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Cabbage steaks with crispy pancetta and Parmesan recipe

Cabbage steaks with crispy pancetta and Parmesan recipe

7 ratings

Roasting white cabbage completely transforms this familiar winter veg into a sweet, caramelised side dish. With a crispy pancetta and Parmesan topping, this recipe will ensure even 'cabbage-haters' will love it. What's more, this dish is rich in vitamin C and folate and counts as one of your 5-a-day. See method

  • Serves 4 (as a side)
  • 5 mins to prepare and 35 mins to cook
  • 188 calories / serving
  • Healthy
  • Gluten-free


  • 1 large white cabbage
  • 2 tbsp olive oil
  • 65g smoked pancetta cubes
  • 1 large garlic clove, finely chopped
  • 2 tsp roughly chopped fresh thyme leaves, plus a handful whole leaves
  • 4 tbsp white wine
  • 3 tbsp grated Parmesan

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    4g 21%
  • Sugars

    7g 8%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 7.7g Protein 8.4g Fibre 4.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cut 4 thick slices (about 1-1½cm) from the middle of the cabbage. Leave the core attached to hold the steaks together. Line a baking sheet with foil and brush with half the oil. Add the steaks and brush with the remaining oil. Season and roast for 30 mins, carefully flipping halfway.
  2. Meanwhile, heat a nonstick frying pan over a high heat. Dry-fry the pancetta until just crisp, then add the garlic, chopped thyme and white wine. Cook for 1 min or until the wine has reduced and become syrupy.
  3. Remove the steaks from the oven, spoon over the pancetta mix, then sprinkle over the Parmesan and whole thyme leaves. Return to the oven for 5 mins until tender.

Tip: Make the most of white cabbage while it's in season in the spring. It has a distinctive peppery bite and is perfect for adding bite to many recipes.

If eating raw, discard the outer leaves, cut into quarters , then shred finely, discarding the core. Add to coleslaws or pile into tacos with a spicy filling, or toss with lemon juice and olive oil for a crunchy salad. To cook, try stir-frying with a dash of vinegar and pinch of sugar for a sweet-and-sour side.

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