1 head of cabbage (green or red)
2 tbls olive oil
1 clove garlic, lightly smashed
1 tsp salt
pinch or two of black pepper
1 or 2 lemon wedges
Optional toppings: Grated hard cheese (like Parmesan or manchego), toasted nuts, seeds, bread crumbs, hemp seeds or a fried egg.
Preheat the oven to 400 degrees. Cut the bottom end of the cabbage so you have flat surface, set that on a cutting board. Cut slices from the top to bottom, shooting for about 1-inch thick. Carefully set on a parchment lined sheet pan (for easy clean up).
Rub each slice with the garlic clove, then brush with the oil, liberally salt and add a pinch of pepper. Carefully flip over and do the other side.
Optional idea: drizzle each with a little balsamic vinegar.
Roast in the oven for 20 – 30 minutes or until crispy on the edges and fork-tender in the middle.
Remove from the oven, squeeze lemon over the steaks and sprinkle with toppings.
Serve with my Herbed Aquafab Mayo Sauce.