Preheat the oven to 200°C (400°F).

Slice the cabbage into 1.5-2 cm thick steaks. Be sure to keep the core intact so that the slices hold together. Each head of cabbage should yield around 6-8 steaks, depending on its size.

Place the cabbage steaks on a lined baking sheet.

Brush both sides of each cabbage steak with olive oil.

Season with salt, black pepper, paprika, and oregano, adjusting the amount of spices to your taste.

Flip the slices and repeat the process on the other side, ensuring an even coating of oil and spices.

Roast the cabbage steaks in the preheated oven for 30-40 minutes, flipping halfway through to ensure even cooking. The cabbage is done when it’s tender in the center and crispy and caramelized around the edges. Adjust cooking time depending on the thickness of the steaks.

While the cabbage is roasting, prepare the sauce by mixing 3 tablespoons of Greek yogurt (or sour cream) with 1 tablespoon of Dijon mustard and 1 tablespoon of regular mustard.

Add minced garlic, the juice of half a lemon, and a pinch of oregano. Season with salt and black pepper to taste.

Mix thoroughly until the sauce is smooth and well combined. Adjust seasoning as needed.

Once the cabbage steaks are beautifully roasted, remove them from the oven and allow them to cool slightly.

Drizzle the mustard-yogurt sauce over the top of the cabbage steaks or serve it on the side as a dipping sauce.

Garnish with some fresh oregano or parsley if desired.