Ingredients
Scale
- 1 large head of green cabbage
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- 2 tablespoons high-quality balsamic glaze
- Optional: Pinch of red pepper flakes
- Optional: Fresh parsley for garnish
Instructions
- Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. Remove any wilted or damaged outer leaves from the cabbage. Place the cabbage on a steady cutting board and slice it into 1-inch thick rounds. Keep the core intact as you slice; this helps the “steaks” stay together during the roasting process.
- Arrange the cabbage slices in a single layer on your prepared baking sheet. In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, and pepper. Use a pastry brush or the back of a spoon to generously coat both sides of each cabbage steak with the oil mixture. Ensure every nook and cranny is covered to maximize the crispiness.
- Slide the baking sheet into the center of the oven. Roast for 20 to 25 minutes. About halfway through the cooking time, carefully flip the steaks using a wide spatula to ensure even browning. You want the edges to look dark brown and crispy, while the center remains tender when pierced with a fork.
- Once the cabbage is perfectly roasted, remove the tray from the oven. While still hot, drizzle the balsamic glaze over the steaks in a zig-zag pattern. Sprinkle with red pepper flakes and fresh parsley if desired. Serve immediately while the edges are at their maximum crispiness.
- Cook Time: 35 minutes