Cut the stems off the cabbage heads and then halve each one, followed by another halving. This results in four flat cabbage discs, each about ¾ to 1 inch thick from each head.

Place the cabbage steaks on a baking sheet lined with parchment paper, ensuring some space between each for even cooking.

Brush the cabbage with olive oil, coating them thoroughly. Generously sprinkle salt, garlic powder, and paprika on the cabbage steaks. Flip them over and repeat, brushing with oil and adding seasonings. Optionally, sprinkle a pinch of red pepper flakes on each.

Bake the cabbage steaks at 400°F for about 25 minutes until the leaves are browned and the center is tender.

Serve the cabbage steaks hot out of the oven.