If the cabbage doesn't sit flat on the table, slice off a slither from the bottom (root end) first, then set it on the table. Make sure to remove any loose, shriveled, or darkened leaves from the outside.
Use your knife to chop every ¾-1 inch apart. It can be tricky, but try to cut them as evenly as possible so they cook at the same rate. You can either start from one side OR from the center, moving outwards.
Prepare the marinade - grate or mince the garlic and then combine it with the olive oil and seasonings in a small bowl, and mix well.
Using a pastry brush/silicone brush, brush the marinade over the cabbage pieces, on both sides, liberally. Then follow the steps for your prefered cooking method.
Preheat the oven to 400ºF/200ºC and line a baking sheet with parchment paper.
Transfer the cabbage steaks to your prepared baking tray. Use two if necessary (the pieces should be in a single row, not touching).Bake them for 25-30 minutes until the cabbage is fairly tender and golden.
Sprinkle the baked cabbage steaks with the fresh thyme and serve!
Preheat your grill to medium-high (around 400-425ºF/200-220ºC) OR use a charcoal BBQ if preferred, brushing it with a bit of oil.
Once preheated, place the cabbage steaks onto the grill and allow them to cook until crispy and golden-brown outside and tender in the middle. Usually, it takes 4-5 minutes per side. But this will vary when using a charcoal BBQ vs. a temperature-controlled grill.
Make Ahead and Store
Make ahead: You can chop the cabbage slices and prepare the marinade 2-3 days in advance, and store them separately in the fridge.Store: Allow the baked cabbage to cool and then place any leftovers in an airtight container for 4-5 days.Freeze: First, flash freeze them on a large tray, not touching. Once solid, transfer to a Ziplock bag and store for up to 4 months. Allow them to thaw overnight in the fridge before reheating.Reheat: For the best results, I recommend reheating the cabbage steaks in the oven for several minutes at 350ºF/175ºC until heated through. You could also heat them in a skillet with a bit of oil or butter to bring back some of the crispiness. Avoid the microwave, as the cabbage will become too soft.
Slice the pieces evenly: So they cook at an even rate.
Smaller cabbages are best: They'll be easier to chop and take up less space on the oven tray.
Don't overcrowd the baking sheet: Or the cabbage will steam and won't become wonderfully crisp.
When cooking: If you find one side of the cabbage steaks is becoming overly dark, I recommend rotating the pans halfway through the cooking process.
Time may vary: Depending on how thick the slices are and your individual oven/grill.
Check the blog post for serving recommendations and answers to top FAQs!