Ingredients:

  • 1 medium head of green cabbage, cored
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup balsamic vinegar (120 ml)
  • 1 tablespoon maple syrup (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1/4 cup hazelnuts, roughly chopped (30 g)
  • 1 tablespoon olive oil (15 ml)
  • 2 tablespoons chopped fresh parsley, for garnish (optional)
  • Red pepper flakes, to taste (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the cabbage into 1-inch thick steaks, keeping the core intact to hold them together.
  2. In a small bowl, whisk together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Brush the mixture evenly over both sides of the cabbage steaks.
  3. Place the cabbage steaks on the prepared baking sheet and roast for 15 minutes. Flip the steaks and roast for another 15-20 minutes, or until tender and slightly golden brown.
  4. While the cabbage is roasting, combine balsamic vinegar, maple syrup, and Dijon mustard in a small saucepan. Bring to a simmer over medium heat and cook for 8-10 minutes, or until the glaze has thickened slightly.
  5. Heat olive oil in a small frying pan over medium heat. Add chopped hazelnuts and toast for 3-5 minutes, stirring frequently, until fragrant and golden brown. Remove from heat.
  6. Remove the cabbage steaks from the oven. Drizzle generously with the balsamic glaze. Sprinkle with toasted hazelnuts and fresh parsley (if using). Serve immediately. This is a great cabbage steak recipe!