Ingredients
Scale
- 1 large head of green cabbage
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Optional: 2 tablespoons grated parmesan or nutritional yeast
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Remove the tough outer leaves from the cabbage head. Place the cabbage on a cutting board and slice it into thick “steaks,” about 1-inch wide. Make sure to keep the core intact so the leaves stay together during the cooking process. Line a large baking sheet with parchment paper for easy cleanup.
- Place the cabbage slices on the prepared baking sheet. Using the bottom of a heavy glass or a meat tenderizer, gently press down on the center of each steak. You want to flatten them slightly without completely breaking them apart. This “smashing” helps the edges crisp up more effectively and allows the seasonings to sink into the layers.
- In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, onion powder, salt, and pepper. Use a pastry brush or a spoon to generously coat both sides of each cabbage steak with the garlic oil mixture. Place the tray in the center of the oven and roast for 25 to 30 minutes. The edges should look dark golden brown and crispy.
- If you want extra crunch, turn on the broiler for the last 2 minutes of cooking. Keep a close eye on them so they do not burn. Remove from the oven and immediately sprinkle with parmesan or nutritional yeast if desired. Garnish with fresh parsley and serve hot as a main dish or a hearty side.
- Cook Time: 45 minutes