Recipes » Main Dish » Balsamic Cabbage “Steaks”
T. Colin Campbell Center for Nutrition Studies

Balsamic Cabbage “Steaks”

By 5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5(5)
Think cabbage is a boring veggie? Think again! I dare you not to be impressed and intrigued by the vibrant color of these “steaks,” which look dazzling on your plate no matter what you serve them with—I recommend Smashed Rosemary Potatoes with Sour Cream and Stewed Apples or your favorite grain.
Prep: 10 mins Cook: 40 mins Yield: 6 servings
Gluten Free Nut Free Soy Free

A touch of maple syrup in the marinade helps bring out the cabbage’s natural sweetness and promotes caramelization. After you try this recipe, you might be surprised to find yourself actually craving cabbage.

This recipe is adapted from The Colorful Family Table by Ilene Godofsky Moreno.

Ingredients

Ingredients

Cabbage “Steaks”

  • 1 large head red cabbage
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • Salt and black pepper, to taste
  • ¼ cup chopped fresh parsley, for garnish

Sweet Mustard Sauce

  • 2 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Preheat the oven to 400 degrees F.
  • 2. Remove the tough outer layers of the cabbage. With the cabbage sitting upright on a cutting board, slice 3/4-inch-thick “steaks” (you should end up with 6).
  • 3. Place the “steaks” on a baking sheet lined with parchment paper.
  • 4. In a small bowl, stir together the balsamic vinegar, and maple syrup.
  • 5. Brush the mixture over the “steaks.”
  • 6. Bake for 25 minutes, then flip the “steaks” and bake for another 15–20 minutes, until slightly crispy on the outside and tender on the inside.
  • 7. While the “steaks” are baking, make the Sweet Mustard Sauce by stirring the mustard and maple syrup together in a small bowl.
  • 8. Serve the “steaks” warm with a little sweet mustard sauce spooned over each and sprinkled with chopped parsley.

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