Cup of Yum
1. Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have 6 flat discs of cabbage that are about ¾ to 1 inch thick from each head (or 4 if your cabbage is small). Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cook.
2. Brush the cabbage with olive oil, coating them thoroughly. Then generously sprinkle the salt, pepper, garlic powder, turmeric, and smoked paprika on the cabbage steaks. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one (optional).

FOR ROASTED OR BAKED CABBAGE STEAKS:

1. Roast or bake the cabbage steaks at 400°F (or 200° C) for about 25 minutes, until the tops are browned  (with crispy edges) and the center is tender. Serve hot out of the oven. Top the steaks with a sprinkle of fresh thyme leaves and a side of lemon wedges.

FOR AIR FRYER CABBAGE STEAKS:

1. Follow steps 1 and 2 above. Then, preheat your air fryer for 5 minutes at 400° F (or 200° C). Place the steaks in one single layer in the basket., without overlapping.  Make sure to not overload it so the hot air can circulate and cook the steaks evenly! You may have to cook your steaks in batches depending on the size of your air fryer basket.
2. Cook them for 6-8 minutes, then flip them using tongs and cook for extra 6-8 minutes, or until soft inside and slightly browned on top. The total cook time will depend on the thickness of the steaks and also on the potency of your air fryer. TIP: Take a look at the steak at the 6-minute mark so their tops don't get burned.

OR FOR GRILLED CABBAGE STEAKS:

1. Follow steps 1 and 2.  Preheat your electric grill to medium-high. Oil the grates! Place cabbage steaks directly on the grill and grill them for 5-6 minutes, then flip them and grill for extra 2-3 minutes, or until tender on the inside and crispy on the outside.