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Preheat the oven to gas 6, 200°C, fan 180°C. Cut 4 thick slices (about 1-1½cm) from the middle of a cabbage. Leave the core attached to hold the steaks together.
Line a baking sheet with foil and brush with oil. Add the cabbage steaks to the tray and brush some more oil. Season and roast for 30 minutes, carefully flipping halfway.
Meanwhile, heat a non-stick frying pan over a high heat. Dry-fry 65g of pancetta until crisp, then add 1 large clove of finely chopped garlic, 2 teaspoons of chopped thyme and 4 tablespoons of white wine. Cook for 1 minute or until the wine has reduced and become syrupy.
Remove the cabbage steaks from the oven, spoon over the pancetta mix, then sprinkle over 3 tablespoons of Parmesan and whole thyme leaves. Return to the oven for 5 minutes until tender.
