Ingredients
- 1 large green cabbage
- 3 tbsp olive oil
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- ⅓ cup grated parmesan
- 2 tbsp fresh parsley or chives, chopped
- 1 tbsp lemon juice
Instructions
- Heat the oven. Preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Cut the steaks. Remove any loose outer leaves. Slice the cabbage into 4 thick steaks, about 1 inch thick, cutting through the core so each steak holds together.
- Mix the garlic butter. Whisk the melted butter, olive oil, garlic, salt, pepper, paprika, and red pepper flakes in a small bowl.
- Brush generously. Brush both sides of each cabbage steak generously with the garlic butter. Arrange in a single layer — crowding steams them instead of roasting.
- Roast and flip. Roast 15 minutes, flip carefully with a wide spatula, brush with more garlic butter, and roast 12–15 minutes more until the edges are deeply blistered and caramelized and the centers are tender.
- Add parmesan. Sprinkle with parmesan in the last 3 minutes so it melts right into the charred edges.
- Finish and serve. Squeeze lemon juice over the top, scatter fresh herbs, and serve hot. Warning: the crispy edges will be fought over.
💡 Tips for blistered edges
High heat and space are everything — don't crowd the pan, and don't flip more than once. For extra char, broil 1–2 minutes at the end. Leftovers reheat surprisingly well in a hot skillet.
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