Ingredients:

  • 1 large head of green cabbage (approx. 2 lbs / 900g), outer leaves removed
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter (57g / ½ stick), softened
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 tablespoon finely chopped fresh parsley (15ml), firmly packed
  • 1 tablespoon finely chopped fresh chives (15ml), firmly packed
  • 1 clove garlic, minced (approx. 1 teaspoon)
  • ¼ teaspoon red pepper flakes (optional, for a bit of kick)
  • Pinch of salt
  • Pinch of freshly ground black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Cut the cabbage through the core into 4 thick steaks, about 1-inch thick. Keep the core intact to hold the leaves together.
  3. Brush both sides of each cabbage steak with olive oil. Season generously with salt and pepper.
  4. Place cabbage steaks on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized on the edges.
  5. While the cabbage is roasting, combine softened butter, lemon juice, parsley, chives, garlic, red pepper flakes (if using), salt, and pepper in a small bowl. Mix well until thoroughly combined.
  6. Remove cabbage steaks from the oven and transfer to plates. Top each steak with a generous dollop of lemon-herb butter. Serve immediately. The heat of the cabbage will melt the butter.