How Long to Cook Roasted Cabbage Steaks (1-inch Thick Wedges) in the sheet pan
Specification: One head of green or savoy cabbage cut through the core into 1-inch thick steaks, brushed with olive oil on both sides, salted, arranged in a single layer
3-Step Execution Protocol
Preheat oven to 425°F (218°C). Arrange roasted cabbage steaks (1-inch thick wedges) (One head of green or savoy cabbage cut through the core into 1-inch thick steaks, brushed with olive oil on both sides, salted, arranged in a single layer) on a parchment-lined sheet pan in a single layer.
Cook for 28–32 mins. Flip at the 18-minute mark for even browning.
The flat cut faces are deeply browned with charred lacy edges; the core is fork-tender all the way through; and the outer leaves have gone crisp like kale chips. Rest for 0 minutes before serving.
No internal temperature target — cabbage steaks are judged by cut-face caramelization and fork-tender core, so the field is omitted rather than guessed (HR-2). The 28–32 minute window at 425°F reflects the time needed for the core, which is the last part to soften, to become tender through a 1-inch steak.