1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup easier.
2. Remove any loose or wilted outer leaves from the cabbage. Cut the cabbage into 1-inch thick slices, aiming for “steaks” that hold together. You should get about 4 to 6 steaks depending on the size of your cabbage.
3. Place the cabbage steaks on the baking sheet in a single layer, making sure there’s a little space between each slice.
4. Brush both sides of each cabbage steak generously with olive oil or melted butter. Don’t be shy — this is where your flavor builds.
5. Scatter the thinly sliced garlic evenly over the cabbage steaks, pressing some slices gently into the surface so they won’t burn too quickly.
6. Sprinkle salt, pepper, and smoked paprika evenly over the cabbage.
7. Roast in the oven for 20 minutes. After 20 minutes, carefully flip each cabbage steak and roast for another 15 to 20 minutes, or until the edges are golden brown and crispy, and the center is tender when pierced with a fork.
8. Remove from the oven and drizzle the apple cider vinegar or lemon juice over the hot cabbage steaks. This little splash of acidity brightens the whole dish.
9. Garnish with fresh herbs like parsley or thyme if you like, and serve warm.

When I was first learning to cook on my own, Mama Lu’s advice was always about trusting your senses — watching how the food looks, smells, and feels rather than obsessing over the clock. With these cabbage steaks, keep an eye on those edges turning golden and crisp; that’s the sign you’re getting the magic that makes this dish sing.