Grease a rimmed baking sheet with cooking spray and set aside.
Cut the bottom (the root) off of the cabbage and set it sitting up so that the flat end is on the cutting board; cut it into 1-inch thick slices.
Transfer the cabbage slices to the baking sheet and set aside.
In a mixing bowl, combine the extra virgin olive oil, balsamic vinegar, mustard, garlic, honey, salt, and pepper; mix well until combined.
Brush the cabbage steaks on both sides with the prepared balsamic glaze.
Roast for 20 to 25 minutes or until crisp-tender.
Remove from oven, garnish with parsley, and serve.
Notes
Choose the Right Cabbage: Use fresh, firm heads of cabbage for the best results. They hold their shape better when cut into steaks.
Cutting the Cabbage: Make sure you cut the cabbage into thick slices, about 1 inch wide. Any thinner, and they might fall apart while cooking.
Use a Sharp Knife: Cabbages can be quite tough, so using a sharp knife will make it easier to slice into steaks.
Brush Both Sides: Don't forget to brush both sides of the cabbage steaks with the glaze for maximum flavor.
Check for Doneness: Check the cabbage steaks at the 20-minute mark. They should be tender in the middle and crispy around the edges. If they're not done, continue roasting and check every 3 minutes.
Season to Taste: Don't forget to taste the finished cabbage steak and add additional seasoning (like salt or pepper) if needed.
Storage: Place leftover cabbage steaks in an airtight container and keep in the refrigerator for up to 4 days.