Preheat the oven to 450 degrees F. Start with cooking the bacon over medium heat in a 12-inch cast iron skillet. If you don’t have a cast iron skillet, be sure to use an oven-safe skillet. Stir the bacon occasionally. When the bacon is cooked through and begins to crisp, cut the heat and use a spider skimmer to transfer the bacon to a separate bowl and set aside.

Use a tablespoon to scoop 7 tablespoons of the bacon fat out of the cast iron skillet, transferring the 7 tablespoons to a small saucepan and set that saucepan aside.

Pour off any remaining bacon fat from the cast iron skillet, but don’t wipe out the skillet.

Nestle the wedges, cut side down, in the cast iron skillet. Scoop out 1 tablespoon of bacon fat from the reserved fat in the saucepan and drizzle it over the cabbage wedges. Sprinkle the cabbages with a teaspoon of kosher salt.

Roast the cabbage in the preheated oven for 20 to 25 minutes. The cabbage should be tender when pierced with a knife and there should be browning in spots.

While the cabbage is roasting, heat the remaining 6 tablespoons of bacon fat over low heat for about 1 minute. Whisk in honey, mustard, vinegar and black pepper. Whisk until an emulsified sauce forms. Cut the heat.

Use kitchen tongs to transfer the roasted cabbage wedges to a serving plate.

Pour the hot bacon mustard dressing over the cabbage. Chop the cooked bacon into smaller pieces if desired and sprinkle the bacon over the dressed cabbage wedges.