Ingredients
Scale
- 1 large head of green cabbage (about 2–3 pounds)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- Optional: 2 tablespoons grated Parmesan or nutritional yeast for a vegan boost
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking. Remove any wilted outer leaves from the cabbage. Slice the cabbage into thick rounds, about 1 inch thick. Place the rounds on the baking sheets, ensuring they do not overlap.
- Brush both sides of the cabbage steaks lightly with olive oil. Place the trays in the oven for about 10 minutes just to soften the fibers. Remove the trays from the oven. Use the bottom of a heavy glass or a potato masher to firmly press down on the center of each steak until it “smashes” and spreads out slightly. This creates those craggy edges that get extra crispy.
- Whisk together the salt, pepper, garlic powder, smoked paprika, and onion powder in a small bowl. Generously sprinkle this spice blend over the smashed cabbage. Drizzle any remaining olive oil over the top. Return the pans to the oven and roast for another 15-20 minutes. The edges should be dark golden brown and crispy. If using cheese or nutritional yeast, sprinkle it on during the last 5 minutes of roasting.
- Remove the cabbage steaks from the oven and let them sit for 2 minutes on the pan to crisp up further. Use a wide spatula to carefully transfer the steaks to a serving platter. Garnish with fresh parsley or a squeeze of lemon juice if desired. Serve immediately while hot and crunchy.
- Cook Time: 40 minutes