Roasted Cabbage Steaks

# Components:

→ Vegetables

01 - 1 large green cabbage, outer leaves removed

→ Seasonings & Oil

02 - 3 tablespoons olive oil

03 - 3 garlic cloves, minced

04 - 1 teaspoon smoked paprika

05 - 1/2 teaspoon sea salt

06 - 1/2 teaspoon black pepper

→ Finishing

07 - 1 lemon, zest reserved and juice squeezed

08 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

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

02 - Remove any tough outer leaves and, keeping the core intact, slice the cabbage from top to bottom into 1-inch thick steaks; you should obtain about 4 to 5 steaks.

03 - Place the cabbage steaks in a single layer on the prepared baking sheet, leaving space between each to allow air circulation for even browning.

04 - In a small bowl combine the olive oil, minced garlic, smoked paprika, sea salt, and black pepper, stirring until evenly emulsified.

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

06 - Roast the steaks for 15 minutes, then carefully flip each and continue roasting for an additional 12 to 15 minutes until the surfaces are golden and the edges are crisp.

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

# Expert Advice:

01 -

The caramelized edges and bold paprika kick make this taste far fancier than it looks.
This recipe saved me whenever I needed a crowd-pleaser with barely any fuss or cleanup.

02 -

If the cabbage slices are too thin, they lose that lovely steak texture and burn quickly—I learned this the hard way.
Brushing, not drizzling, gives more even coverage and flavor everywhere, so don't skip that little extra step.

03 -