Balsamic and Honey Roasted Cabbage Steaks

Adapted from a recipe by Christina Cherrier

A CSA member (and site host), Carol, recommended this recipe. She added "I recently used a pomegranate balsamic with this recipe and the combination was amazing. We also really like cabbage steaks rubbed with garlic, olive oil drizzle and baked."


1/2 head medium or large green cabbage, or one small, cut into 1/2-inch-thick rounds
3 tablespoons olive oil
¾ teaspoon coarse salt
½ teaspoon ground white or black pepper
2 tablespoons balsamic vinegar
2 teaspoon honey
1 sprig fresh thyme


Preheat your oven to 400°F (200°C). Brush baking sheet with 1 tablespoon extra-virgin olive oil.
In a bowl combine olive oil, balsamic vinegar and honey.
Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme.
Roast until cabbage slices are tender and edges are golden, 25 to 30 minutes.