Ingredients
Scale
- 1 large head of green cabbage (approx. 2.5 lbs)
- 3 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- Optional: Grated parmesan cheese or red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper. Remove any damaged outer leaves from the cabbage. Place the cabbage on a cutting board and slice it into 1-inch thick rounds. Keep the core intact during slicing, as this holds the “steak” together and prevents the leaves from scattering. In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Lay the cabbage slices in a single layer on the prepared baking sheets. Use a pastry brush to coat both sides of each cabbage steak generously with the seasoned oil mixture. Place the sheets in the oven and roast for 25 to 30 minutes. Halfway through the cooking time, carefully flip the steaks using a wide spatula to ensure even browning. You want the edges to look dark brown and crispy while the center becomes translucent and fork-tender.
- Remove the pans from the oven. If you are using parmesan or red pepper flakes, sprinkle them over the hot cabbage immediately so they adhere to the surface. Transfer the steaks to a large serving platter using a flat spatula to keep them intact. Serve the steaks warm as a main dish over a bed of grains or as a delicious side to your favorite protein.
- Cook Time: 40 minutes