Step-by-Step Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. This prevents the cheese from sticking and makes cleanup an absolute breeze.
Step 2: Slice the Cabbage
Place the cabbage upright on your cutting board. Using a sharp chef’s knife, slice the cabbage from top to bottom into thick discs, roughly 3/4-inch to 1-inch thick. Try to keep the core intact for each slice, as this holds the “steak” together perfectly while roasting. Place the slices flat in a single layer on your prepared baking sheet.
Step 3: Whisk the Savory Sauce
In a small bowl, combine the olive oil, mustard, garlic powder, onion powder, and smoked paprika. Whisk the mixture together until it forms a smooth, emulsified sauce. Season generously with salt and black pepper.
Step 4: Season and Sauce
Using a pastry brush, generously coat the top of each cabbage steak with the mustard-herb mixture. Make sure to work it slightly into the crevices of the leaves so the flavor penetrates throughout. Flip the steaks over and lightly coat the other side with any remaining sauce or a quick extra drizzle of olive oil, salt, and pepper.
Step 5: The First Bake
Pop the baking sheet into the preheated oven and roast for about 20 to 25 minutes. You want the center of the cabbage to be tender when pierced with a fork, and the outer edges to look deeply golden brown and beautifully crisped.
Step 6: Add the Toppings and Melt
Carefully remove the baking sheet from the oven. Evenly distribute the shredded cheese over the top of each cabbage steak. Sprinkle the finely diced red peppers over the cheese.
Return the pan to the oven for another 5 minutes, or until the cheese is completely melted, bubbly, and just starting to turn golden brown in spots.
Step 7: Serve Hot
Remove from the oven and let them cool for just a minute or two so the cheese sets slightly. Serve them hot right off the pan!
Kitchen Tips for Success
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Keep the Core: Don’t cut out the tough bottom core before slicing. The core is your best friend here because it acts as the anchor holding all those beautiful cabbage layers together on the pan.
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Customize the Cheese: If you want a sharper, bolder flavor, try a mix of Gruyère and Parmesan. For a perfectly gooey, classic melt, stick with low-moisture mozzarella or a mild cheddar.
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Make It a Full Meal: While these are spectacular on their own or as a side dish, you can easily pair them with grilled chicken, roasted potatoes, or a light green salad to round out the table.
