Ingredients
Method
Preparation
- 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.
Cooking
- 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, ensuring they do not overlap.
- 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.
Notes
Slice the cabbage uniformly to ensure even cooking. Don't overcrowd the baking sheet. For added flavor, mix in other spices like cumin or chili powder if desired.
