Remove 4 tablespoons of chilled butter. 10- 20 minutes before use or microwave on ‘soften’. Heat the oven to 420°F. A caramelised crust with crisp edges results from high heat.
Sharply cut the cabbage's rounded head and hard tail on a board. Cut cabbage into 1/2-inch to ¾-inch thick wedges. This thickness crisps and tenderises cabbage.
For less crispiness, slice cabbage into 1-inch rounds and bake longer. Thicker cabbage rounds flip better and look fancier. Lay cabbage slices on a large baking sheet with oil. Large rimmed sheet pan.
Using parchment paper instead of cooking spray simplifies cleanup. Spread 4 tablespoons softened butter on cabbage wedges. Avoid oven roasting by coating the cabbage in olive oil.
Season cabbage with sea salt, onion powder, paprika, and dried parsley. Prepare oven and bake 20 minutes. Carefully flip the cabbage with a sturdy spatula.
I use a metal spatula underneath before flipping to keep the cabbage round together. Don't worry about cabbage unravelling. Cleanup is always possible.
Bake the cabbage for 5 more minutes until soft, golden brown, and caramelising. While cabbage roasts, drizzle garlic butter. Wedge thickness and savoury cabbage preference determine cooking time.
In a ramekin or small bowl, microwave the remaining 1 tablespoon of butter for 20–30 seconds. Butter with minced garlic. Apply garlic butter to cabbage rounds.
Bake until garlic is fragrant and cabbage is done, 3–5 minutes. Before roasting, sprinkle garlic powder over cabbage wedges with other seasonings if fresh garlic is unavailable.
Serve garlic butter roasted cabbage with your main dish and enjoy!