To prepare the cabbage, cut a whole cabbage in quarters. Cut 1-inch-thick slices from two quarters, so you get good-sized steaks. It’s best to leave the core in so the steak stays intact.

Coat both sides of each steak with olive oil and sprinkle with salt.

Preheat oven to 375F.

Microwave the steaks on a plate, two at a time, at high for 4 minutes – this will help to pre-soften the core. Test with a fork – if it pierces easily, you are good to go.

Roast the steaks on a baking sheet for 10 minutes, remove from oven, carefully flip each steak and roast for another 10 minutes.

Sprinkle one side of each steak with a few tablespoons of grated old cheddar—white or orange, up to you. Return to oven for 2 to 3 minutes, just enough that the cheese melts into all the nooks and crannies, but before it begins to brown. (Alternatively, let it brown a bit!)

Serve right away. The cabbage will be buttery soft, and you won’t even taste cheese and cabbage as two distinct flavours, just one gorgeous whole.