Ingredients
Scale
- 1 large head of green cabbage
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 cup shredded sharp cheddar or parmesan cheese
- Fresh parsley for garnish (optional)
- Red pepper flakes for heat (optional)
Instructions
- Preheat your oven to 425°F (220°C). Remove the tough outer leaves from the cabbage head. Place the cabbage on a sturdy cutting board and slice it into 1-inch thick rounds, making sure to keep the core intact so the “steaks” hold together. Line a large baking sheet with parchment paper or a silicone mat for easy cleanup and to prevent sticking.
- Arrange the cabbage slices on the prepared baking sheet. In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, and pepper. Brush both sides of each cabbage steak generously with the oil mixture. To achieve the “smashed” effect, place a piece of parchment paper over a steak and press down firmly with the bottom of a heavy glass or a potato masher until the fibers slightly flatten and spread. Repeat for all slices.
- Slide the baking sheet into the center rack of the oven. Roast for 25 to 30 minutes, or until the edges are dark brown and crispy and the center is tender when pierced with a fork. Flip the steaks halfway through the cooking time to ensure even browning on both sides.
- Once the cabbage is tender and crispy, remove the tray from the oven. Sprinkle the shredded cheese evenly over the top of each steak. Return the tray to the oven for another 3 to 5 minutes, or until the cheese is bubbly and slightly golden. Remove from the oven, garnish with fresh parsley and red pepper flakes if desired, and serve immediately while the cheese is gooey.
- Cook Time: 45 minutes