Directions 8 steps | 40 Minutes
Arrange the oven racks to the top and bottom third of the oven. Preheat the oven to 450°F. Remove any damaged outer leaves of the cabbage. Slice to cabbage into 1-1½ thick round slices, about 4 slices each.
Generously drizzle two sheet pans with olive oil. Place the sliced cabbage onto the sheet pans, leaving room on each side.
Brush the three tablespoons of olive oil over the sliced cabbage and season with kosher salt and freshly ground pepper.
Roast the cabbage steaks for 12-15 minutes or until lightly browned.
Remove the sheet pans from the oven and flip the cabbage steaks over. Rotate the sheet pans, arranging the sheet pan that was previously on the bottom to the top and vice versa. Roast until the cabbage is well browned and crispy on the edges, another 12-15 minutes.
While the cabbage is roasting, prepare the cabbage steak topping. In a bowl, combine the chopped pecans (or walnuts), garlic paste, lemon zest and juice. Lightly season with salt to taste.
Remove the cabbage steaks from the oven and generously grate the Parmesan cheese over the steaks.
Spoon the topping over the cabbage steaks and garnish with chopped parsley. Serve immediately and enjoy!