Roasted Cabbage Steaks - Tasty Battle

# Components:

→ Vegetables

01 - 1 large green cabbage

→ Seasonings & Oil

02 - 3 tablespoons extra-virgin olive oil

03 - 3 garlic cloves, minced

04 - 1 teaspoon smoked paprika

05 - 1/2 teaspoon sea salt

06 - 1/2 teaspoon freshly ground black pepper

→ Finishing

07 - 1 lemon, zested and juiced

08 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

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

02 - Remove any tough outer leaves. Place cabbage core-side down and, using a sharp chef's knife, slice from top to bottom into 1-inch-thick steaks; expect 4–5 steaks. If a wedge falls apart, trim the core so each steak holds together.

03 - Arrange steaks in a single layer on the prepared sheet. In a small bowl, combine olive oil, minced garlic, smoked paprika, sea salt and black pepper; brush the mixture generously on both sides of each steak.

04 - Slide the sheet into the oven and roast the steaks for 15 minutes without disturbing to develop color.

05 - Carefully flip each steak and roast an additional 12–15 minutes, or until both sides are golden-brown and the outer leaves are crisp.

06 - Remove from oven, immediately drizzle with lemon juice, sprinkle with lemon zest and scatter chopped parsley if using. Serve hot as a side or light main.

# Expert Advice:

01 -

That smoky paprika and fresh lemon burst will completely surprise you in what cabbage can do.
No fuss—just slice, brush, and let the oven do the work, with glorious results every time.

02 -

If your cabbage steaks are too thin, they’ll char too fast and dry out—thickness is your friend here.
Adding the lemon only after roasting keeps everything bright and prevents bitterness.

03 -