Cabagge steaks are all the rage!

I have made it my business to try different versions of cabbage steaks at many local restaurants.

Cabbage is such a versatile vegetable.

It’s amazing how many delectable ways this humble vegetable is being prepared lately.

By lightly brushing the cabbage with the olive oil and two tablespoons balsamic vinegar, sprinkling it with

garlic powder, seasoning with salt and black pepper, then baking it until it is nicely browned and crispy on the edges,

the thick finished cabbage steaks have a firm, chewy consistency.

Finally, these healthy, delicious vegan cabbage steaks are drizzled with warm balsamic glaze, then topped with

pomegranate arils and toasted sunflower seeds.

Cabbage tastes good and is good for you.

Cabbage belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower and kale.

It is high in fiber, rich in vitamins, minerals and antioxidants (including polyphenols and sulfur compounds)

and is especially high in vitamins C and K.

Eating cabbage may help lower the risk of certain diseases, improve digestion and combat inflammation.

Vegan Cabbage Steaks with Pomegranates and Toasted Sunflower Seeds

Prep time: 15 minutes
Cook time: 40-45 minutes
Serves: 4-6

Ingredients:

1 large head green cabbage
1 medium red onion, outer layers removed and cut into wedges
2 T. extra virgin olive oil
1 c. balsamic vinegar, divided
1 t. garlic powder
Sea salt and black pepper, to taste
1 c. fresh pomegranate arils
¼ c. toasted sunflower seeds

Directions:

Place top oven rack in the center position and pre-heat to 400°F.

Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat.

Set aside.

Cut the stem off the cabbage head to create a flat surface on the bottom.

Carefully slice the cabbage, top to bottom, into ½-inch sections.

Transfer the sliced cabbage to the prepared baking sheet and arrange the onion wedges between

them without overcrowding.

Lightly brush the cabbage and onion with the olive oil and two tablespoons balsamic vinegar.

Sprinkle with garlic powder and season with salt and black pepper, to taste.

Place the baking sheet in the pre-heated oven and roast for 40-45 minutes, rotating the sheet once

halfway through, or until the cabbage is nicely browned and crispy on the edges.

Fifteen minutes before the cabbage is ready, heat the remaining balsamic vinegar over medium-high

heat just until it begins to boil.

Immediately reduce heat to just below medium and simmer, stirring continually, until the liquid is

reduced to about 1/3 of its original volume, approximately 8-10 minutes.

Reduce heat to low to keep warm until ready to use.

Remove the baking sheet from the oven and cool for several minutes.

Tip: Actual cook time will depend on how thick and evenly the cabbage is sliced, and on how much

moisture is in the cabbage from the outset.

Check after 30 minutes and adjust final cook time accordingly.

Drizzle each cauliflower steak with the warm balsamic glaze and top with some pomegranate arils and toasted sunflower seeds.

Serve immediately with the roasted red onion on the side.

Enjoy!

Have you made cabbage steaks?

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