These loaded taco cabbage steaks have everything I want from a plate of nachos: crispy, caramelized edges, savory taco meat, and melted cheese that turns golden and crunchy where it meets the pan. The base is roasted cabbage instead of chips, and the topping is my Turkey Lentil Taco Meat, so every serving is high in both protein and fiber.
If you already have taco meat in the fridge, dinner comes together in about 35 minutes, and most of that is the cabbage roasting while you do something else. If you're making the taco meat from scratch, plan on about 25 minutes more. I usually make a big batch ahead of time, which is what turns this into one of those weeknight dinners built from what's already in the fridge.
I make cabbage steaks often, and I'm always making this taco meat. In a season where I'm working more fiber into my meals, roasted cabbage has been a steady addition, and I love the crispy edges it gets in a hot oven. One night I was craving nachos, had everything on hand, and put the two together. I finished my serving, was completely satisfied, and still wanted another bite. Tom tried it when he got home and really liked it too, and it's been requested a few times in the weeks since.
Ingredient Notes
- Cabbage: Half a large head gives you enough steaks for two. Slice them about ½ inch thick and cut out the core so every bite is tender and easy to eat with a fork and knife. Regular green cabbage is what I use.
- Turkey Lentil Taco Meat: The lentils blend right into the turkey and add fiber without anyone noticing. Brown or green lentils hold their shape best here. The full recipe is in the recipe card notes below. For a vegetarian version, the green lentil filling from my Green Tacos works beautifully on these too.
- Shredded Mexican blend cheese: It melts quickly and crisps at the edges. Cheddar or Monterey Jack on its own would also work.
- Olive oil: Two tablespoons help the cabbage brown on the bottom.
How to Make Loaded Taco Cabbage Steaks
Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. Slice half a large head of cabbage into ½-inch steaks, cut out the core, and lay them on the parchment. Drizzle with 2 tablespoons of olive oil.
Roast for 20 minutes, until the bottoms are deeply browned. Flip the steaks gently with a wide spatula. Tongs can pull the leaves apart once the core is out, but a spatula keeps them together. If a few outer leaves wander off, just pile them back on.
Spoon about 1 cup of taco meat over the cabbage in an even layer and sprinkle with ½ cup of shredded cheese. Return the pan to the oven for 5 to 7 minutes, until the cheese melts and gets a little crispy at the edges. Let it cool for a few minutes before adding toppings.
How to Serve
Treat these like nachos and pile on your favorite toppings:
- Pickled Onions, the ones I used here
- Pickled Jalapeños and Carrots
- Pickled Habaneros if you like real heat
- A drizzle of Cilantro Garlic Sauce
- Greek yogurt with a splash of hot sauce, in place of sour cream
- Hot sauce (I'm partial to Taco Bell's fire sauce at the moment)
Tips, Tricks, and Alterations
- Make the taco meat ahead: A big batch on the weekend makes this a quick weeknight dinner. The full taco meat recipe is in the recipe card notes, and my Turkey Lentil Taco Meat post has step-by-step photos.
- Extra crispy cheese: Broil for 1 to 2 minutes at the end, watching closely.
- Swap the topping: Most often I make this with my turkey lentil taco meat, but a few other options work well: the green lentil filling from my Green Tacos for a vegetarian version, my Best Canned Black Beans or Refried Black Beans with Chipotle for an all-bean version, or shredded rotisserie chicken tossed with your favorite hot sauce (Taco Bell fire sauce works well here).
- Best fresh: These are best right out of the oven. Leftovers are fine, but the cabbage loses the crispy edges that make roasted cabbage so good.
If you love sneaking beans and lentils into dinner, my Baked Black Bean Tacos and Taco Bites are weeknight favorites around here. If you make these, I'd love to hear what toppings you pile on, and a 5-star rating helps other busy cooks find the recipe.
Recipe
Loaded Taco Cabbage Steaks (with Turkey and Lentils)
Ingredients
- ½ large head green cabbage sliced into ½-inch steaks, core cut out
- 2 tablespoons olive oil
- 1 cup Turkey Lentil Taco Meat about ⅙ batch; see notes for full recipe
- ½ cup shredded Mexican blend cheese
- pickled red onions for serving
- hot sauce for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- Slice the cabbage into ½-inch steaks and cut out the core so every bite is tender and easy to eat with a fork and knife. Lay the steaks on the parchment and drizzle with 2 tablespoons olive oil.
- Roast for 20 minutes, until the bottoms are deeply browned. Flip the steaks gently with a wide spatula (tongs can pull them apart once the core is out). Loose outer leaves are fine; just pile them back on.
- Top the cabbage with 1 cup taco meat in an even layer, then sprinkle with ½ cup cheese.
- Return to the oven for 5 to 7 minutes, until the cheese melts and the edges turn crispy. For extra crunchy cheesy bits, broil for 1 to 2 minutes, watching closely.
- Let cool for a few minutes, then top with pickled red onions and hot sauce.
Notes
- 2 tablespoons olive oil
- ½ medium onion (diced)
- 1 teaspoon salt
- 3 tablespoons tomato paste
- 6 tablespoons taco seasoning (divided)
- 1 ½ pounds ground turkey (93% lean)
- 1 (15-ounce) can lentils (drained and rinsed)
- Water, as needed
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and 1 teaspoon salt and saute for 4 to 5 minutes until softened and translucent.
- Stir in 3 tablespoons tomato paste and 4 tablespoons taco seasoning. Cook for 1 to 2 minutes, stirring, until fragrant and slightly darkened.
- Add the drained lentils and mash them a little with a potato masher. Add 1 ½ pounds ground turkey and cook for 8 to 10 minutes, breaking it up, until no pink remains. Add a splash of water if the pan looks dry.
- Taste and stir in up to 2 more tablespoons taco seasoning. Cook 1 to 2 minutes more.
Nutrition
Did you make this recipe? Let me know!