Roast Cabbage Slices - Untested

I got this off of the new AI search on Chrome. I generally prefer to give a real web site the hit, but this is just meant to test an idea for another recipe, so I'm saving myself the step. The search was for Cabbage Steaks, but I don't hold with calling vegetables after cuts of meat. Let veggies be veggies! Who are you trying to fool, anyway?

Number of portions: 6–8 (avg. 7)
Serving size: ~140 g
Calories per serving: ~69 kcal
Speed: Everyday Dish
Experienced cook (active): ~8 minutes
Novice cook (active): 15–18 minutes
Total elapsed time: 32–35 minutes
LHSS Score: 5.65 / 10

1 large head of green cabbage cut into 1" thick rounds

2 Tbsp. olive oil or Melted Bacon Grease (for deeper flavor)

½ tsp. salt, or to taste

¼ tsp. black pepper, or to taste

1. Prep the oven and cabbage: Preheat your oven to 400°F (200°C). 
2. Line a large, rimmed baking sheet with parchment paper or lightly grease it. Place the cabbage steaks in a single layer on the pan, leaving some space between them.
3. Brush both sides of each cabbage steak evenly with the oil and season with salt and pepper.
4. Bake for 15 minutes, then flip and roast another 15 minutes, or until the edges are golden brown and crispy. For extra crispiness, you can broil for the last 1–2 minutes, watching closely to prevent burning.
5. Remove from the oven. Garnish with fresh herbs or a squeeze of lemon juice, and serve warm.