1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In small bowl, whisk garlic, vinegar, honey, oil and ½ teaspoon salt. Makes about ⅓ cup.

2. Place cabbage, stem side down, on cutting board; cut into 4 (1½-inch-thick) “steaks” and place on prepared pan. Brush both sides of cabbage with garlic mixture; roast 20 minutes.

3. Sprinkle cabbage with cheese; roast 10 minutes or until cabbage is golden brown and tender

4. In large skillet, toast pine nuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

5. Serve cabbage “steaks” sprinkled with pine nuts and parsley, if desired.

• 19 g Total Fat
• 3 g Saturated Fat
• 11 mg Cholesterol
• 586 mg Sodium
• 28 g Carbohydrates
• 8 g Fiber
• 16 g Sugar
• 4 g Added Sugar
• 10 g Protein