1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Remove any loose or damaged outer leaves from the cabbage. Cut the cabbage into 1-inch thick slices, aiming for about 6 “steaks” from the head. Some will fall apart—that’s okay, just roast those as smaller pieces alongside.
3. In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, smoked paprika, salt, and pepper.
4. Place the cabbage steaks on the prepared baking sheet in a single layer. Brush both sides generously with the garlic-oil mixture.
5. Roast the cabbage steaks in the oven for 20 minutes. After 20 minutes, carefully flip each steak and roast for an additional 15-20 minutes, or until the edges are golden brown and crispy. You want that beautiful caramelization—don’t rush this step.
6. Once roasted, transfer the cabbage steaks to a serving platter. Drizzle with the remaining 1 tablespoon of olive oil and fresh lemon juice (or your chosen vinegar). Sprinkle with Parmesan cheese if using, and garnish with chopped parsley or chives.
7. Serve immediately while warm and crispy on the edges.

From my experience, flipping the steaks halfway through roasting is the secret to getting that perfect texture—crispy outside but tender inside. When I first tried this recipe, I was surprised how forgiving it was. Even if your slices aren’t perfect, the flavor and texture still shine through, which is a comforting thought when juggling busy weeknights.