Balsamic & Honey Roasted Cabbage Steaks

Depending on how may people you are feeding you can use 1/2 to 1 full head of cabbage.  The balsamic and honey vinaigrette you make is more than enough.

Ingredients:

1/2-1 full head green cabbage, cut into 1/2-inch-thick rounds
3 tablespoons olive oil
¾ teaspoon coarse salt
½ teaspoon ground pepper
2 tablespoons balsamic vinegar (VSOP grade works best on this)
2 teaspoon raw honey
1 sprig fresh thyme chopped or sprinkle dried thyme

Directions

1. Preheat your oven to 400°F (200°C). Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil.

2. In a bowl, combine 2 tablespoons olive oil, balsamic vinegar and honey.

3. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme.

4. Roast until cabbage slices are tender and edges are golden, 25 to 30 minutes.

Roasted Cabbage

1 Cabbage, quartered
1 tablespoon Extra Virgin Olive Oil
2 tablespoon Fresh Squeezed Lemon Juice
1 tablespoon Liquid Aminos (Natural Soy Sauce Alternative)
1/4 teaspoon Salt (I use pink salt)
1/4 teaspoon Fresh Ground Pepper
Aluminum Foil

Remove outer layer from the cabbage and quarter the head.  Carefully remove the center hard stem by cutting in a shallow V shape  Place each quarter on aluminium foil large enough to close when ready to bake.  Drizzle EVOO, Lemon Juice and Liquid Aminos evenly over all four portions. Evenly sprinkle salt and pepper.  Close up the aluminium foil leaving room for steaming.
Bake at 425 degrees for 20-30 minutes.

32 oz cabbage = 112 cal
1 tbs EVOO = 120 cal, 14g fat
2 tbs Lemon Juice = 14 cal
1 tbs Liquid Aminos = 0 cal
Salt & Pepper Total = 2 cal
Per Serving Approximately = 62 calories, 3.5g fat