Ingredients
Scale
- 1 large head of green cabbage
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 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). Line a large rimmed baking sheet with parchment paper or a silicone mat. Remove any bruised outer leaves from the cabbage, but keep the head intact. Slice the cabbage into rounds that are about 1 inch thick. Make sure to cut through the core so the “steaks” hold their shape during the first roast.
- Place the cabbage rounds on the prepared baking sheet. In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper. Use a pastry brush or your fingers to generously coat both sides of each cabbage steak with the seasoned oil mixture.
- Slide the baking sheet into the oven and roast for 15 to 20 minutes. You want the cabbage to become tender enough to pierce with a fork, but not completely mushy yet. The edges should just be starting to show a hint of brown.
- Remove the tray from the oven. Use the bottom of a heavy glass or a sturdy measuring cup to gently press down on each cabbage steak. You want to flatten them slightly until they spread out. This “smashed” technique breaks the fibers and allows the heat to penetrate even more for maximum crispiness. If using cheese or nutritional yeast, sprinkle it on top now.
- Return the tray to the oven for another 10 to 12 minutes. Watch closely as the edges turn golden brown and crispy. For extra crunch, you can turn on the broiler for the last 60 seconds. Remove from the oven and let them rest for two minutes to firm up.
- Transfer the steaks to a serving platter. Garnish with fresh parsley or a squeeze of lemon juice if desired. Serve immediately while the edges are at their peak crispiness.
- Cook Time: 45 minutes