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Introduction
If you’re looking for a hearty, satisfying keto dinner that’s packed with flavor and texture, these Keto Cabbage Steaks & Beef Patties are about to become your new favorite. This combo hits all the right notes—juicy, seasoned beef patties paired with caramelized cabbage steaks that are roasted until tender and slightly crispy on the edges. It’s the perfect dish for anyone who craves comfort food without the carbs.
What makes this recipe special is its simplicity. It uses minimal ingredients but delivers big on flavor. Cabbage becomes the star here, soaking up the spices and fats like a sponge, while the beef adds protein and richness. Plus, it’s completely customizable—perfect for meal prep, a casual weeknight dinner, or even a crowd-pleasing keto plate.
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Why You’ll Love This Recipe
- Perfect for keto: Low in carbs, high in fiber and fat, and packed with protein.
- Budget-friendly: Cabbage and ground beef are some of the most affordable keto staples.
- Filling and satisfying: This isn’t a light salad—it’s a real meal that leaves you full and fueled.
- Meal-prep friendly: Make a batch ahead of time and reheat easily throughout the week.
- Flavorful and crisp: The cabbage roasts beautifully and complements the savory beef patties like a dream.
My Personal Experience
The first time I made this, I wasn’t expecting it to be so addicting. I had some extra cabbage on hand and wanted something more exciting than another salad or slaw. I tried roasting it in thick slices, seasoned simply, and paired it with some seasoned beef patties—and wow, it turned out even better than expected.
Now it’s become one of those go-to meals I make when I want something that feels indulgent but still totally keto-friendly. The cabbage becomes sweet and caramelized in the oven, and the beef patties are always juicy when pan-seared just right. It’s pure comfort food with zero guilt.
Required Equipment
Baking Sheet
Essential for roasting the cabbage steaks evenly and getting that golden, slightly crispy texture. I like using parchment paper to make cleanup easier.
Large Skillet or Grill Pan
You’ll need a sturdy pan for searing the beef patties. A non-stick or cast iron skillet helps get a beautiful crust without sticking.
Mixing Bowl
To mix the ground beef with seasonings. Go for a medium to large bowl so everything combines evenly.
Knife & Cutting Board
You’ll need a sharp knife to slice the cabbage into thick, steak-like rounds. A steady cutting board helps keep it clean and safe.
Ingredients & Substitutions
- 1 medium head of cabbage, sliced into ¾-inch thick rounds
This forms your “steaks.” Green or Savoy cabbage works best for a tender but sturdy base. - 2 tablespoons olive oil
Drizzled over the cabbage before roasting. You can also use avocado oil or melted butter. - Salt & black pepper, to taste
Season the cabbage and beef generously—it brings out the natural flavors. - 1 lb (450g) ground beef (80/20 for best fat content)
A juicy, protein-rich base for the patties. Ground turkey can be used, but the fat content will be lower. - 1 teaspoon garlic powder
Adds depth of flavor to the beef. - 1 teaspoon onion powder
Balances the garlic with a sweet-savory note. - 1 teaspoon smoked paprika
Gives a warm, smoky flavor—optional but highly recommended. - 1 egg
Helps bind the beef patties together. - ¼ cup grated Parmesan cheese
Adds umami richness and helps hold the patties. Can substitute almond flour for a dairy-free version. - Fresh herbs (optional)
Chopped parsley or thyme adds a nice finishing touch.
How to Make Cabbage Steaks & Beef Patties
- Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper for easy cleanup. - Prepare the cabbage steaks.
Slice the cabbage into thick ¾-inch rounds. Place them on the baking sheet in a single layer. Brush both sides with olive oil and season generously with salt and pepper. - Roast the cabbage.
Bake for 25–30 minutes, flipping halfway through, until edges are browned and crisp and centers are tender. - Prepare the beef mixture.
In a mixing bowl, combine ground beef, egg, garlic powder, onion powder, smoked paprika, Parmesan, salt, and pepper. Mix gently until just combined. - Shape into patties.
Divide the beef mixture into 4 equal portions and form into patties, about ¾ inch thick. - Cook the patties.
Heat a skillet over medium-high heat. Sear patties for 4–5 minutes per side or until fully cooked through. Let rest for 2 minutes. - Assemble and serve.
Serve each beef patty on top of or next to a cabbage steak. Garnish with herbs if desired.
Tips for This Recipe
- Don’t slice the cabbage too thin or it will fall apart—aim for about ¾ inch thickness.
- Let the beef patties rest after cooking to lock in juices.
- If your oven runs hot, check the cabbage early to prevent burning.
- Make it spicy by adding chili flakes or cayenne to the beef mix.
Optional Additions
- Cheese topping: Melt mozzarella or cheddar on the patties.
- Mustard drizzle: A tangy keto-friendly mustard sauce goes perfectly with both elements.
- Caramelized onions: Add a small serving (still keto!) to bring sweetness.
Serving Ideas
- Serve with a side of mashed cauliflower or keto gravy.
- Add a fried egg on top for a breakfast-for-dinner twist.
- Great with a side of creamy keto coleslaw or avocado slices.
Storage Recommendations
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10–15 minutes or pan-sear to restore crispness.
- Freeze cooked patties (not cabbage) for up to 2 months.
Frequently Asked Questions
Can I use ground turkey or chicken?
Yes, but you may need to add more fat (like oil or cheese) to keep them juicy.
Is cabbage keto-friendly?
Absolutely! Cabbage is low in carbs and high in fiber, making it great for keto.
How do I keep the patties from falling apart?
Don’t overmix the meat and make sure to use the egg and Parmesan as binders.
Nutritional Breakdown (Per Serving)
(1 cabbage steak + 1 beef patty)
- Calories: 370
- Total Carbs: 7g
- Net Carbs: 5g
- Fat: 27g
- Protein: 24g
- Fiber: 2g
Cabbage Steaks & Beef Patties Recipe
Ingredients
- 1 medium head of cabbage
- 2 tbsp olive oil
- Salt & pepper
- 1 lb ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 egg
- ¼ cup Parmesan
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Slice cabbage into ¾-inch thick steaks and arrange on sheet.
- Brush both sides with olive oil, sprinkle salt and pepper.
- Roast for 25–30 minutes, flipping once, until browned and tender.
- In a bowl, combine ground beef, egg, spices, and Parmesan. Mix gently.
- Form into 4 patties and sear in a skillet over medium-high heat, 4–5 minutes per side.
- Serve patties with cabbage steaks. Garnish if desired.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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