Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.

Remove any wilted or damaged outer leaves from the cabbage. Using a sharp knife (I use imarku chef knife made from Japanese steel), slice the cabbage into ¾-inch thick rounds or “steaks.” Be careful to keep the core intact — it holds the steaks together.

In a small bowl, mix the olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and black pepper.

Brush this flavorful mixture generously onto both sides of each cabbage steak. Ensure every inch is coated for maximum flavor.

Place the cabbage steaks on the prepared baking sheet in a single layer, leaving space between each steak. Roast them in the oven for 25–30 minutes, flipping them halfway through.