Start with the cabbage steaks. Preheat the oven to 425 degrees and line 1 large baking sheet with parchment paper. Remove any loose outer leaves from both heads of cabbage and discard. Trim off and discard the very bottom of the stem end then place the cabbage on the cutting board with the stem end facing up towards you. Cutting from the top down, slice into 1-inch thick “steaks”. There should be a bit of the cabbage core in at least 2-3 of the steaks that holds them together. Repeat with the second cabbage. 

Place the largest steaks (you should have at least 6) on the lined baking sheet leaving a ½-inch between each. Save the smaller steaks and end pieces for another use (see recipes notes). Brush each side of the cabbage steaks generously with olive oil and season with salt and pepper. Roast in the preheated oven for 25 minutes, then remove and very carefully flip the steaks over with a flexible spatula. Roast an additional 25-30 minutes until golden and tender. 

While the cabbage steaks roast, make the tempeh bacon bits. Heat a large pan or skillet over medium. Add the olive oil. Once shimmering, add the crumbled tempeh. Cook, stirring every 1-2 minutes, until the tempeh is golden brown and crisp (this will take about 15 minutes). While the tempeh cooks, whisk together the tamari, smoked paprika, garlic powder, onion powder, and maple syrup in a small bowl.

When the tempeh is golden brown, reduce the heat to medium low and add the tamari mixture to the pan. Stir continuously until the tempeh is coated in the sauce and there is no longer liquid visible in the pan (about 2-3 minutes). Remove from the heat and set aside.

When there’s about 15 minutes left in the cabbage steaks’ cooking time, start the sauce. Heat a small pan over medium-low. Add the butter to the pan and once it’s fully melted, add the minced shallot and a pinch of salt. Cook, stirring regularly, until the shallot is soft and translucent, about 5-7 minutes. Add the garlic and cook for 1 minute, stirring regularly. Add the lemon juice and cook, stirring regularly, until most of the liquid has evaporated, about 4-5 minutes.

Whisk in the Dijon mustard. Continue whisking gently until the mustard is loosened and creamy and no longer looks oily. At this point it should be emulsified with the butter. Add the cream, chives, and another pinch of salt. Cook 3-4 minutes, gently whisking, until the sauce is thickened. It should coat the back of a spoon and when you swipe your finger through it to create a line, the line should stay there without filling in. Remove the sauce from the heat, taste, and add more salt as needed. 

When you’re ready to serve, drizzle some of the sauce over each cabbage steak and top with some of the  tempeh bacon bits. Garnish with a sprinkle of fresh chives.