Ingredients:

  • 1 large head green cabbage (about 2 pounds/900g), outer leaves removed
  • 3 tablespoons olive oil (45ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • ½ teaspoon garlic powder (2.5g)
  • ¼ teaspoon red pepper flakes (optional, for a kick!) (1.25g)
  • ¼ cup finely chopped fresh parsley (loosely packed) (60ml)
  • 2 tablespoons finely chopped fresh cilantro (loosely packed) (30ml)
  • 2 cloves garlic, minced
  • Zest of 1 lemon (about 1 tablespoon)
  • 1 tablespoon olive oil (15ml)
  • Pinch of salt
  • Pinch of black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional). Cut the cabbage through the core into 4 steaks, approximately ¾-1 inch thick. Important: Leave the core intact for each steak to hold it together.
  2. In a large bowl, toss the cabbage steaks with olive oil, salt, pepper, garlic powder, and red pepper flakes (if using). Ensure the cabbage is evenly coated.
  3. Arrange the cabbage steaks in a single layer on the prepared baking sheet. Roast for 30-35 minutes, flipping halfway through, or until the edges are crispy and golden brown and the cabbage is tender. Visual Cue: Look for some browning and caramelization – that's flavour, mate!
  4. While the cabbage is roasting, combine all gremolata ingredients in a small bowl. Mix well.
  5. Remove the cabbage steaks from the oven. Top each steak generously with the lemon-herb gremolata. Serve immediately. Optional: Squeeze of fresh lemon juice over the top just before serving.