Description
Transform a humble head of green cabbage into a sophisticated, caramelized masterpiece. These cabbage steaks are roasted until the edges are crispy and golden, while the centers remain tender and melt-in-your-mouth. The tangy balsamic glaze, balanced perfectly with honey, creates a rich, syrupy coating that turns this simple vegetable into a show-stopping vegetarian main or a hearty, rustic side dish that is both budget-friendly and incredibly satisfying.
Ingredients
1 large head green cabbage (approx. 3-4 lbs)
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: Crumbled feta cheese
Optional: Toasted pecans
Optional: Fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Remove the outer tough leaves of the cabbage and trim the stem end.
Place the cabbage on a cutting board, stem side down, and cut into 1-inch thick rounds or ‘steaks’.
In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper.
Place the cabbage steaks onto the prepared baking sheet in a single layer.
Use a pastry brush to coat both sides of the cabbage steaks generously with the balsamic glaze.
Roast for 25 minutes, flipping carefully halfway through, until the edges are dark, crispy, and the cabbage is tender.
Remove from the oven, garnish with optional toppings if desired, and serve immediately.
Notes
Use maple syrup instead of honey for a vegan version. For best results, use a heavy head of cabbage for uniform slices. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Contemporary