Ingredients :

• Green cabbage — Take a classic green cabbage, not too big — between 900 g and 1.2 kg is ideal. The outer leaves should be firm and a deep green, almost waxy to the touch. Avoid cabbages with brown spots or loose leaves: they are too old and won’t caramelize properly. No need for a special variety, the standard supermarket cabbage works just fine.
• Olive oil — Be generous, really. It’s the oil that allows caramelization and prevents the edges from drying out instead of browning. Save your fancy finishing oil for the salad — here, an ordinary oil is perfectly fine. Count about one good tablespoon per steak, maybe a bit more if your cabbage is dense and tight.
• Turkey bacon — Choose thick-cut turkey bacon, not the thin, translucent slices sometimes found. The thickness provides chew and a real presence in the bite. Cook it separately in a very hot pan until it is truly crispy — not just warm. Let it cool for a minute on paper towels before crumbling: it will gain even more crunch.
• Black pepper — Milled and freshly ground if possible. The difference with pre-ground pepper is real here because the oven will toast its aromas directly onto the cabbage. Be generous: a bold pinch per steak, not a shy veil that disappears during cooking.