Cabbage Steaks Recipe (Grilled Or Roasted!)

Place the slices of bacon onto a large, cold pan. Place on the stove and turn to medium-low heat. Fry the bacon for 8-10 minutes, until crispy, flipping as needed.

Meanwhile, cut the cabbage into 3/4-in (2 cm) thick slices.

In a large resealable plastic bag, combine the olive oil, lemon juice, sea salt, and black pepper.

Remove the bacon from the pan and set aside to drain, leaving behind the bacon fat in the pan. Add the minced garlic and saute for about a minute, until fragrant.

Let the pan with bacon fat cool for 5-10 minutes. When the bacon fat has cooled enough to not melt the plastic, pour the bacon fat (along with the sauteed garlic) into the plastic bag. Scoop any remaining garlic with a spatula and add it in. Seal and mix well to form the marinade.

Add the sliced cabbage steaks to the marinade bag. Coat well. Refrigerate for at least 30 minutes.

Preheat the grill at medium heat.

Grill cabbage steaks for about 4-8 minutes on each side, until tender and crispy on the edges.

To serve, top with cooked bacon and parsley for garnish (optional).

Preheat the oven to 425 degrees F (218 degrees C).

Grease a large baking sheet well. (You can line with foil or parchment paper if you prefer. Arrange the cabbage steaks in a single layer.

Roast cabbage steaks in the oven for about 30-35 minutes, until tender and crispy on the edges.

To serve, top with cooked bacon and parsley for garnish (optional).