Step 1

Preheat the oven to 400 degrees F. Line a large baking sheet with foil.

Step 2

Slice the cabbage crosswise from top to bottom into 1/2- to 3/4-inch steaks. As you get closer to the core, you may want to slice some of the last steaks in half, but this is up to you. Roasting the cabbage makes it so tender that it doesn't matter if there are pieces of the core in some of the steaks. Place them in a single layer on the baking sheet(s). If you can't fit all of the steaks without some of them overlapping, use two baking sheets. Try to keep as many cabbage leaves intact as possible when you transfer the steaks. Discard or save any stray leaves for another recipe.

Step 3

In a small mixing bowl, whisk together the olive oil, paprika, oregano, pepper, salt, basil, and cayenne pepper. Brush each side of the cabbage steaks with the mixture. Use a silicone brush if you have one to cover as much of the surface of the cabbage steaks as you can.

Step 4

Roast the cabbage steaks for 23 to 25 minutes until golden brown and tender. If you are using more than one baking sheet, rotate them about halfway through the cooking time. Remove the baking sheet from the oven and sprinkle the blue cheese on the steaks. Cook for another 3 to 4 minutes until the cheese is melted and bubbling. Enjoy warm, sprinkled with chopped fresh chives.