I have never been a fan of cabbage...not in coleslaw, salads, soups, etc. When I joined my local CSA (Community Supported Agriculture) and started getting it in my weekly box, I had to figure out a way to eat it that my family would enjoy. I love roasted veggies so, naturally, I roasted it but it still didn't have a flavor I liked. I love to drizzle balsamic vinegar on everything so I put in on cabbage and loved it. I love to make a balsamic reduction for chicken and decided to try it on the cabbage and it was a hit with my family...this recipe is now a family favorite of ours.
The term "cabbage steaks" is simply a way to cut the
cabbage (shown here) but you can slice it any way that works for you. This is a great side dish for any protein or fish or is yummy by itself. If you've never tried cabbage, give this one a go!
Roasted Cabbage with Balsamic Reduction, Paleo/AIP
Preheat oven to 400°. Place cabbage steaks on a parchment line baking sheet. Rub each steak with minced garlic and brush with olive oil. Sprinkle with salt and pepper. Bake for 15-20 minutes until softened and slightly browned.
While cabbage cooks, bring balsamic vinegar to boil in a small saucepan. Reduce heat and simmer for 10-15 minutes or until the sauce coats the back of a spoon. Turn off heat and allow to cool for a few minutes (sauce will thicken as it cools). Drizzle the sauce over cabbage steaks and serve immediately.
Serves 4-6 depending on size of cabbage steaks.