Pre heat oven to 450 F. Cook bacon in a pan until done, let rest on a paper towel to drain excess drippings. Chop into ½ inch pieces and set aside in a bowl. Reserve ¼ cup of the drippings.

In a bowl, whisk olive oil, bacon drippings, apple cider vinegar and Dijon mustard until evenly incorporated.

Cut cabbage into 1 ½ inch steaks and place on a cooking sheet. Brush on a thick, even layer of the mustard vinaigrette. Cook for 12-15 minutes until tender.

Top with Bleu Cheese, green onion and a heavy handful of bacon. Enjoy!