Scale

For the Cabbage Steaks:

1 medium green cabbage

2–3 tbsp olive oil

Salt & black pepper, to taste

½ tsp smoked paprika (optional)

For the Hot Honey:

3 tbsp honey

½–1 tsp chili flakes (adjust to taste)

For the Lemon Yogurt:

½ cup plain Greek yogurt

1 tsp lemon zest

1 tbsp lemon juice

Pinch of salt

Optional Garnish:

Fresh herbs (parsley, chives, or cilantro)

Extra chili flakes

Preheat Oven:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare Cabbage:
Remove outer leaves of cabbage. Slice cabbage into ¾–1 inch thick “steaks.”
Brush or drizzle both sides with olive oil and season with salt, pepper, and smoked paprika.
Roast Cabbage:
Place cabbage steaks on the baking sheet. Roast 20–25 minutes, flipping halfway, until edges are golden and crispy.
Prepare Hot Honey:
In a small saucepan or microwave, warm honey with chili flakes for 1–2 minutes.
Prepare Lemon Yogurt:
Mix Greek yogurt with lemon zest, lemon juice, and a pinch of salt.
Serve:
Drizzle roasted cabbage steaks with hot honey and serve alongside or topped with lemon yogurt. Garnish with fresh herbs or extra chili flakes.

Adjust spice by adding more or less chili flakes to the honey.

Can use red cabbage for a colorful variation.

Make ahead: roast cabbage steaks and prepare sauces separately; assemble before serving.

Perfect as a side dish, light lunch, or vegetarian main.

For extra crispiness, broil for 1–2 minutes at the end.