Description
These Charred Cabbage Steaks with a decadent Bacon Jam topping are a savory and satisfying vegetable-based main dish that’s sure to impress. The caramelized, tender cabbage steaks are complemented by the rich, sweet-and-salty bacon jam, creating a flavor-packed sensation.
Ingredients
– 1 medium head of green cabbage, cut into 1-inch thick slices
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 6 slices bacon, diced
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 2 tablespoons apple cider vinegar
– 2 tablespoons brown sugar
– 1 teaspoon Dijon mustard
– 1/4 cup water
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. Add the cabbage slices and sear for 2-3 minutes per side, until charred.
4. Transfer the skillet to the preheated oven and roast the cabbage for 10-12 minutes, or until tender.
5. In a separate skillet, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pan, leaving the rendered fat behind.
6. Add the chopped onion to the bacon fat and sauté for 2-3 minutes, until translucent.
7. Stir in the minced garlic and cook for an additional minute, until fragrant.
8. Pour in the apple cider vinegar, brown sugar, and Dijon mustard. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.
9. Add the cooked bacon back to the pan and stir to combine. If the mixture seems too thick, add a splash of water to thin it out.
10. Serve the charred cabbage steaks immediately, topped with the warm bacon jam.
Notes
For a creamier texture, you can blend the bacon jam in a food processor or blender before serving. The bacon jam can also be made in advance and stored in the refrigerator for up to 1 week.
- Prep Time: 15
- Cook Time: 20
- Category: Salads and Bowls
- Method: Stovetop, Oven
- Cuisine: American