INGREDIENTS:
- 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.