Whether you are trying to eat healthier or you just don't like meat, this recipe is one that you'll want to keep. Chef Bert Hoskinson from the Boys and Girls Haven prepared Glazed Balsamic Cabbage Steaks at this week's Gendler Fresh Stop Market. Cabbage is a nutrient-rich vegetable and with the balsamic glaze, you'll forget you aren't eating meat. We hope you enjoy!
Glazed Balsamic Cabbage “Steaks”
1 head green cabbage
1/3 cup balsamic vinegar
1/3 cup honey
1/3 cup olive oil
Salt and black pepper to taste
Cut core end of cabbage flat and stand on flat surface. Slice top to bottom in 1/2 inch slices. Whisk together remaining ingredients. Lightly brush bottom of skillet with glaze. Lay cabbage in skillet in single layer and lightly brush tops with glaze at medium-high heat. Stir frequently until it starts to brown. Remove from heat and serve!
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.