Description
Tender, caramelized charred cabbage steaks are topped with a sweet and tangy bacon jam in this easy, flavorful vegetarian main dish.
Ingredients
– 1 large green cabbage, cut into 1-inch thick slices
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 8 ounces bacon, diced
– 1/2 cup brown sugar
– 1/4 cup apple cider vinegar
– 1 tablespoon Dijon mustard
– 2 garlic cloves, minced
– 1 tablespoon chopped fresh thyme
Instructions
1. Preheat your oven to 400°F (200°C).
2. Brush the cabbage slices with olive oil and season with salt and pepper.
3. Heat a large oven-safe skillet over high heat. Working in batches if needed, sear the cabbage slices until charred on both sides, about 2-3 minutes per side.
4. Transfer the skillet to the preheated oven and roast the cabbage for 15-20 minutes, or until tender.
5. While the cabbage is roasting, make the bacon jam. In a separate skillet, cook the diced bacon over medium heat until crispy, about 8-10 minutes.
6. Drain the excess bacon fat, leaving about 2 tablespoons in the pan. Add the brown sugar, apple cider vinegar, Dijon mustard, and garlic. Stir to combine and let the mixture simmer for 5-7 minutes, until thickened.
7. Remove the cabbage from the oven and transfer the charred steaks to a serving platter. Top with the warm bacon jam and garnish with fresh thyme.
8. Serve the charred cabbage steaks with bacon jam immediately, and enjoy!
Notes
For a more intense charred flavor, you can broil the cabbage steaks for 2-3 minutes after roasting. Leftover bacon jam can be stored in the refrigerator for up to 1 week and used on toast, sandwiches, or as a dip.
- Prep Time: 15
- Cook Time: 30
- Category: Vegetarian & Vegan Mains
- Method: Roasting, Stovetop
- Cuisine: American