Set oven to 425°F (220°C). Line a rimmed baking sheet with foil and lightly grease with olive oil.
Place bacon slices on the sheet and bake 10–12 minutes until crisp. Transfer to paper towels, leaving the drippings on the sheet.
Remove tough outer leaves and trim the core so each cabbage steak sits flat. Slice into ¾–1-inch thick steaks.
Place the cabbage steaks in a single layer over the bacon drippings. Drizzle with olive oil and sprinkle generously with black pepper. Use two pans if needed to avoid crowding.
Bake for 20 minutes, then flip carefully, scooping any browned bits back onto the steaks. Roast another 15–20 minutes until the edges are deeply golden and the centers are tender.
Crumble the cooled bacon into small bits and scatter over the hot cabbage steaks.
Transfer to a platter or serve directly from the pan, spooning drippings and bacon bits over the top. Enjoy immediately while crisp and flavorful.
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