Cabbage Steaks with Warm Bacon Vinaigrette

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This one has an awful lot of taste for cabbage as a main ingredient. The seasonings of your FIREDISC and the bacon make the magic. The vinaigrette is gravy.
  • 3 strips thick-cut lean bacon, cut into 1/4 inch strips
  • 1 large shallot, minced
  • 2 tablespoons sherry vinegar
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon chopped thyme
  • 2 tablespoons olive oil, plus more as needed
  • 1 head green cabbage, cut into 3/4 inch thick slices (about 6 steaks)
  • Salt and pepper
  • Set FIREDISC to medium heat.
  • Cook the bacon in 2 tablespoons olive oil in the center heat ring until browned and crisp. Remove bacon from heat, place in a bowl, and stir in the shallot, vinegar, mustard and thyme then set aside.
  • Brush cabbage steaks with olive oil and season with salt and pepper. Place cabbage steaks on the outer ring of FIREDISC for about 5 minutes per side (keep an eye on them.)
  • Remove cabbage steaks from the grill and drizzle with bacon vinaigrette. Serve warm.