Description
Enjoy these Loaded Taco Cabbage Steaks – a low-carb, keto-friendly twist on tacos with seasoned meat, melted cheese, and fresh toppings!
Ingredients
Scale
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
- Choose firm cabbage: A medium-sized, firm cabbage will hold together better when roasting.
- Roast at high heat: Ensures crispy edges and enhances flavor.
- Make it dairy-free: Use dairy-free cheese and avocado crema instead of sour cream.
- Add extra crunch: Top with toasted pepitas or crushed tortilla chips.
- Make it spicier: Add extra jalapeños or a drizzle of hot sauce.
- Store leftovers properly: Keep in an airtight container in the fridge for up to 3 days
- Prep Time: 10minutes
- Cook Time: 25minutes