Ingredients
1ea Large head of red or green cabbage cut into 1inch thick steaks
1/2t Ground black pepper
5T Olive oil divided
3/4t Salt divided
2t Honey
4T Balsamic vinegar divided
1t Fresh thyme leaves
Process
Preheat the oven to 425F
Combine the honey, 2T of vinegar
Set aside the remaining vinegar
Arrange the cabbage steaks, cut side down on a baking sheet
Roast for about 20 minutes, until they start to brown
Brush with half of the honey-vinegar mixture
Turn over and brush with the remaining mixture
Continue roasting for another 15 minutes, until the cabbage is browned and tender, but still holds its shape
Drizzle with the remaining 2t of vinegar
Sprinkle with the thyme
Sprinkle with the remaining 1/4t of salt
Serve immediately
90 calories per wedge
