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.
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.
Video
Notes
TIPS:
Cabbage can also be cut into wedges.
Flipping the baked cabbage steaks to achieve even caramelization on both sides is a bit tricky. Use a large spatula and flip them quickly. But, if they fall apart, simply push the leaves of the “steaks” back together.
MAKE AHEAD:
The mustard vinaigrette can be made 2-3 days ahead of time. Keep refrigerated.
Take the cabbage steaks out of the oven 5 minutes before they're done and browned. The cabbage steaks reheat well in a toaster or conventional oven.