Baked cabbage steaks

What You Need:
Two little cabbage
a few tablespoons of fruity olive oil
1/4 tablespoon of salt and 1/4 tablespoon of pepper every. 
Techniques for Baking Cabbage Steaks
Arrange parchment paper on a baking sheet and set the oven temperature to 400°F, or 205°C.
Cut the cabbage in half after slicing off the stems of each head. Repeat the process of halving each piece. From every head of cabbage, you should be able to get four circular steaks that are about 3/4 to 1 inch thick.Two little cabbage
Before placing the cabbage steaks on the baking sheet, make sure there is enough room between them. This will ensure that they roast evenly. Add salt and pepper after brushing with olive oil. Oil and season the other side of the steaks before turning them over.1/2 tablespoon of salt, 1/4 tablespoon of pepper, and 2 tablespoons of olive oil.
Cook for 25-30 minutes at 400°F (205°C). When you see browning leaves and a fork-tender core, you know they're done. Take it out of the oven and enjoy it warm.
The cabbage may come apart if you remove too much of the stem before cutting the "steaks," so be careful. When you're ready to cut the steaks, choose to trim them slightly.
Season the cooked cabbage steaks with a dash of red pepper flakes for an extra kick!
To add a delicious crunch to your steaks before baking, coat them with a mixture of parmesan and breadcrumbs. Chopped crispy bacon is another option!
These cabbage steaks, after chilled, may be stored in the fridge for up to three days in an airtight container. Cabbage steaks should not be frozen.
These cabbage steaks may be heated in the microwave if you choose. You may alternatively reheat them in the oven at 350°F (175°C) until you have the crispiest exterior and they're hot enough for your liking