Ingredients:

  • 1 large head Green Cabbage (firm, approx. 1.5 kg)
  • 1/4 cup Extra Virgin Olive Oil (60 ml)
  • 2 Tbsp Unsalted Butter, melted (30 g)
  • 4 large cloves Fresh Garlic, minced
  • 1 Tbsp Smoked Paprika (15 ml)
  • 1 tsp Dried Oregano (5 ml)
  • 1 tsp Kosher Salt (5 ml)
  • 1/2 tsp Freshly Cracked Black Pepper (2.5 ml)
  • 1/4 cup Parmesan Cheese, freshly grated (25 g)
  • 1 Tbsp Fresh Parsley, chopped (15 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper to prevent sticking.
  2. Remove any loose outer leaves from the head of cabbage. Place the cabbage core-side down and slice the head lengthwise into four thick, 1-inch (2.5 cm) 'steaks.' Ensure the central core runs through each slice to hold it together.
  3. In a small mixing bowl, whisk together the melted butter, olive oil, minced garlic, smoked paprika, oregano, salt, and pepper until well combined to form the seasoning rub.
  4. Arrange the four cabbage steaks flat on the prepared baking sheet. Using a basting brush, generously coat both sides of each steak with the seasoning rub, ensuring all the rub is used.
  5. Place the baking sheet in the preheated oven. Roast for 15 minutes.
  6. Carefully turn the steaks over using a wide spatula. Brush with any remaining seasoned oil pooled on the parchment paper. Return to the oven and roast for another 10–15 minutes until the edges are deep golden brown and slightly crispy.
  7. After the second roasting period (total 25–30 minutes), sprinkle the grated Parmesan cheese evenly over the top of the steaks (if using).
  8. Return the steaks to the oven for 3–5 minutes, or until the cheese is melted and bubbly, and the cabbage core is fork-tender.
  9. Remove from the oven. Garnish immediately with chopped fresh parsley. Serve hot.