Sheet Pan Cabbage With Beef
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This sheet pan cabbage with beef recipe includes perfectly spiced roasted cabbage steaks and tender pieces of meat for a diet-friendly main dish the whole family will enjoy.
Today I’m sharing an easy-breezy supper recipe for sheet pan cabbage and beef. It’s not only delicious, but friendly to a multitude of diets including (but not limited to): keto, Atkins, low carb, Weight Watchers, paleo, and more. It’s also something new you can do with cabbage for those of you who may be cabbaged out (because it is such a great veggie!). The cabbage steaks are coated in olive oil and a spice mix that’s to die for. Think a heavenly combination of onion powder, garlic powder, paprika, and cayenne pepper.
They’re paired with tender pieces of beef for an easy supper the whole family will love. My favorite part is that it all cooks up together on one sheet pan so you can have time for more worthy pursuits, like sipping sweet tea on your back porch. Thanks to Southern Breeze for sponsoring this post. I love their no-calorie and perfectly sweetened fruit-flavored tea range. The handy single packets allow me to switch up flavors throughout the day without having to stop and brew a whole pitcher. They are also perfect to toss in your purse and take on the go.
Let’s get cooking because I know just looking at that picture of sheet pan cabbage with beef has y’all hungry!
Recipe Ingredients
- Cabbage
- Stew meat
- Olive oil
Seasoning Blend
- Paprika
- Kosher salt
- Ground black pepper
- Onion powder
- Garlic powder
- Ground cayenne pepper
How to Make Sheet Pan Cabbage With Beef
Begin by mixing up the spices. This is my personal little blend that I’m sharing today and I just love it. It’s perfect for steak, chicken, veggies, or just as a seasoning topping on the table.
Then, cut your cabbage into thick slices about 1 inch thick.
Drizzle olive oil on a large baking sheet and add the cabbage slices on top. Then add the steak tips.
Drizzle more olive oil over the steak and cabbage and toss both a bit to coat them. Sprinkle spice mixture liberally over everything.
Note: See the parchment? I was feeling all organized that day. It makes cleanup easier but isn’t a requirement.
Bake at 400 for 20 to 30 minutes, or until cabbage steaks are lightly brown and the steak is desired doneness.
Enjoy this healthy meal of sheet pan cabbage and beef with a tall glass of zero-calorie guilt-free sweet tea!
YUM, a meal in one!
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. To make the cabbage crispy once more, reheat in the oven or the air fryer.
Recipe Notes
- You can use any kind of stew meat for this recipe, including chuck roast.
- You can also swap the stew meat for kielbasa sausage or bone-in skin-on chicken thighs or drumsticks.
- Want to add some more veggies to this dish? Add some halved baby red potatoes, red onion, , butternut squash, or carrot to your sheet pan. Alternatively, serve your roasted cabbage with other roast vegetables, like roasted asparagus or oven-roasted corn.
- You can use any type of cabbage for this recipe, including purple cabbage and savoy cabbage.
- For added cheesy flavor, sprinkle the cabbage steaks with 1/4 cup of parmesan cheese in the last 10 minutes of cooking.
You may also like these recipes:
Low Carb Sheet Pan Chicken Teriyaki
Southern Fried Cabbage With Bacon
Click here to see more Low Carb recipes
Ingredients
- 1 head cabbage cut into one inch thick steaks
- 2 pounds stew meat*
- olive oil
Seasoning Blend
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- ½ teaspoon ground cayenne pepper
Instructions
- Preheat the oven to 400. Drizzle olive oil on a baking sheet and spread to coat. Place the cabbage steaks on one side of the sheet and the meat on the other side. Drizzle with olive oil and toss to coat well. Sprinkle seasoning liberally over cabbage and beef.1 head cabbage, 2 pounds stew meat*, olive oil, 1 tablespoon paprika, 1 tablespoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon pepper, ½ teaspoon ground cayenne pepper
- Bake at 400 for 20 to 30 minutes, or until cabbage steaks are lightly brown and steak is desired doneness.
Notes
Nutrition
Click below to pin this recipe for later!
Disclosure: I love Southern Breeze Sweet Tea but I have been compensated for this post. I am not an employee of Southern Breeze or Harris Tea Company but an independent website owner and all opinions are my own. In fact, I drank three glasses of tea while writing this very post. My opinion right now is that Raspberry is the best, but that is just because I am drinking it. The cold brew flavors are kind of like children, we can’t really choose a favorite because we love them all! Have a wonderful day. 🙂
“Nothing is better than going home to family and eating good food and relaxing.”
~Irina Shayk
Been a follower of this blog for years. This dish is great. Thanks for reposting it and keeping these golden recipes alive. Of course, I enjoy the new ones too 🙂
Thank you Chrissy for being a part of our Southern Plate Family!
We are having this for supper. We really enjoy it.
So I’m wondering about the times on the recipe. At the top of recipe it says cook time 1 hour 45 minutes, but in the recipe itself it says cook for 20-30 minutes. So which is it? I’ve also noticed this discrepancy on a couple of your other recipe, though I can’t remember which ones right now. Maybe you need to look at that. Anyway this looks good, if I can talk my hubby into eating cabbage I’m going to try it!
I have the same question! Any reply?
Sorry for the confusion, the cook time is 20-30 minutes 🙂
Hi Jenny,
Sorry for the confusion…stick with the 20-30 mins cooking time but if that doesn’t get it to your desired tenderness then keep in til it does. Because all ovens are different you may need to turn it down a bit if you want it longer than recommended, but 20-30 mins works for me. Thanks for asking the question so I can take a look at adjust where needed 🙂
I have a question. Stew meat & chuck roast for the most part are tough unless cooked for long periods.. Wouldn’t a cubed Chuck Roast only cooking for 20 min. come out tough? Thx, sparki
I haven’t had that issue with the Black Angus we used. Give her a go and see what you think.
I’m wondering about making a big batch of just the beef and leaving out the cabbage. Would I still cook the same way? It would be about 3 lbs. Thanks!
It sure would!
do you marinate the meat before cooking? is it tender enough to eat cooked like this without marinating or precooking it?
thank you 😉