Ingredients
Scale
- 1 medium head of green cabbage (about 2–3 lbs)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 ounces goat cheese, crumbled
- ½ cup good-quality balsamic vinegar
- Optional Garnish: Toasted pine nuts or chopped fresh parsley
Instructions
- Preheat Oven and Prepare Cabbage: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. Prepare the cabbage by removing any loose or wilted outer leaves. Place the cabbage on a cutting board with the core side down. The key to successful cabbage “steaks” is keeping the core intact, as it holds the leaves together. Using a large, sharp chef’s knife, carefully slice the cabbage into four thick, 1-inch to 1.5-inch slabs, cutting vertically down through the core.
- Season the Steaks: Carefully place the cabbage steaks in a single layer on the prepared baking sheet. Brush both sides of each steak generously with olive oil. This not only prevents sticking but is crucial for getting those delicious, crispy, browned edges. Season both sides liberally with kosher salt and black pepper.
- Roast the Cabbage: Place the baking sheet in the preheated oven and roast for 15-20 minutes. Carefully flip the steaks using a wide, firm spatula. Return to the oven and roast for another 10-15 minutes, or until the cabbage is tender throughout and the edges are deeply caramelized and crispy.
- Make the Balsamic Glaze: While the cabbage is roasting, prepare the glaze. Pour the ½ cup of balsamic vinegar into a small saucepan. Bring to a simmer over medium heat, then immediately reduce the heat to low. Let it simmer gently, uncovered, for 5-10 minutes, stirring occasionally. The vinegar will thicken and reduce by about half. You’ll know it’s ready when it coats the back of a spoon and has a syrupy consistency. Watch it carefully, as it can go from perfect to burned very quickly. Remove from heat and set aside.
- Add Goat Cheese and Finish: In the last 2-3 minutes of roasting, remove the cabbage steaks from the oven and sprinkle the crumbled goat cheese evenly over the top of each steak. Return the baking sheet to the oven to allow the cheese to soften and melt slightly. For an extra golden, bubbly top, you can switch the oven to the broil setting for 1-2 minutes, watching it very closely to prevent burning.
- Serve Immediately: Carefully transfer the hot cabbage steaks to serving plates. Drizzle generously with the balsamic glaze and garnish with toasted pine nuts or fresh parsley if desired. Serve immediately while warm.
Nutrition
- Serving Size: one normal portion
- Calories: 280-320 kcal