Cabbage steaks roasted with garlic, smoked paprika and olive oil, finished with lemon and parsley—simple, hearty, vegan.
# What You Need:
→ Vegetables
01 - 1 large green cabbage, whole
→ Seasonings & Oil
02 - 3 tablespoons extra-virgin olive oil
03 - 3 garlic cloves, minced
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - 1/2 teaspoon freshly ground black pepper
→ Finishing
07 - 1 lemon, zested and juiced
08 - 2 tablespoons fresh flat-leaf parsley, chopped (optional)
# Step-by-Step Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Remove any tough outer leaves from the cabbage and trim the root end to stabilize the head for slicing.
03 - Cut the cabbage from top to bottom into 1-inch-thick steaks, keeping the core intact so the wedges hold together; you should yield 4–5 steaks.
04 - Lay the cabbage steaks in a single layer on the prepared baking sheet, leaving space between pieces for air to circulate.
05 - In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, sea salt, and black pepper until combined.
06 - Brush the oil mixture generously over both sides of each cabbage steak. Roast for 15 minutes, flip carefully, then continue roasting for 12–15 minutes until the surfaces are golden and the edges are crisp.
07 - Remove from the oven, drizzle with lemon juice, sprinkle with lemon zest and chopped parsley if using, and serve immediately.
