Ingredients
Scale
- 1 large head of green cabbage
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme (optional)
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with oil.
- Remove the tough outer leaves from the cabbage head. Cut the bottom stem off, but leave the core intact.
- Stand the cabbage on its base and slice it vertically into 1-inch thick “steaks.” You should get about 4 to 6 steaks depending on the size of the cabbage.
- In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, and dried thyme.
- Place the cabbage steaks on the prepared baking sheet in a single layer. Make sure they are not overlapping.
- Brush the top of each steak with half of the oil and spice mixture. Flip them over carefully and brush the other side with the remaining mixture.
- Place the baking sheet in the center of the oven. Roast for 25 to 30 minutes.
- Check the cabbage halfway through. If you want them extra crispy, you can carefully flip them, though it is not strictly necessary.
- Roast until the edges are dark brown and blistered, and the centers are tender when pierced with a fork.
- Remove from the oven, garnish with fresh parsley, and squeeze a bit of fresh lemon juice over the top before serving.
- Cook Time: 35 Minutes