Roasted Cabbage Steaks

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1 (2 to 2 1/2 lb) head green cabbage, sliced into wedges vertically from head of cabbage about 3/4 to 1-inch thick
1/4 cup olive oil
3 cloves garlic or use 3/4 tsp garlic powder
1 tsp dried marjoram
Salt and freshly ground black pepper
Minced fresh parsley, for garnish (optional)
Fresh lemon wedges or crumbled bacon, for serving (optional)

Preheat oven to 425 degrees. Spray a 13 by 9-inch baking sheet with non-stick cooking spray. Tip: I like to use a dark baking sheet that encourages more browning if you have one.
Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl (or mince), stir to infuse garlic flavor then pour and press mixture through a fine mesh strainer into another bowl to remove garlic pieces.*
Stir marjoram into oil, and garlic powder if you opted to use that instead of fresh garlic.
Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper.
Roast in preheated oven 15 minutes then carefully flip cabbage to opposite side and roast 10 to 15 minutes longer.**
Garnish with parsley if desired. Serve warm with optional bacon crumbles or spritz with lemon wedges.

*I like to do this just so the garlic doesn’t burn while roasting at high heat for so long. Use a rubber spatula to press garlic against strainer well to extract juices.
**If you don’t want the slightly charred edges you can cover with foil during last 10 minutes.
Nutrition estimate does not include bacon.

Roasted Cabbage Steaks#