Thick cabbage slices roast until tender with lightly browned edges. A seasoned olive-oil mixture is brushed on both sides, and optional parsley, lemon juice, or balsamic glaze can be added after baking.
Ingredients
- 1 large head cabbage
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped parsley, lemon juice, or balsamic glaze (optional toppings)
Slice, season, and roast
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove and discard the tough outer leaves from the cabbage. Cut the head into 1-inch-thick slices.
- In a small bowl, stir together the olive oil, garlic powder, paprika, oregano, salt, and black pepper.
- Brush the seasoned oil over both sides of every cabbage slice.
- Arrange the slices on the prepared baking sheet without overlapping them.
- Bake for 25–30 minutes, flipping each slice halfway through, until the cabbage is tender and lightly browned.
Move the roasted cabbage to a serving plate and finish with chopped parsley, lemon juice, or balsamic glaze if desired. Keep the slices in a single layer during baking so their edges can brown rather than steam.
