While you could technically get four steaks out of one large cabbage, I usually use two heads to make it easier to cut (and save the rest for another recipe). I bake on a cast iron griddle in my oven, but using a grill is another quick option.
I love the explosion of flavor in this meal despite its simplicity of ingredients and preparation. While exquisite with just a few seasonings, feel free to add whatever flavors you like–they will all get soaked up and infused with the cabbage as it cooks. You could brush with balsamic vinegar before roasting, swap out the crumbly chickpeas for some spicy hummus, smother it in creamy cashew cheese sauce, or add some carrot top + kale dip. The cabbage is your canvas!
How are you enjoying your cabbage steaks?? #closedloopcooking