1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In small bowl, whisk garlic, vinegar, honey, oil and ½ teaspoon salt. Makes about ⅓ cup.
2. Place cabbage, stem side down, on cutting board; cut into 4 (1½-inch-thick) “steaks” and place on prepared pan. Brush both sides of cabbage with garlic mixture; roast 20 minutes.
3. Sprinkle cabbage with cheese; roast 10 minutes or until cabbage is golden brown and tender
4. In large skillet, toast pine nuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
5. Serve cabbage “steaks” sprinkled with pine nuts and parsley, if desired.
- 19 g Total Fat
- 3 g Saturated Fat
- 11 mg Cholesterol
- 586 mg Sodium
- 28 g Carbohydrates
- 8 g Fiber
- 16 g Sugar
- 4 g Added Sugar
- 10 g Protein
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Nutritional Information
- 19 g Total Fat
- 3 g Saturated Fat
- 11 mg Cholesterol
- 586 mg Sodium
- 28 g Carbohydrates
- 8 g Fiber
- 16 g Sugar
- 4 g Added Sugar
- 10 g Protein
Directions
1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In small bowl, whisk garlic, vinegar, honey, oil and ½ teaspoon salt. Makes about ⅓ cup.
2. Place cabbage, stem side down, on cutting board; cut into 4 (1½-inch-thick) “steaks” and place on prepared pan. Brush both sides of cabbage with garlic mixture; roast 20 minutes.
3. Sprinkle cabbage with cheese; roast 10 minutes or until cabbage is golden brown and tender
4. In large skillet, toast pine nuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
5. Serve cabbage “steaks” sprinkled with pine nuts and parsley, if desired.