While the oven preheats, make the herb butter so it's ready to spread on the hot cabbage steaks. Mince the 4 garlic cloves finely, then combine the softened butter, minced garlic, fresh herbs, lemon zest, lemon juice, Worcestershire sauce, red pepper, and salt in a small bowl. Mix thoroughly for about 1 minute until all ingredients are well incorporated and the mixture is uniformly colored. Set aside at room temperature so it stays spreadable—this butter will melt beautifully over the hot roasted cabbage.

Preheat your oven to 425°F and line a large baking sheet with foil for easy cleanup. Slice the cabbage head into four 1-inch thick rounds, keeping the core intact so each steak holds together during cooking. Arrange the steaks on the prepared pan in a single layer, then drizzle evenly with olive oil and season both sides with the onion powder, garlic powder, pepper, and salt. I prefer robust olive oil like Pompeian because it adds a subtle richness that complements the caramelized cabbage beautifully.

Roast the seasoned cabbage at 425°F for 45 minutes total, flipping the steaks halfway through (around 22-23 minutes). You're looking for the outer leaves to become deeply golden and slightly charred at the edges, while the inside becomes tender. The cabbage will caramelize during this time, developing sweet, complex flavors that make this dish so delicious.

Remove the roasted cabbage from the oven and immediately spread a generous portion of the herb butter from Step 1 over each hot steak. The residual heat will melt the butter, allowing it to seep into the tender cabbage and infuse every layer with garlic, herbs, and lemon brightness. Serve immediately while the butter is still melting and the cabbage is at its warmest.