Ingredients
Scale
- 1 large head of green cabbage
- 3 tablespoons extra-virgin olive oil (divided)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- Optional: Pinch of red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Remove any loose or wilted outer leaves from the cabbage. Place the cabbage on a cutting board and slice it into 1-inch thick rounds, or “steaks.” Make sure to keep the core intact for each slice, as this holds the steak together during roasting.
- Lay the cabbage slices in a single layer on the prepared baking sheet. Brush both sides of each steak with 2 tablespoons of olive oil. In a small bowl, mix the garlic powder, smoked paprika, salt, and pepper. Sprinkle this seasoning mix evenly over both sides of the cabbage steaks. Ensure they are well-coated for maximum flavor.
- Place the baking sheet in the center of the oven. Roast for 25 to 30 minutes. Halfway through the cooking time, carefully flip the steaks using a large spatula. You want the edges to be dark brown and crispy, and the center to be tender enough to pierce easily with a fork.
- While the cabbage roasts, whisk together the remaining tablespoon of olive oil, minced garlic, and fresh lemon juice in a small bowl. Stir in the chopped parsley and red pepper flakes if you want a little heat. This dressing should be bright and punchy to cut through the roasted richness of the cabbage.
- Remove the cabbage steaks from the oven once they are beautifully charred. Immediately drizzle the lemon garlic sauce over the hot steaks. Serve them warm as a hearty side dish or a light vegetarian main course.
- Cook Time: 40 minutes