Ingredients
Scale
- 1 large head of green cabbage
- 4 slices of thick-cut bacon, diced into small pieces
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 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 to prevent sticking. Remove any wilted outer leaves from the cabbage. Place the cabbage on a cutting board and slice it into 1-inch thick rounds, keeping the core intact so the “steaks” hold their shape.
- Arrange the cabbage slices in a single layer on the prepared baking sheet. In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, and pepper. Use a pastry brush or a spoon to coat both sides of each cabbage steak generously with the oil mixture. Sprinkle the raw, diced bacon bits evenly over the top of each slice.
- Slide the baking sheet into the center rack of the oven. Roast for 25 to 30 minutes. Halfway through the cooking time, check the bacon. If the cabbage is browning too quickly, you can tent it with foil, but usually, the high heat is necessary for those crispy edges. Roast until the cabbage is tender in the center and the bacon is fully cooked and crispy.
- Remove the tray from the oven and let the steaks rest for two minutes. This allows the juices to redistribute and makes them easier to lift. Use a wide spatula to transfer the steaks to a serving platter. Garnish with fresh parsley if desired and serve immediately while the bacon is crunchy.
- Cook Time: 40 minutes