Ingredients
Scale
- 1 large head of green cabbage (thickly sliced into 1-inch rounds)
- 6 slices of thick-cut bacon, diced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon fresh lemon juice
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat. Remove any wilted outer leaves from the cabbage head. Place the cabbage on a cutting board and slice it into 1-inch thick rounds, ensuring the core stays intact to hold the “steaks” together. Lay the steaks flat on the prepared baking sheet.
- Drizzle the olive oil evenly over both sides of each cabbage steak. In a small bowl, mix the garlic powder, smoked paprika, salt, and pepper. Sprinkle this seasoning over the cabbage. Use the bottom of a heavy glass or a meat mallet to gently “smash” or press down on the center of each steak. This creates more surface area for browning. Top each steak with the diced raw bacon pieces.
- Slide the baking sheet into the center rack of the oven. Roast for 25 to 30 minutes. Halfway through, rotate the pan to ensure even browning. The cabbage is done when the edges are dark brown and crispy, and the bacon is fully rendered and crunchy. The centers should be fork-tender but not mushy.
- Remove the pan from the oven and immediately drizzle the fresh lemon juice over the hot steaks to brighten the flavors. Transfer the steaks to a serving platter using a wide spatula to keep them whole. Garnish with fresh parsley if desired and serve immediately while the bacon and edges are at peak crispiness.
- Cook Time: 40 minutes