Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four thick cabbage slices that are about ¾ to 1 inch thick from each head.

Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.

Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks.

Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings. Then add a pinch of red pepper flakes to each one, if desired.

Bake the cabbage steaks at 400°F in a preheated oven for about 25 minutes, until the leaves are browned, there are crispy edges, and the center is tender. Serve hot out of the oven.