Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Brush a thin layer of olive oil across the parchment.
Remove any wilted outer leaves, then cut the cabbage into large steaks. Point the root end to the left, under your left hand, and, using the knife in your right hand, cut 1" thick steaks from the top down to the bottom. If you have a steak that has a large core piece in the middle, you can cook it as is, then remove before serving.
Arrange your steaks on top of the parchment in a single layer.
Brush the tops of the cabbage with olive oil.
Sprinkle with a pinch of salt, pepper, and smoked paprika to your taste.
Using a butter knife, add small dots of butter all over the cabbage, spreading it over the tops and down into the leaves a bit.
Roast at 425 degrees for 30 minutes. Do not flip or move them while cooking.