Ingredient

• 1 medium green cabbage
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon garlic powder
• Heaping ¼ teaspoon sea salt
• Freshly ground black pepper
• Lemon wedges, for squeezing

Direction

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Remove any loose outer leaves from the cabbage, then use a sharp knife to slice off the bottom of the core to create a flat base. Stand the cabbage upright on a cutting board. Slice the cabbage vertically into 1-inch-thick steaks. Arrange in a single layer on the prepared baking sheet.
• In a small bowl, stir together the olive oil, garlic powder, and salt. Brush half onto the cabbage steaks. Carefully flip, then brush with the remaining oil.
• Roast for 30 to 40 minutes, rotating the baking sheet halfway, or until the cabbage steaks are well browned and tender in the middle. Season to taste with salt and pepper.
• Serve as a side dish with lemon wedges for squeezing or try one of the serving suggestions in the blog post above.