Directions
1. Preheat the oven
Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and lightly coat it with olive oil.
2. Cook the bacon
Lay the bacon slices on the baking sheet and bake for 10–12 minutes until crisp. Remove and place on paper towels, keeping the bacon drippings on the pan.
3. Prepare the cabbage
Peel away any tough outer leaves and trim the base so the cabbage sits flat. Cut it into ¾–1 inch thick steaks.
4. Arrange and season
Place the cabbage steaks in a single layer on the baking sheet over the bacon drippings. Drizzle with olive oil and season generously with black pepper. Use another pan if needed so the cabbage isn’t crowded.
5. Roast
Bake for 20 minutes, then carefully flip each steak, scraping any browned bits back on top. Continue roasting for 15–20 more minutes until the edges are richly browned and the centers are tender.
6. Add the bacon
Crumble the cooled bacon into small pieces and sprinkle over the hot cabbage steaks.
7. Serve
Place on a serving platter or enjoy directly from the pan, spooning the savory drippings and bacon bits over the top. Serve right away while hot and crisp.
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