Roasted Cabbage Steaks

Ingredients
1 medium head cabbage
50 ml olive oil
1 tsp salt
black pepper, to taste
red pepper or chili flakes, to taste
1 to 2 tsp garlic powder, optional
1/2 tsp paprika, optional
1 to 1 1/2 cups shredded cheese
1 to 2 tbsp chopped parsley, optional
Instructions
Heat the oven to 400°F / 200°C.
Remove any damaged outer cabbage leaves.
Slice the cabbage into thick rounds or wedges, about 3/4 to 1 inch thick, keeping some core attached so they hold together.
Place them on a lined baking tray.
Mix the olive oil, salt, black pepper, red pepper, and optional garlic powder/paprika.
Brush the mixture generously over both sides of the cabbage.
Roast for 25 to 30 minutes, flipping once halfway through, until tender and golden on the edges.
Sprinkle shredded cheese over each piece.
Return to the oven for 5 to 8 minutes until the cheese melts.
Finish with parsley and a little extra chili if you like.
Good cheese options
mozzarella
parmesan
cheddar
monterey jack
Simple sauce idea
Brush with this before roasting:
2 tbsp olive oil
1 tbsp mayonnaise or Greek yogurt
1 tsp mustard
1 clove garlic, minced
salt, pepper, chili flakes
Serving ideas
These go well with:
grilled chicken
baked fish
yogurt dip
lemon garlic sauce
The image text says “Mediterranean roasted cabbage steaks,” so a more Mediterranean-style topping would be:
olive oil
garlic
oregano
chili flakes
feta or parmesan
Here’s that version:
Mediterranean Version
Seasoning
50 ml olive oil
2 cloves garlic, minced
1 tsp oregano
1 tsp salt
black pepper
chili flakes
Topping
1/2 cup feta or parmesan
a little parsley
Roast the cabbage, then top with cheese and bake a few more minutes.