First, cut off the stems from the 2 small heads of green cabbage, then halve each head twice to make four thick slices per head, about ¾ to 1 inch thick. Arrange the slices on a baking sheet lined with parchment paper, leaving space between each piece for even cooking.

Next, brush both sides of the cabbage steaks generously with the 3 tablespoons of olive oil or your chosen alternative. Season evenly with the ½ teaspoon of salt, 2 teaspoons of paprika, and 1 tablespoon of garlic powder. If you want some heat, add a pinch of red pepper flakes.

Preheat your oven to 400°F and bake the steaks for about 25 minutes, or until the edges turn browned and crispy while the center stays tender. For how to cut and prepare cabbage, remember to keep slices thick to hold their shape during roasting.

Preheat the oven and line your baking sheet.

Cut and arrange the cabbage slices.

Apply oil and seasonings thoroughly.

Bake and monitor for the perfect texture.

Serve hot for the best flavor.