Honey-Balsamic Cabbage Steaks with Tomato-Zucchini Compote

Serves 8

1 head green cabbage, outer leaves removed
1/4 cup olive oil
1 tsp. fresh thyme
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. balsamic vinegar
2 Tbsp. honey

Pre-heat oven to 400°F. Cut cabbage into 1/2-inch thick slices. Arrange slices on a
baking sheet.

In a small bowl, combine remaining ingredients. Brush mixture over each cabbage steak. Bake until cabbage edges start to crisp and turn brown, about 30 minutes.

Tomato-Zucchini Compote

2 large or 1 pt. cherry tomatoes
1 large zucchini, diced
1 cup onion, finely chopped
1 Tbsp. garlic scapes or 2 cloves green garlic, minced
2 Tbsp. olive oil
1/2 cup dry white wine
Salt and pepper, to taste

Dice tomatoes or cut cherry tomatoes into quarters. In a saute pan heat oil. Add onion and zucchini and saute for 3-5 minutes, or until edges just begin to brown.

Add garlic and tomatoes and cook an additional 2-3 minutes, being careful not to burn garlic.
Add wine and cook until pan is almost dry. Season with salt and pepper to taste. Serve over cabbage steaks.