Roasted Cabbage Steaks with Mustard Vinaigrette

INGREDIENTS

• 1 large head green cabbage
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon coarse-grain mustard
• 1 tablespoon Dijon Mustard
• 1 tablespoon honey
• 1 tablespoon water
• 1 clove garlic, minced
• salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Preheat oven to 375 degrees. Slice cabbage into four or five thick "steaks." Drizzle with half the olive oil, season to taste with salt and black pepper and place on a nonstick baking sheet or one that is line with nonstick aluminum foil. Roast for 15 to 20 minutes or until lightly browned.  Flip and roast on the other side for another 15 or 20 minutes.
• Meanwhile, whisk together remaining olive oil, red wine vinegar, coarse-grain mustard, Dijon mustard, honey, water, garlic and salt and black pepper, to taste.
• To serve, drizzle over cabbage steaks.