Ingredients:

  • 1 medium head green cabbage (approx. 2 lbs / 900g)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/4 cup balsamic vinegar (60 ml)
  • 1 tablespoon maple syrup (or honey) (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1/4 cup chopped walnuts (approx. 30g), toasted
  • Fresh parsley, chopped (optional)

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6). Line a baking sheet with parchment paper if desired. Cut the cabbage through the core into 1-inch thick steaks.
  2. In a large bowl, whisk together olive oil, garlic powder, smoked paprika, salt, and pepper. Add the cabbage steaks and toss to coat evenly.
  3. Arrange the cabbage steaks on the prepared baking sheet in a single layer. Roast for 15 minutes, then flip and roast for another 15 minutes, or until tender and slightly browned around the edges.
  4. While the cabbage is roasting, combine balsamic vinegar, maple syrup (or honey), and Dijon mustard in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened slightly. Whisk in olive oil.
  5. While the cabbage is roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning!
  6. Remove the cabbage steaks from the oven and drizzle generously with the balsamic glaze. Sprinkle with toasted walnuts and fresh parsley (if using). Serve immediately.