Cabbage is great stewed, roasted, sautéed, you can pretty much do anything to it and it'll taste great. Often times we usually cut it all up into shreds. In the recipe below we cut into steaks, keeping the cabbage into nice thick rounds.
The balsamic adds some acidity to the cabbage complimenting it's earthy flavor. A good olive oil not only adds that fruity nutty flavor to the dish but also helps to lightly chard the cabbage to perfection. You can also add fresh sliced mushrooms to this dish to add some meaty flavor to the cabbage steaks. It's a great dish either way and way too easy to make.
Cabbage steaks
4
10 minutes
30 minutes
40 minutes
1 large green cabbage
2 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper to taste
4 cups sliced mushrooms (optional)
Preheat oven to 375*
Remove the outer leaves of the cabbage and discard. Place the bottom of the cabbage flat onto a cutting board and slice cabbage to 1 inch thick rounds.
Lay cabbage steaks onto a large greased casserole dish.
Evenly drizzle olive oil and balsamic vinegar.
Season with salt and pepper to taste.
If using mushrooms evenly spread on top of seasoned cabbage then drizzle with more olive oil and season with salt and pepper.
Bake in oven for 30 minutes until cabbage is tender and lightly chard on the outside.
