Roasted Cabbage: Crispy Caramelised Steaks with Balsamic Glaze

Instructions:

1. Preheat the Oven: Set the oven to a high temperature: 220°C / 425°F (Fan/Convection 200°C / 400°F). Ensure you have two large rimmed baking sheets ready.
2. Prep the Cabbage: Trim any loose or tough outer leaves. Stand the cabbage on its stem end and slice it downwards into four thick, even steaks (roughly 1.5–2 inches thick). Crucially, ensure the core remains intact in each slice—this holds the cabbage steak together during cooking.
3. Mix the Seasoning: In a small bowl, combine the olive oil, minced garlic, dried thyme, Kosher salt, and black pepper. Stir well.
4. Season the Steaks: Place the four cabbage steaks flat onto the two baking sheets (two per sheet to avoid crowding). Use a pastry brush to generously apply the oil and seasoning mixture to the top side of each steak.
5. Flip and Coat: Carefully flip the steaks and brush the remaining side thoroughly with the remaining oil mixture.
6. Initial Roast: Place the sheets into the preheated oven. Roast for 20 minutes. Check Doneness: After 20 minutes, the cabbage should be tender, and the edges should be beginning to turn deeply golden brown. If still very pale, continue roasting for another 5–10 minutes.
7. Prepare the Glaze: While the cabbage finishes the first roast, combine the balsamic vinegar and maple syrup (if using) in a tiny bowl.
8. Apply the Glaze: Remove the cabbage from the oven. Gently brush the glaze mixture over the surface of each steak.
9. Final Roast: Return the sheets to the oven for 10–12 minutes, or until the glaze is bubbling, reduced, and the caramelised bits are deeply brown. The cabbage should be soft enough to cut with a fork.
10. Serve: Transfer the steaks immediately to a warm serving plate. Garnish with a pinch of flaky sea salt and chopped fresh parsley.