Ingredients
Scale
- 1 large head of green cabbage (approx. 2 lbs)
- 3 tablespoons unsalted butter, melted (or ghee for a deeper nuttiness)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- Optional: 2 tablespoons grated Parmesan or nutritional yeast for a vegan twist
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking. Remove the tough outer leaves from the cabbage and trim the very bottom of the column, but keep the core intact so the steaks don’t fall apart. Slice the cabbage into 1-inch thick rounds. In a small bowl, whisk together the melted butter, olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper.
- Place the cabbage slices onto the prepared baking sheet. Using the bottom of a heavy glass or a small saucepan, gently press down on the center of each cabbage steak to “smash” it. You want the leaves to spread out slightly and create a more uneven surface. Brush both sides of each steak generously with the butter and oil mixture, ensuring the seasoning gets down into the layers.
- Slide the baking sheet into the oven and roast for 25 to 30 minutes. Halfway through the cooking time, carefully flip the steaks using a wide spatula. If you are using cheese or nutritional yeast, sprinkle it on during the last 5 minutes of roasting. The cabbage is done when the edges are dark brown and crispy, and the centers are tender when pierced with a fork. Remove from the oven, garnish with fresh parsley, and serve immediately while hot.
- Cook Time: 40 minutes