by Megan Winfrey

There are moments in all of our lives that mark a dramatic shift in our perspective worlds. Something so life changing that you refer to other life events as happening before or after said moment. Before the baby, before we moved to Austin, and now, before I had my first cabbage steak. You're laughing, but I'm not joking. I used to think that for my last meal on earth, I'd have the highest quality seafood feast possible but now, I think I'll be switching to this.

Cabbage Steak with Balsamic Glaze

• 1 head of cabbage
• 2 cloves of garlic, crushed and roughly chopped
• Salt and pepper
• Olive oil
• 1/2 c. Balsamic Vinegar

Heat oven to 400ºF

Slice the rounded edges off of either side of the cabbage, then slice the middle circle in half. One medium cabbage is good for 2 steaks. Line a baking sheet in foil. Generously cover both sides of the cabbage steak with olive oil, salt, and pepper and lay on the baking sheet. Divide the crushed garlic and top each steak with it.



Bake for 30 minutes, until the edges are a crispy, golden brown and the garlic is also golden. While the steaks bake, make the balsamic reduction. Heat a non-stick skillet over medium-high. Pour in the balsamic and bring to a boil. Reduce to low, stir frequently, and let the liquid reduce by half. It should be thick and syrupy. Plate the finished cabbage steaks and drizzle with the balsamic reduction. Steak knife recommended!