Ingredients
Scale
- 1 medium head of green cabbage (about 2 pounds)
- 1/4 cup extra virgin olive oil or melted unsalted butter
- 4 cloves garlic, finely minced
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional for a little heat)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or silicone mats for easy cleanup.
- Remove any wilted outer leaves from the cabbage. Cut the cabbage into 1-inch thick slices (steaks) or 2-inch thick wedges, keeping the core intact so the pieces stay together.
- Place the cabbage pieces in a single layer on the prepared baking sheet. Do not overlap them so they can crisp up properly.
- In a small bowl, whisk together the olive oil (or melted butter), minced garlic, garlic powder, onion powder, salt, black pepper, and red pepper flakes.
- Use a pastry brush to coat both sides of each cabbage piece with the garlic oil mixture.
- Place the baking sheet in the oven and roast for 20 to 25 minutes. Halfway through, carefully flip the cabbage pieces using a wide spatula.
- Remove the pan from the oven and sprinkle the grated Parmesan cheese evenly over the top of the cabbage.
- Return the pan to the oven and roast for another 5 to 7 minutes, or until the cheese is melted and golden brown and the cabbage is tender.
- Remove from the oven and garnish with fresh parsley. Serve immediately while hot and crispy.
- Cook Time: 32 minutes