Roasted Cabbage Steaks

Slice a cabbage into thick slabs and roast them hot, and you get browned, crispy edges with soft, sweet layers inside. They make an easy side dish or a simple meatless main with good bread.

Serves 4 to 6 · 1 hour

Ingredients

• 1 medium head green cabbage (about 3 pounds)
• ¼ cup olive oil, plus more for drizzling
• 1 large garlic clove, finely grated
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt (or ½ teaspoon fine salt)
• ½ teaspoon cracked black pepper, plus more for serving
• Flaky sea salt, chopped fresh dill, chopped roasted walnuts and lemon wedges, for serving (optional)

Instructions

1. Heat the oven to 425°F. Trim the stem end of the cabbage so it sits flat and steady on the cutting board, stem side down.
2. Cut straight down through the stem into 1-inch-thick slabs. You should get about 6. Lay them in a single layer on a baking sheet.
3. In a small bowl, stir together the oil, garlic, paprika, salt and pepper. Spoon half over the steaks and brush it across the tops and sides.
4. Turn the steaks over and coat the second side with the rest of the oil mixture.
5. Drizzle with a little more oil and roast for 35 to 40 minutes, until tender and charred in spots.
6. Lift the steaks onto plates with a spatula. Finish with more pepper and, if you like, flaky salt, dill, walnuts and a squeeze of lemon.

Tips

• Don't be shy with the oil. It's what gets the edges crisp and keeps the inner leaves tender.

Adapted from Melissa Knific, NYT Cooking.