Ingredients
Scale
- 1 large head of green cabbage
- 3 tablespoons extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Fresh parsley for garnish (optional)
- Lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat. Remove the outer tough leaves from the cabbage. Slice the cabbage into thick rounds, about 1 inch thick. Lay the rounds flat on the prepared baking sheet.
- Whisk together the olive oil, garlic powder, smoked paprika, salt, and pepper in a small bowl. Brush both sides of each cabbage steak with the oil mixture. Use the bottom of a heavy glass or a meat tenderizer to gently press down on the center of each steak until it “smashes” slightly and spreads out. This creates more nooks and crannies for the cheese to settle into.
- Place the baking sheet in the oven and roast for 20 minutes. The cabbage should start to soften and the edges should begin to turn brown. Flip each steak carefully using a wide spatula to keep them intact.
- Sprinkle the grated parmesan cheese generously over the top of each steak. Return the pan to the oven for another 8 to 10 minutes. Cook until the cheese is melted, golden-brown, and crispy. If you want extra crunch, turn on the broiler for the last 60 seconds.
- Remove the steaks from the oven and let them rest for two minutes. This helps the cheese crust firm up. Transfer to a serving platter, sprinkle with fresh parsley, and serve with a squeeze of fresh lemon juice to brighten the flavors.
- Cook Time: 40 minutes