Oven Roasted Cabbage Steaks

4 servings · 10 minutes preparation · 35 minutes cooking

Ingredients

• 1 large green cabbage
• 3 tbsp olive oil
• 2 tbsp melted butter
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• ¾ tsp fine salt
• ½ tsp black pepper
• 2 tbsp chopped parsley

Step-by-step instructions

1. Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment.
2. Remove damaged outer leaves. Trim the stem without removing the core, then cut the cabbage into ¾-inch rounds. Arrange in one layer.
3. Mix oil, butter, garlic, paprika, salt, and pepper. Brush both sides of each round, keeping the rounds together.
4. Roast for 20 minutes. Turn gently with a wide spatula and roast another 10–15 minutes, until the centers are tender and edges browned.
5. Scatter parsley over the cabbage and serve hot.

Kitchen notes

Keep part of the core in each round so it holds together. Use two trays rather than overlapping slices.

Storage & make-ahead

Refrigerate in a covered container for up to 3 days. Reheat at 375°F until hot; a microwave softens the crisp edges.