Preheat the oven: Preheat the oven to 425°F (220°C). Line a large baking sheet or roasting tray with parchment paper.

Prep the cabbage: Remove any loose or damaged outer leaves. Trim just the bottom of the core so the cabbage can stand flat without falling apart. Stand it upright and slice vertically into 1-inch-thick steaks.

Season: Arrange the cabbage steaks in a single layer on the baking sheet. In a small bowl, mix the olive oil, garlic powder, Italian seasoning, and sea salt. Brush half of the mixture generously over the cabbage.

Flip and coat: Carefully flip each steak and brush with the remaining oil mixture, making sure the edges are coated.

Roast: Roast for 30–40 minutes, rotating the pan halfway through, until the cabbage is deeply golden, caramelized on the edges, and tender in the center.

Finish and serve: Season with freshly ground black pepper. While hot, grate Pecorino Romano over each steak so it melts slightly. Finish with a drizzle of balsamic glaze and a sprinkle of fresh parsley. Serve immediately.