Ingredients

The following ingredients have 4 Servings
  • 2 1/2 tablespoons extra-virgin olive oil (, divided)
  • 1 head green cabbage ((about 1 3/4 pounds))
  • 1 shallot (, roughly diced)
  • 3 cloves garlic (, minced)
  • salt and pepper (, to taste)
  • 6 slices bacon

Instruction

  • Preheat oven to 425 degrees F. Lightly coat a 15x10-inch roasting pan with 1/2 tablespoon of the olive oil.
  • Slice the cabbage into 1-inch thick steaks, lengthwise, keeping the core intact.
  • Brush both sides of each cabbage steak with the remaining olive oil. Sprinkle the shallot, garlic, salt, and pepper over each one. Arrange cabbage steaks on the roasting pan (overlapping slightly is fine, if necessary.)
  • Transfer to the oven and roast for 20 minutes. Gently turn each steak over and roast for an additional 15 minutes, until the cabbage is tender and a little charred around the edges.
  • In the meantime, cook your bacon! You can either:1. Cook it in the oven with the cabbage - line a rimmed baking sheet with foil coated with cooking spray. Lay the strips of bacon on the baking sheet, without overlapping. Transfer to oven and cook for 20-25 minutes until crispy. Drain on a paper towel-lined plate. Once cooled, crumble into pieces.2. Cook it in a fry pan - diced up the bacon. In a medium nonstick skillet, cook bacon over medium-high heat until browned and crispy, about 5-6 minutes. With a slotted spoon, transfer to a paper-towel lined plate to drain.
  • Sprinkle the crispy bacon over the roasted cabbage and serve immediately.