Crispy Baked Cabbage Steaks

Ingredients

• The Cabbage: 1 large head of green cabbage (firm, fresh, and free of bruised outer leaves)
• The Coating & Seasoning:
  • 3 tablespoons olive oil or melted avocado oil (crucial for getting those edges crispy)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon smoked paprika or regular paprika
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
• The Finishing Touches (Optional but amazing):
  • 1/2 cup freshly grated Parmesan cheese (added during the last 5 minutes of baking)
  • A squeeze of fresh lemon juice or a drizzle of balsamic glaze right before serving
  • Freshly chopped parsley or chives for garnish

Step-by-Step Instructions

1. Prep and Cut the Cabbage

1. Preheat your oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.
2. Rinse the head of cabbage and pat it dry. Leave the core intact—this is the secret that holds each round together so it doesn’t fall apart into loose leaves.
3. Using a sharp chef’s knife, slice the cabbage vertically right through the core into thick, even rounds that are about 3/4-inch to 1-inch thick.

2. Season the Steaks

1. Carefully transfer the cabbage steaks in a single layer onto your prepared baking sheet.
2. In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, onion powder, salt, and black pepper.
3. Use a pastry brush (or your fingers) to generously brush the oil and spice mixture over the top and sides of each cabbage steak. Flip them gently and repeat on the other side. Make sure those edges get well-coated!

3. Roast to Crispy Perfection

1. Roast in the oven at 200°C (400°F) for 25 to 30 minutes.
2. You are looking for the edges to turn deep golden-brown and crispy, and the core to be fork-tender.
3. Optional Cheese Step: If using Parmesan, sprinkle it over the steaks during the last 5 minutes of baking so it melts and forms a savory, golden crust.

4. Serve Warm

1. Remove from the oven and let them cool for just a minute or two.
2. Finish with a bright squeeze of fresh lemon juice or a delicate drizzle of balsamic glaze to cut through the rich, savory char. Serve warm with a spatula!

Pro-Tips for Success

• Keep the Core: Do not cut away the stem/core before roasting. It acts as the structural anchor that keeps your “steak” intact on the baking sheet. You can simply eat around it or slice it off on your plate.
• High Heat is Key: Don’t be afraid of a little char! The dark, caramelized edges are where all the rich, nutty flavor lives.