Garlic-Balsamic Cabbage “Steaks”
Prep: 10 minutes
Roast: 30 minutes • Serves: 4
1/4 cup balsamic vinegar
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt
1 large head green cabbage
2/3 cup grated Parmesan cheese
1/2 cup pine nuts
Halved cherry tomatoes and/or chopped fresh parsley for garnish (optional)
1.Preheat oven to 400°; line rimmed baking pan with parchment paper. In small bowl, whisk garlic, vinegar, honey, oil and salt. Makes about 1/3 cup garlic mixture.
2.Place cabbage, stem side down, on cutting board; cut into 4 (1-1/2-inch-thick) “steaks”; place on prepared pan. Brush both sides of cabbage “steaks” with garlic mixture; roast 20 minutes. Sprinkle cabbage “steaks” with cheese; roast 10 minutes or until cabbage “steaks” are golden brown and tender. Makes 4 cabbage “steaks.”
3.In large skillet, toast pine nuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
4.Serve cabbage “steaks” sprinkled with pine nuts, and tomatoes and/or parsley, if desired.
Approximate nutritional values per serving (1 cabbage “steak”):
303 Calories, 19g Fat (3g Saturated), 11mg Cholesterol, 586mg Sodium,
28g Carbohydrates, 8g Fiber, 16g Sugars, 4g Added Sugars, 10g Protein
Smart Swaps:
> Cabbage is packed with glucosinolates—compounds linked to anti-inflammatory benefits. Serve these “steaks” with a dollop of Greek yogurt or hummus for a creamy contrast.
