Roasted Red Cabbage Steaks with Garlic

Ingredients

½ red cabbage head (half cabbage head - approximately 2 ½ pounds) cleaned with outer leaves removed but core attached
3 tablespoons unsalted butter softened
6 garlic cloves, minced approximately 1 tablespoon or 3 teaspoons
¼ cup parmesan cheese, finely shredded
2 teaspoons fresh dill or curly parsley, finely chopped
1 teaspoon Maldon salt flakes

Method

1. Preheat oven to 400 degrees Fahrenheit. Brush a rimmed baking sheet with avocado oil or unsalted butter.

2. With the cut side down, slice the half head of cabbage into ¾-inch thick wedges. Spread them out on the prepared baking sheet.

3. In a small bowl, combine softened butter, minced garlic, and shredded parmesan.

4. Spoon about a tablespoon of garlic and parmesan mixture on top of each cabbage wedge and spread it evenly across.

5. Bake for 20 minutes, depending on the thickness of the cabbage steaks. Set on high broil for the last 3-5 minutes. No need to flip the wedges as the butter and cheese will melt through. Garnish with fresh dill or parsley and top with Maldon salt.

This recipe makes 6 generous servings. The large cabbage wedges can be cut in half crosswise to make smaller cabbage steaks.
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Reheat in a toaster convection oven at 300 degrees Fahrenheit for 5 minutes. Refresh the look by garnishing with fresh dill or parsley.