(Recipe can be found on the site eatwell 101 here.)
Step by Step Instructions:
Balsamic, Honey Roasted Cabbage Steaks are a perfect side. Here’s what you’ll need: Honey, Balsamic Vinegar, Cabbage (you’ll only need half a head), Olive Oil, Salt, Pepper, and Fresh Thyme (if you have it, which I didn’t).
Start off by preheating your oven to 400 degrees. Then stand up the cabbage on its stem end and carefully slice 1/2-inch thick slices. I discarded the first slice and got about 4 cabbage “steaks” out of it.
Brush olive oil on a cooking sheet that has a rim. If you want to line it first and then brush it with oil like I did, it worked well.
In a small bowl add 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 2 teaspoons of honey.
Whisk the vinaigrette together.
Lay the cabbage steaks in a single layer on the pan so that they do not touch or overlap.
Brush the tops and sides of the cabbage with the vinaigrette.
Sprinkle kosher salt and freshly ground pepper over the top of each cabbage steak. If you have fresh time, you can sprinkle that over the top as well. Then bake the cabbage for 25-30 minutes until the cabbage starts to turn golden on the edges and is tender when a knife is inserted.
Once the cabbage is cooked, remove it from the oven and serve while still warm. Enjoy and happy cabbage steaking!!
1/2 head savoy cabbage or green cabbage, cut into 1/2-inch-thick rounds
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoon honey
2/3 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 sprig fresh thyme
1. Preheat your oven to 400 degrees.
2. Line a rimmed baking sheet (if desired) and brush olive oil over the bottom of the baking sheet.
3. Place the cabbage slices on the baking sheet being careful not to let the cabbage overlap.
4. In a small bowl whisk together the olive oil, balsamic vinegar, and honey. Then brush the vinaigrette over the top of each cabbage slice.
5. Top the cabbage with salt and pepper and thyme.
6. Bake for 25-30 minutes or until the cabbage beings to turn golden and is tender when tested with a knife. Serve while still warm and enjoy!1