Wednesday, August 17, 2016

Cabbage Steaks with Balsamic Honey Glaze

Cabbage was made for the high heat of grilling or a roasting oven. My cousin makes these and posts the pictures on social media and my mouth just drools every time she does. 

When we got a cabbage in our CSA box, this is the first thing that I knew I wanted to do with it. 

1/2 head of savoy cabbage cut in to 1/2" thick rounds
3 tbsp extra virgin olive oil
3/4 tsp course sea salt
1/2 tsp ground black pepper
3 tbsp good quality balsamic vinegar
2 tsp honey
A few sprigs of fresh thyme (Optional)

Preheat your oven to 400°F. Brush a rimmed baking sheet with 1 tablespoon of the olive oil.

In a bowl, combine the remaining olive oil, balsamic vinegar and honey.

Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with the coarse salt and ground pepper and sprinkle with thyme. Roast until the cabbage is tender and the edges are golden (appox 25 to 30 minutes).

Cook longer ran than less time, You'll want your cabbage to nice and sweet and tender and not crispy and raw still. If you think it still needs another 10 minutes, go for it.