Wednesday, June 1, 2016

Balsamic Honey Roasted Cabbage "Steaks"

Hi everyone! I stumbled across this cabbage side dish on Pinterest when I was trying to figure out what to do with my extra cabbage. I LOVED this and thought it made a great side dish. It was really easy and came out of the oven with a caramelized texture; the vinegar/honey combination was delicious! It warms up really well too, the next day!  - Jenna

Balsamic Honey Roasted Cabbage "Steaks"

(before baking)

(after baking)

1/2 head of green cabbage cut into 1/2 inch thick rounds. (Jenna got 6 rounds)
3 tablespoons olive oil
¾ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons balsamic vinegar
2 teaspoons honey
1 sprig fresh thyme (Jenna used dried)

Preheat oven to 400°F. Brush a baking sheet with 1 tablespoon extra-virgin olive oil (Jenna used a Silpat liner and didn't spray the pan). 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.

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