Ingredients
Scale
- 1 medium head of green cabbage
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Remove any wilted outer leaves from the cabbage. Slice the cabbage into thick rounds, about 1 inch thick. Bring a large pot of salted water to a boil. Carefully drop the cabbage rounds into the water and blanch them for 3 to 5 minutes until they are slightly softened but still hold their shape. Drain them thoroughly and pat them dry with a clean kitchen towel or paper towels. Removing excess moisture is the secret to maximum crispiness.
- Place the blanched cabbage rounds onto the prepared baking sheet. Use the bottom of a heavy glass or a small bowl to gently press down on each round until it flattens and “smashes.” In a small bowl, whisk together the olive oil, minced garlic, salt, pepper, and red pepper flakes. Generously brush this garlic oil over the top of each smashed cabbage round. Slide the tray into the oven and roast for 20 to 25 minutes. Flip the cabbage carefully halfway through the cooking time if you want both sides extra crispy. Look for dark golden-brown edges as a sign of perfection.
- Remove the tray from the oven and immediately drizzle the fresh lemon juice over the hot cabbage. This acidity cuts through the richness of the oil and garlic. Transfer the crispy rounds to a serving platter. Garnish with a sprinkle of fresh parsley and an extra pinch of sea salt if desired. Serve these immediately while they are at their peak crunchiness.
- Cook Time: 45 minutes