- 2 small cabbage heads
- 3 tbsp. olive oil
- ½ tsp. salt or to taste
- 2 tsp. paprika
- 1 tbsp. garlic powder
- Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four thick cabbage slices that are about ¾ to 1 inch thick from each head.
2 small cabbage heads
- Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.
- Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks.
3 tbsp. olive oil,½ tsp. salt,2 tsp. paprika,1 tbsp. garlic powder
- Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one, if desired.
- Bake the cabbage steaks at 400°F in a preheated oven for about 25 minutes, until the leaves are browned, there are crispy edges, and the center is tender. Serve hot
