Ingredients
Scale
- 1 large head of green cabbage
- 3 tablespoons extra virgin olive oil
- 2 large lemons (one sliced, one juiced)
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon red pepper flakes (optional for heat)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Remove any damaged outer leaves from the cabbage. Place the cabbage on a sturdy cutting board and slice it into 1-inch thick rounds or “steaks.” Try to keep the core intact for each slice, as this holds the steak together during the roasting and smashing process.
- Line a large baking sheet with parchment paper. Arrange the cabbage steaks in a single layer. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, salt, and pepper. Brush both sides of each steak generously with the mixture. Now, use the bottom of a heavy glass or a meat tenderizer to gently “smash” or press down on the center of each steak. This flattens the leaves slightly, allowing more edges to touch the pan for maximum crispiness.
- Slide the baking sheet into the center rack of the oven. Roast for 25 to 30 minutes. Halfway through the cooking time, carefully flip the steaks using a wide spatula. If you notice the edges browning too quickly, you can rotate the pan. The steaks are done when the outer leaves are dark golden-brown and crispy, and the centers are tender and translucent.
- Remove the pan from the oven. Immediately grate fresh lemon zest over the hot steaks and top with thin lemon slices. Garnish with chopped fresh parsley and an extra sprinkle of sea salt if desired. Serve immediately while the edges are at their crunchiest.
- Cook Time: 40 minutes