Slice cabbage into 1 1/2-inch thick rounds. Brush each side generously with olive oil. Sprinkle with salt and pepper to taste. Lay each cabbage steak flat on a parchment lined baking sheet.
Roast cabbage steaks in the oven, 20 minutes each side until cabbage is tender.
Serve each cabbage steak with corned beans and warm potato salad.
The thicker you slice the cabbages, the longer they take. But they’ll stay together better as a steak once roasted. If you’re looking to speed things up, slice the cabbage steaks more thinly. I roast them until I get very crispy, browned edges.
Roasted Cabbage Steaks with Warm Potato Salad and Corned Beans https://www.seasonedvegetable.com/roasted-cabbage-steaks/