Ingredients
Scale
- 1 large head of green cabbage (about 2–3 lbs)
- 3 tablespoons olive oil or melted avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- Optional: Fresh parsley or red pepper flakes for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking. Remove the outer, loose leaves from the cabbage head. Place the cabbage on a cutting board and slice it into 1-inch thick rounds, starting from the top and working your way down to the core. Keep the core intact as much as possible to hold the “steaks” together.
- In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, onion powder, cayenne pepper, salt, and black pepper. Place the cabbage slices onto the prepared baking sheets. Using a pastry brush or a spoon, coat both sides of each cabbage steak generously with the spicy oil mixture. Roast in the oven for 20-25 minutes. Carefully flip the steaks halfway through the cooking time to ensure both sides get those signature crispy, charred edges.
- Remove the pans from the oven once the edges are dark brown and the centers are fork-tender. Use a wide spatula to transfer the steaks to a serving platter. Sprinkle with fresh parsley or extra red pepper flakes if you want more heat. Serve immediately while hot and crispy for the best texture.
- Cook Time: 35 minutes