Roasted Cabbage Steaks - Stellar Skillet

# What You'll Need:

→ Vegetables

01 - 1 large green cabbage, outer leaves removed

→ 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 parsley, chopped (optional)

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.

02 - Remove any tough outer leaves and trim the base so the cabbage sits flat. Slice the cabbage from top to bottom into 1-inch thick steaks, yielding about 4–5 steaks.

03 - Place the cabbage steaks in a single layer on the prepared baking sheet, leaving a little space between each.

04 - In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, sea salt, and black pepper until combined.

05 - Generously brush both sides of each cabbage steak with the seasoned oil so they are evenly coated.

06 - Roast the steaks in the preheated oven for 15 minutes, until the undersides are golden at the edges.

07 - Carefully flip each steak and return to the oven for an additional 12–15 minutes, until both sides are golden and edges are crisp-tender.

08 - Remove the steaks from the oven, drizzle with lemon juice, sprinkle with lemon zest and chopped parsley if using, and serve immediately.

# Expert Suggestions:

01 -

Even if you think you’re not a cabbage person, the smoky, lemony crust will absolutely convert you.
I keep coming back to this dish because it’s as satisfying as it is simple, and it impresses guests every time.

02 -

Skip the parchment or crowd the pan, and you’ll end up steaming sad cabbage instead of caramelizing it—trust me, I learned the hard way.
Adding the lemon zest right at the end keeps the flavors bright and prevents bitterness from burning in the oven.

03 -