Ingredients
Scale
- 1 large head of green cabbage (about 2–3 pounds)
- 3 tablespoons olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons honey
- 1 teaspoon red chili flakes (adjust to your heat preference)
- Optional: Fresh parsley or toasted sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Remove the loose or damaged outer leaves from the cabbage. Place the cabbage on a cutting board and slice it into “steaks” that are about 1 inch thick. Make sure to cut through the core so the leaves stay held together. Arrange the steaks in a single layer on your prepared baking sheet.
- In a small bowl, whisk together the oil, garlic powder, smoked paprika, salt, and pepper. Use a pastry brush or a spoon to generously coat both sides of each cabbage steak with the oil mixture. Place the tray in the oven and roast for 20 to 25 minutes. Halfway through, carefully flip the steaks with a wide spatula. You want the edges to be dark brown and crispy while the center remains tender. While the cabbage roasts, mix your honey and chili flakes in a microwave-safe bowl and heat for 15 seconds to infuse the flavors.
- Once the cabbage is golden and charred at the edges, remove the tray from the oven. Immediately drizzle the warm hot honey over the steaks while they are still sizzling. Transfer the steaks to a serving platter. Garnish with fresh chopped parsley or toasted sesame seeds if desired. Serve immediately while the texture is at its crispiest.
- Cook Time: 35 minutes