Ingredients
Scale
- 1 large head of green cabbage (about 2–3 lbs)
- 3 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Optional: 1/4 cup grated parmesan cheese
- Optional: Fresh parsley for garnish
Instructions
- Start by preheating your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or silicone mats to prevent sticking. Remove the loose or wilted outer leaves from the cabbage. Place the cabbage on a cutting board and slice it into 1-inch thick “steaks” from top to bottom. Keep the core intact as much as possible, as this holds the steaks together during the roasting process. Lay the slices flat on your prepared baking sheet in a single layer.
- In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Use a pastry brush or a spoon to generously coat both sides of each cabbage steak with the oil mixture. Slide the tray into the oven and roast for 25 to 30 minutes. Halfway through, carefully flip the steaks with a wide spatula. If you are using parmesan cheese, sprinkle it over the steaks during the last 5 minutes of baking until it turns golden and bubbly. Look for deeply browned, crispy edges and a tender center.
- Remove the tray from the oven and let the steaks rest for two minutes. This allows the centers to set slightly, making them easier to move. Use a spatula to transfer the steaks to a large serving platter or individual plates. Garnish with fresh chopped parsley or a squeeze of lemon juice for a bright finish. Serve immediately while the edges are at their maximum crispiness.
- Cook Time: 40 minutes