Ingredients:

  • 1 large head (approx 2 lbs / 900g) Green Cabbage
  • 1 tsp (6g) Kosher salt
  • ½ tsp (1g) Cracked black pepper
  • 3 tbsp (45ml) Extra virgin olive oil
  • 2 tbsp (30ml) Dijon mustard
  • 2 tbsp (30ml) Freshly squeezed lemon juice
  • 1 tsp (2g) Garlic powder
  • ½ tsp (1g) Smoked paprika
  • ¼ tsp (1g) Cayenne pepper

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Place the cabbage on its side and slice into 1-inch (2.5cm) thick rounds, ensuring the central core remains intact in each slice to hold the steak together.
  3. Lay the cabbage steaks on the prepared baking sheet and lightly sprinkle both sides with salt and black pepper.
  4. In a small mixing bowl, whisk together the olive oil, Dijon mustard, lemon juice, garlic powder, smoked paprika, and cayenne pepper until the glaze is smooth and thickened.
  5. Using a pastry brush, generously coat the top of each cabbage steak, drizzling a small amount of glaze into the leaf crevices.
  6. Place the tray in the center rack of the oven and roast for 10–12 minutes.
  7. Carefully flip the steaks using a wide spatula.
  8. Roast for an additional 10 minutes until the edges are deeply browned and the center is tender when pierced with a fork.