Ingredients

Cabbage Steaks:
1-2 small cabbages, sliced into thick steaks
2 tablespoons vegetable oil
Salt, to taste

1 teaspoon Provencal herbs
Toppings:
1 tablespoon vegetable oil

1 leek, finely chopped
1 clove garlic, minced
1 carrot, grated

450 grams (1 lb) mushrooms, sliced
1 cup pureed tomatoes
Salt and black pepper, to taste

1 teaspoon sweet paprika
Directions

Prepare the Cabbage Steaks:
Preheat your oven to 200°C (390°F).

Slice the cabbages into thick steaks, about 1.5-2 cm (0.6-0.8 inches) thick.
Place the steaks on a baking sheet lined with parchment paper.

Brush both sides of the cabbage steaks with vegetable oil and season with salt and Provencal herbs.

Roast in the preheated oven for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

Prepare the Vegetable Toppings:
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.

Add the chopped leek and minced garlic. Sauté for 3-4 minutes until fragrant and softened.
Add the grated carrot and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Stir in the pureed tomatoes, salt, black pepper, and sweet paprika. Simmer for 10 minutes until the mixture thickens slightly and flavors meld.
Assemble and Serve:
Remove the roasted cabbage steaks from the oven and transfer them to serving plates.

Spoon the vegetable topping generously over each cabbage steak.
Serve hot, garnished with fresh herbs if desired.
Serving Suggestions

Pair with a side of quinoa, rice, or crusty bread for a complete meal.
Serve with a dollop of sour cream or Greek yogurt for added creaminess.