Roasted Cabbage Steaks

# What you need:

→ Vegetables

01 - 1 large green cabbage (about 2–2.5 lb)

→ 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, zest and juice

08 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

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

02 - Remove any tough outer leaves and set aside. Place the cabbage core-side down and cut from top to bottom into 1-inch-thick steaks; you should yield 4 to 5 steaks.

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

04 - In a small bowl, combine olive oil, minced garlic, smoked paprika, salt, and black pepper, whisking to emulsify.

05 - Using a pastry brush or spoon, apply the oil mixture generously to both faces and exposed edges of each cabbage steak.

06 - Roast for 15 minutes, then carefully flip each steak and continue roasting another 12 to 15 minutes until surfaces are golden and edges are crisp.

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

# Expert Advice:

01 -

You'll be amazed how a handful of ingredients turn into something so deeply savory and satisfying.
This dish became my go-to when I needed a veggie option everyone actually enjoys seconds of.

02 -

If the cabbage steaks are sliced too thin, they burn at the edges long before softening in the middle—thickness really matters here.
Adding the lemon zest after roasting instead of before preserves its aromatic oils and keeps the finish bright, not bitter.

03 -