Introduction: A Fresh Twist on Tacos
If you’re looking for a low-carb, keto-friendly alternative to traditional tacos, then you’ll love these Loaded Taco Cabbage Steaks! Packed with bold flavors, crunchy textures, and nutritious ingredients, this recipe transforms simple cabbage into a delicious, satisfying dish. Whether you’re following a healthy eating plan or just looking for a creative new way to enjoy tacos, this recipe is a must-try!
What Are Loaded Taco Cabbage Steaks?
Cabbage steaks are thick slices of roasted cabbage that serve as a sturdy, flavorful base for your favorite taco toppings. Instead of traditional taco shells, we use cabbage to provide a crunchy, nutritious, and low-calorie alternative. The cabbage soaks up all the flavors of spiced ground beef, melted cheese, and vibrant toppings, making every bite deliciously satisfying.
Ingredients for Loaded Taco Cabbage Steaks
Cabbage Steaks:
- 1 large green cabbage, sliced into thick steaks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Taco Meat:
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 tablespoon olive oil
- 1 packet taco seasoning (or homemade blend)
- 1/4 cup water
- 1/2 teaspoon red pepper flakes (optional, for heat)
Toppings:
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup sour cream
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- 1/4 cup jalapeño slices (optional, for spice)
- 1/2 cup chopped red onions
How to Make Loaded Taco Cabbage Steaks
Step 1: Prepare the Cabbage Steaks
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the cabbage into 1-inch thick rounds, keeping them intact as much as possible.
- Place the cabbage steaks on the baking sheet and brush both sides with olive oil.
- Season with garlic powder, paprika, salt, and black pepper.
- Roast for 20-25 minutes or until the edges are golden and crispy.
Step 2: Cook the Taco Meat
- Heat olive oil in a skillet over medium heat.
- Add ground beef and cook until browned, breaking it apart with a spatula.
- Drain any excess fat and stir in the taco seasoning and water.
- Simmer for 5 minutes, stirring occasionally, until the flavors meld.
Step 3: Assemble the Loaded Taco Cabbage Steaks
- Remove the roasted cabbage steaks from the oven.
- Spoon the seasoned taco meat over each cabbage steak.
- Sprinkle shredded cheese on top and return to the oven for 3-5 minutes until melted.
- Remove from the oven and add your favorite toppings: sour cream, tomatoes, black olives, cilantro, avocado, jalapeños, and red onions.
Tips for the Best Taco Cabbage Steaks
- Use fresh cabbage: Choose a firm, medium-sized cabbage for even slicing and best texture.
- Don’t skip the roasting: Roasting caramelizes the cabbage, giving it a deliciously sweet, nutty flavor.
- Customize your seasoning: Try using homemade taco seasoning for a more natural and flavorful blend.
- Add extra crunch: Top with crushed tortilla chips or toasted pepitas for added texture.
- Make it dairy-free: Swap cheese for dairy-free alternatives and use avocado crema instead of sour cream.
Variations and Customizations
1. Make It Vegetarian
Swap out the ground beef for:
- Lentils or black beans
- Mushrooms sautéed with taco seasoning
- Crumbled tofu cooked with the same spice mix
2. Make It Spicy
- Use extra jalapeños or a drizzle of hot sauce.
- Add chipotle powder to the taco meat for a smoky heat.
- Use pepper jack cheese instead of cheddar.
3. Make It Keto-Friendly
- Skip the tomatoes and onions to lower the carb count.
- Add extra avocado and sour cream for more healthy fats.
- Use a higher-fat ground beef like 80/20 for a more satisfying meal.
What to Serve with Loaded Taco Cabbage Steaks
- Mexican Cauliflower Rice – A low-carb alternative to traditional rice.
- Guacamole and Chips – Serve with homemade or store-bought keto chips.
- Black Bean Salad – For added fiber and protein.
- Mexican Street Corn Salad – A tangy and creamy complement.
Storage and Meal Prep Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) for 5-10 minutes or in the microwave for 1-2 minutes.
- Meal Prep: Roast cabbage ahead of time and store separately from toppings for a quick assembly during busy weeknights.
Frequently Asked Questions
1. Can I Make This Dish Ahead of Time?
Yes! Roast the cabbage and cook the taco meat in advance. When ready to serve, reheat, assemble, and enjoy!
2. Can I Use Red Cabbage Instead of Green?
Yes, but red cabbage has a slightly stronger taste and a firmer texture.
3. Can I Grill the Cabbage Steaks Instead?
Absolutely! Grilling adds a smoky flavor and keeps the cabbage slightly crisp.
4. How Do I Keep Cabbage Steaks from Falling Apart?
Be sure to cut them thick enough (at least 1-inch thick) and handle them gently when roasting and serving.
5. Are These Taco Cabbage Steaks Gluten-Free?
Yes! Just ensure your taco seasoning and toppings are gluten-free.
Conclusion: A Must-Try Low-Carb Taco Alternative
If you’re craving bold taco flavors but want a healthier, low-carb alternative, these Loaded Taco Cabbage Steaks are the perfect solution. With tender roasted cabbage, savory taco-seasoned meat, and delicious toppings, this dish is satisfying, customizable, and easy to prepare. Try this fun twist on taco night and enjoy a nutritious meal without sacrificing flavor!
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Enjoy these Loaded Taco Cabbage Steaks – a low-carb, keto-friendly twist on tacos with seasoned meat, melted cheese, and fresh toppings!
Ingredients
For the Cabbage Steaks:
- 1 large green cabbage, sliced into 1-inch thick steaks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Taco Meat:
- 1 lb ground beef (or ground turkey)
- 1 tablespoon olive oil
- 1 packet taco seasoning (or homemade blend)
- 1/4 cup water
- 1/2 teaspoon red pepper flakes (optional)
Toppings:
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup sour cream
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- 1/4 cup jalapeño slices (optional)
- 1/2 cup chopped red onions
Instructions
Step 1: Prepare the Cabbage Steaks
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the cabbage into 1-inch thick rounds, keeping them intact.
- Arrange the cabbage steaks on the baking sheet and brush both sides with olive oil.
- Season with garlic powder, paprika, salt, and black pepper.
- Roast in the oven for 20-25 minutes, flipping halfway, until the edges are crispy and caramelized.
Step 2: Cook the Taco Meat
- While the cabbage is roasting, heat olive oil in a skillet over medium heat.
- Add ground beef and cook until browned, breaking it apart with a spatula.
- Drain any excess fat, then stir in the taco seasoning and water.
- Simmer for 5 minutes, stirring occasionally, until well combined.
Step 3: Assemble the Loaded Taco Cabbage Steaks
- Remove the roasted cabbage steaks from the oven.
- Spoon the seasoned taco meat evenly over each cabbage steak.
- Sprinkle shredded cheese on top and return to the oven for 3-5 minutes until melted.
- Remove from the oven and top with sour cream, diced tomatoes, black olives, cilantro, avocado, jalapeños, and red onions.
Notes
- Prep Time: 10minutes
- Cook Time: 25minutes