Serve straight from the pan while sizzling, topped with bacon bits. Perfect with grilled chicken, pork chops, or baked fish. In summer, pair with fresh tomatoes or a crisp salad; in cooler months, serve alongside green beans or mashed cauliflower. And for anyone not counting carbs, they make a fantastic stand-in for fries or roasted potatoes next to meatloaf or roast beef.
Roasted Cabbage Steaks with Bacon 
Ingredients
Ingredient Amount Notes
Green cabbage 1 medium (2–2½ lbs) Trimmed and sliced into steaks
Olive oil 4 tbsp Plus extra for greasing foil
Thick-cut bacon 4 slices Crisped for topping
Black pepper 1 tsp Freshly ground
Directions
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Preheat the oven
Set oven to 425°F (220°C). Line a rimmed baking sheet with foil and lightly grease with olive oil.
Cook the bacon
Place bacon slices on the sheet and bake 10–12 minutes until crisp. Transfer to paper towels, leaving the drippings on the sheet.
Prep the cabbage
Remove tough outer leaves and trim the core so each cabbage steak sits flat. Slice into ¾–1-inch thick steaks.
Arrange and season
Place the cabbage steaks in a single layer over the bacon drippings. Drizzle with olive oil and sprinkle generously with black pepper. Use two pans if needed to avoid crowding.
Roast
Bake for 20 minutes, then flip carefully, scooping any browned bits back onto the steaks. Roast another 15–20 minutes until the edges are deeply golden and the centers are tender.
Finish with bacon
Crumble the cooled bacon into small bits and scatter over the hot cabbage steaks.
Serve
Transfer to a platter or serve directly from the pan, spooning drippings and bacon bits over the top. Enjoy immediately while crisp and flavorful.
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