1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to catch any drips and make cleanup a breeze.
2. Remove any loose or damaged outer leaves from the cabbage, then slice it into ¾-inch thick “steaks” from the core outwards. You should get about 4 to 6 steaks, depending on the cabbage size. Keep the core intact to hold the steaks together.
3. In a small bowl, mix the olive oil, minced garlic, smoked paprika, salt, and black pepper. The paprika adds a beautiful warmth reminiscent of the cozy spice blends my mum used in her stews.
4. Brush both sides of each cabbage steak generously with the garlic oil mixture. Don’t be shy here — the oil helps caramelise the cabbage and infuse it with flavour.
5. Arrange the steaks on the baking sheet, giving them some space so they roast rather than steam.
6. Roast in the oven for about 20 minutes, then carefully flip each steak and roast for another 15 to 20 minutes. You’re looking for tender hearts and crispy, golden edges — the kind of texture contrast that brings a smile to your face. You can test tenderness by piercing with a fork; it should slide in easily but the cabbage still holds shape.
7. Once out of the oven, drizzle with lemon juice or apple cider vinegar to brighten the flavours. Garnish with chopped fresh parsley or thyme if you have it to add a touch of colour and herbaceousness.
8. Serve immediately, and enjoy the comforting warmth and gentle garlic aroma that fills your kitchen.

My best tip? Keep an eye on the steaks in the last 10 minutes — every oven is different, and I’ve learned the hard way to avoid burnt edges. If you notice them crisping too fast, lower the temperature slightly or tent with foil.