Ingredients:

  • 1 medium head Green Cabbage (~1.5 kg)
  • 4 tablespoons Extra Virgin Olive Oil, divided
  • 4 cloves Garlic, minced finely
  • 1 teaspoon Coarse Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 1 medium Lemon (for juice and zest)
  • 2 tablespoons Fresh Parsley, chopped finely
  • 2 tablespoons Parmesan Cheese, freshly grated (optional)

Instructions:

  1. Preheat Oven: Set the oven to 200°C (400°F). High heat is key to achieving caramelization. Line two large baking sheets with parchment paper.
  2. Prepare the Cabbage Steaks: Peel off any loose outer leaves. Trim the very bottom flat, but do not remove the core, as it holds the 'steaks' together. Slice the cabbage into four uniform, thick slices (approximately 1.5 cm or ¾ inch thick). Ensure each slice contains a piece of the core.
  3. Seasoning and Coating: Combine 3 tablespoons of olive oil, the minced garlic, salt, and pepper in a small bowl. Place the cabbage steaks on the prepared baking sheets. Using a pastry brush, liberally coat both sides of each steak with the garlic-oil mixture.
  4. Roasting Phase: Ensure the cabbage steaks are not touching (use two trays if necessary to avoid steaming). Place the trays in the preheated oven and roast for 15 minutes. Carefully flip the steaks using a wide spatula. Return to the oven for another 10–15 minutes, or until the edges are dark brown, tender, and beautifully caramelized.
  5. Finishing and Serving: Remove the steaks from the oven and transfer immediately to a serving platter. Drizzle the remaining 1 tablespoon of olive oil over the hot steaks. Squeeze the juice of half a lemon over the top and sprinkle generously with the chopped parsley and grated Parmesan (if using). Grate fresh lemon zest over the top just before serving for aroma.