Instructions:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Roast Garlic: Slice about 1/2 inch off the top of the whole garlic head to expose the cloves. Drizzle lightly with oil, wrap tightly in foil, and place in the oven for 30–35 minutes until soft and deeply golden. Set aside to cool slightly.
- Prep Cabbage: Remove any tough outer leaves. Slice the cabbage head vertically through the core into four equal, thick 'steaks' (about 1 to 1.5 inches thick). Keep the core intact to hold the wedge together.
- Make the Rub: Once cool enough to handle, squeeze the soft, roasted garlic pulp from its skin into a small bowl. Mash thoroughly with a fork until mostly smooth.
- Create Seasoning Blend: Whisk the mashed garlic with the remaining 1/4 cup olive oil, salt, pepper, smoked paprika, and dried thyme.
- Coat Steaks: Place the cabbage steaks on the prepared baking sheet. Brush both sides generously with the garlic oil mixture, ensuring the oil seeps into the layers.
- Roast: Bake for 35 to 45 minutes, flipping halfway through, until the edges are deeply caramelised and the interior is fork-tender.
- Prepare Drizzle (Optional): While the steaks rest for 5 minutes, whisk together the chopped parsley, lemon juice, and red wine vinegar in a small bowl.
- Serve: Transfer steaks to plates. Drizzle lightly with the herb mixture just before serving.