Ingredients
Scale
- 1 large head of green cabbage
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon coarse sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Wash the cabbage, remove any loose outer leaves, and slice it vertically into four 1-inch thick "steaks," ensuring the core remains intact to hold them together.
- Step 2: In a small bowl, whisk together the balsamic vinegar, olive oil, honey, garlic powder, salt, pepper, and dried thyme to create the flavorful glaze.
- Step 3: Place the cabbage steaks on a baking sheet lined with parchment paper. Use a pastry brush to generously coat the top surface of each steak with half of the balsamic glaze mixture.
- Step 4: Roast the cabbage steaks for 15 minutes. Carefully flip them over, and then brush the remaining half of the glaze mixture onto the second side.
- Step 5: Return the steaks to the oven and roast for an additional 10-15 minutes, or until the edges are tender, slightly charred, and the glaze is thick and caramelized. Serve immediately.
Notes
- To ensure your steaks hold up while cooking and flipping, always slice through the cabbage vertically and keep the central core intact.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days, noting that the tender texture will soften slightly upon cooling.
- To reheat, place the steaks on a foil-lined baking sheet and bake at 350°F (175°C) for 5-7 minutes; this helps re-crisp the caramelized edges without drying them out.
- For a satisfying main course or side dish, serve these savory-sweet steaks alongside grilled chicken, lamb chops, or simple polenta to balance the intense flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American