Directions
1. Preheat the oven
Heat your oven to 425°F (220°C). Line a large, rimmed baking sheet with aluminum foil and lightly coat it with olive oil.
2. Cook the bacon
Arrange the bacon slices in a single layer on the prepared baking sheet. Bake for 10–12 minutes, until crisp. Use tongs to transfer the bacon to a paper towel-lined plate to cool. Leave the rendered bacon drippings on the baking sheet—they’re full of flavor.
3. Prepare the cabbage
Peel away any tough or damaged outer leaves from the cabbage. Trim a thin slice from the stem end so the cabbage sits flat on your cutting board. Slice the cabbage vertically into ¾ to 1-inch thick “steaks.” Some outer leaves may fall away; that’s perfectly fine.
4. Arrange and season
Place the cabbage steaks in a single layer directly on the foil-lined baking sheet, right on top of the reserved bacon drippings. Drizzle the steaks evenly with the olive oil and season generously with the freshly ground black pepper. If the steaks are crowded, use a second baking sheet so they have room to crisp up.
5. Roast
Roast for 20 minutes. Carefully remove the pan from the oven and use a spatula to flip each steak, scraping up any browned bits and placing them back on top of the cabbage. Return the pan to the oven and continue roasting for another 15–20 minutes, until the edges are deeply browned and crisp and the centers are fork-tender.
6. Add the bacon
While the cabbage finishes roasting, crumble or chop the cooled bacon into small pieces. Sprinkle the bacon bits generously over the hot cabbage steaks as soon as they come out of the oven.
7. Serve
Transfer the cabbage steaks to a serving platter, or enjoy them straight from the pan. Be sure to spoon any savory drippings and bacon bits from the pan over the top. Serve immediately while hot and crisp.
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