1-Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

2-Slice the green cabbage into 1-inch thick steaks carefully, keeping wedges intact to maintain structure. Remove the stems from the cabbage heads and cut each head in half, then in half again, to create four thick slices about ¾ to 1 inch thick per head.

3-Brush each cabbage steak generously on both sides with olive oil to ensure crispiness; sprinkle smoked paprika, garlic powder, salt, and pepper evenly. Brush the cabbage slices thoroughly with olive oil and sprinkle salt, garlic powder, and paprika generously on one side, then flip and repeat.

4-Arrange cabbage steaks in a single layer on the baking sheet, making sure they don’t overlap for even roasting. Place the cabbage steaks on a baking sheet lined with parchment paper, ensuring space between each slice.

5-Roast in the preheated oven for 20-25 minutes, flipping the steaks halfway through to brown both sides evenly. Bake at 400°F for about 25 minutes, or until the edges are crispy, the leaves are browned, and the center is tender.

6-Check for tenderness by piercing with a fork; adjust cooking time if necessary, especially for thicker steaks.

7-For dietary adaptations, use a plant-based oil substitute for vegan preference or reduce oil for low-calorie needs. Add red pepper flakes if desired for extra heat.

8-Remove from oven and serve warm as a tasty side or main dish.