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Garlic butter steak bites with sautéed cabbage is a fantastic dinner option that checks off all the right boxes—it’s quick, nutritious, and bursting with flavor. Whether you’re looking for a low-carb meal or a hearty dish to enjoy with pasta, this recipe is sure to please the entire family.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🍝 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Dinner Recipes
These garlic butter steak bites with sautéed cabbage are a weeknight winner. Succulent steak cubes are perfectly seared and coated in a flavorful buttery garlic sauce. They sit atop a bed of sautéed cabbage with a hint of tanginess from a splash of lemon.
Whether you prefer to keep it low-carb or pair it with pasta and a sprinkle of Parmesan cheese, this steak and cabbage combo is versatile enough to satisfy everyone at the table. Plus, it’s a breeze to whip up—ideal for those hectic evenings when you crave something delicious.
👩🍳 If you’re a fan of meat and veggies for dinner, be sure to try my steak and baked potatoes with umami, garlic pork chop steak with lemon pepper beans & leeks, crying tiger beef & rice noodle salad bowl, or one-pan chicken & veggies skillet.
What You’ll Need
Here is what you’ll need for this garlic butter steak bites recipe. Find the complete measurements in the recipe card below.
- For the sautéed cabbage: Cabbage, onions, cumin seeds, olive oil, butter, lemon juice. Swap ideas: Use kale or Brussels sprouts instead of cabbage, or add a pinch of chili flakes for extra heat.
- For the garlic butter steak bites: Rump steak, garlic, butter, Worcestershire sauce, olive oil, salt, pepper. Swap ideas: Try chicken or shrimp if you’re not a fan of beef, or incorporate a dash of soy sauce for a savory twist.
- Garnish & Sides: Fresh parsley, pasta noodles, Parmesan cheese. Alternatives: Serve with rice, quinoa, or mashed potatoes if you’re not in the mood for pasta.
How To Make Garlic Butter Steak Bites With Cabbage
I’ve provided the full recipe and nutritional information below. Here are some useful step-by-step photos.
- Shred cabbage and slice onions.
- Cut steak into bite-sized pieces and finely dice the garlic.
- Sauté onions and cumin seeds in olive oil for 1-2 minutes.
- Add butter, then the cabbage, and sauté until softened. Season with salt and a splash of lemon juice. Set aside.
- In another skillet, heat olive oil and sear steak bites, seasoning with salt and pepper.
- Remove steak, add butter and garlic to the pan, then stir in Worcestershire sauce until bubbly.
- Return steak bites to the pan, coating them in the garlic butter sauce.
- Serve steak bites over the sautéed cabbage, drizzle with any leftover sauce, and garnish with parsley.
Watch The Video
Recipe Tips
- Cooking the steak bites: If you’re doubling the recipe, cook the steak in batches to avoid overcrowding the pan—this ensures a nice sear. If the pan is too crowded, the steak bites may end up braised instead of pan-fried. Keep the heat high while searing the meat and avoid overcooking as the bites are small.
- Spice it Up: Add a pinch of red pepper flakes or smoked paprika for a touch of heat.
- Variations: Substitute the steak with chicken, shrimp, or tofu for a different protein. For added richness, mix in a bit of cream to the garlic butter sauce.
Serving Suggestions
Enjoy this dish as is for a low-carb option, or serve it over pasta noodles with a generous sprinkling of Parmesan cheese. It also pairs wonderfully with rice, quinoa, or creamy mashed potatoes.
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Looking for a nutritious and delectable dinner? These garlic butter steak bites with sautéed cabbage fit the bill. It’s simple, satisfying, and adaptable to your cravings—whether you’re in the mood for low-carb fare or comfort food.
For the garlic butter steak bites
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Prep ingredients: Shred the cabbage and slice the onions, set aside. Cut the steaks into small bite-size squares. Finely dice the garlic and set aside.
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Sauté the cabbage: In a medium to large skillet, heat a tablespoon of olive oil and add the onions and cumin seeds. Sauté for 1-2 minutes to soften, then add a teaspoon of butter and once melted, add the shredded cabbages and season with 1/2 teaspoon of salt. Cover with a lid and cook for 1 minute, then stir through and cover with the lid again. Cook for 2 more minutes and stir again. The cabbage will start to soften and shrink. At this stage, you can leave the lid on. Add a drizzle of lemon juice, about 1 tablespoon, and continue to sauté and stir the cabbage for another 1-2 minutes. Then remove from heat and set aside.
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Cook the steak bites: Heat another medium to large skillet over medium-high heat (you could use the same skillet, just remove the cabbage to a bowl). Add a tablespoon of oil to the hot skillet and then add the steak pieces in a single layer. Season with salt and pepper and cook for 2 minutes until brown, then turn the pieces over and cook for another minute. You may need to move the pieces around the skillet to get even browning as some parts of the pan may be hotter than others. Tip: If making a larger batch, you may have to do this in batches depending on the size of your skillet.
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Once the steak cubes are browned, remove them from the pan but leave any cooking juices in the pan.
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Add the butter and garlic to the hot skillet, turn the heat to medium and sauté for 1 minute. Then add in the Worcestershire sauce and let it come to a bubble and incorporate into the buttery garlic.
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Return the steak bites to the skillet and stir through the garlicky butter sauce for a minute making sure to coat all the pieces.
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Combine and serve: Top the sautéed cabbage with the steak bites and drizzle any remaining garlic butter sauce all over. Garnish with parsley and serve. I love this dish with pasta noodles like tagliatelle and grated Parmesan cheese. It’s so yum!
Serving size: The recipe can serve 2-4 people depending on your accompaniments. For a standalone meal of steak and cabbage, it’s more like 2 hearty servings. If serving with pasta, you can stretch it to 3-4 servings.
Calories: 389kcal | Carbohydrates: 15g | Protein: 25g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: