Roasted Cabbage Steaks

# What You'll Need:

→ Vegetables

01 - 1 large green cabbage

→ Seasonings & Oil

02 - 3 tablespoons extra-virgin olive oil

03 - 3 garlic cloves, minced

04 - 1 teaspoon smoked paprika

05 - 1/2 teaspoon fine sea salt

06 - 1/2 teaspoon freshly ground black pepper

→ Finishing

07 - 1 lemon, zested and juiced

08 - 2 tablespoons chopped fresh parsley (optional)

# How to Make It:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.

02 - Remove any tough outer leaves. Place the cabbage core-side down and slice from top to bottom into 1-inch-thick steaks; you should obtain 4–5 steaks depending on size.

03 - Arrange the cabbage steaks in a single layer on the prepared baking sheet, leaving space between pieces for air circulation.

04 - In a small bowl, whisk together olive oil, minced garlic, smoked paprika, salt, and black pepper until combined.

05 - Brush the oil and spice mixture generously over both sides of each cabbage steak, ensuring edges are well coated.

06 - Roast the steaks in the center of the oven for 15 minutes. Carefully flip each steak and continue roasting for an additional 12–15 minutes, until surfaces are golden and edges are crisp.

07 - Remove from the oven, drizzle with lemon juice, sprinkle lemon zest and chopped parsley if using, and serve immediately.

# Expert Advice:

01 -

The golden edges turn nutty and impossible to stop picking at—I only wish Id found out sooner.
I adore how easy it is to swap in a new spice or herb depending on my mood or what’s left in the fridge.

02 -

One time I cut the cabbage too thin and ended up with a sad, floppy mess—never skimp on thickness.
Discovering to flip the steaks halfway gave me color and texture on both sides—totally worth the careful turn with a spatula.

03 -