Sort ingredients
mskit
QR Code
Listen
Pdf
Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Trim stem end of cabbage; set on stem and cut downward to make 4 (¾-inch-thick) slices (reserve any remaining cabbage for another use). Brush the slices with 2 tablespoons oil; arrange on the prepared baking sheet. Sprinkle with garlic powder, ½ teaspoon thyme and ¼ teaspoon pepper.
Roast the cabbage, rotating the pan front to back halfway through, until browned and tender, 35 to 40 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; cook, undisturbed, until browned, about 2 minutes. Stir and continue to cook, stirring often, until mostly tender, about 2 minutes. Stir in shallot, garlic and the remaining 1 teaspoon thyme and ¼ teaspoon pepper; cook, stirring constantly, until the shallot is translucent, about 1 minute.
Add Marsala; cook, scraping the pan bottom to loosen browned bits, for 1 minute.
Whisk broth and cornstarch together until combined. Add to the pan; cook, stirring, until thickened and slightly reduced, about 2 minutes. Remove from heat; whisk in butter, 1 piece at a time, until melted and smooth, about 2 minutes.
Sprinkle the cabbage steaks with salt. Spoon mushroom sauce over the steaks and sprinkle with parsley.