Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.

Remove any wilted or damaged outer leaves from the cabbage. Place the cabbage on a cutting board, core side down.

Using a sharp chef knife, slice the cabbage into 3/4 inch thick rounds to form cabbage steaks, keeping the core intact in each slice so they hold together.

In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, onion powder, dried thyme, salt, and black pepper until well combined.

Arrange the cabbage steaks in a single layer on the prepared baking sheet.

Brush the garlic oil mixture generously over the tops of the cabbage steaks, pushing it into the leaves and edges.

Carefully flip each cabbage steak and brush the remaining mixture over the second side to coat evenly.

Roast the cabbage steaks for 12 minutes, then flip each steak.

Continue roasting for 13 minutes, or until the centers are tender and the edges are browned and crisp.

Remove from the oven and serve hot as a side dish.