Ingredients
Scale
- 1 large head of green cabbage
- 2 medium yellow onions, thinly sliced
- 3 tablespoons olive oil (or avocado oil)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Remove the tough outer leaves from the cabbage and slice the head into 1-inch thick rounds. Do not remove the core, as it holds the “steak” together. Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Place the cabbage rounds on the baking sheet. Brush both sides of each steak with olive oil. In a small bowl, mix the garlic powder, smoked paprika, salt, and pepper. Sprinkle the spice mix generously over the cabbage. Place the sliced onions around and on top of the cabbage steaks. Take a heavy bottomed glass or a meat tenderizer and gently press down on the center of each cabbage steak until it flattens and spreads slightly—this “smashed” technique creates more crispy edges.
- 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. The cabbage is done when the edges are dark golden brown and crispy, and the onions have caramelized. Remove from the oven and garnish with fresh parsley if desired.
- Cook Time: 45 minutes