat and Herb Cream are a hearty, flavorful way to enjoy wholesome ingredients with minimal effort. This low-carb dish brings together tender roasted cabbage, savory spiced meat, and creamy herb topping in one deliciously satisfying bake. Whether you’re feeding a family or planning your weekly meals, this is a reliable, health-conscious recipe that doesn’t compromise on taste.
Baked Cabbage Steaks with Minced Meat and Herb Cream
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Baked Cabbage Steaks with Minced Meat and Herb Cream are a hearty, oven-baked dish combining tender cabbage slices, seasoned ground meat, and a creamy herb topping. This low-carb, protein-rich meal is both comforting and nutritious.
Ingredients
- 1 large green cabbage, sliced into thick rounds (about 6 slices)
- 500g (1.1 lbs) ground beef or mixed minced meat
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- Olive oil for brushing
- Herb Cream Topping:
- 1 cup sour cream or Greek yogurt
- 2 tablespoons fresh dill or parsley, finely chopped
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper.
- Place cabbage slices on the tray and brush lightly with olive oil.
- In a bowl, combine minced meat with onion, garlic, paprika, oregano, salt, and pepper. Mix until well combined.
- Scoop the meat mixture and spread it evenly over each cabbage round.
- In another bowl, mix the sour cream with dill, garlic, salt, and pepper to create the herb topping.
- Spread a generous spoonful of the herb cream over the meat layer.
- Bake in the preheated oven for 35–40 minutes or until the meat is cooked through and the cream topping is lightly golden.
- Garnish with extra herbs if desired and serve hot.
Notes
- Use Greek yogurt for a higher-protein, lower-fat topping.
- Switch ground beef with turkey or chicken for a leaner version.
- Fresh herbs give the best flavor, but dried herbs can be substituted in smaller amounts.
- Leftovers store well and are great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cabbage steak
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
