Preheat oven to 400°F. Cut cabbage into 1/4 or 1/8 wedges depending on the size of the cabbage you have. You want to leave the stem intact to help it stay together for this recipe!

Sear steaks in a hot cast iron skillet with canola oil until deeply browned on both flat sides, about 5 min per side.

Prepare your sauce by whisking the balsamic vinegar, vegetable broth, tomato paste, Worcestershire sauce, salt, and black pepper together, and simmering it on the stove while your cabbage finishes searing.

Pour marinade into the hot skillet with the cabbage before transferring it to the oven.

Let cabbage steam and bake in the oven with the sauce for 25-30 minutes. Once the cabbage is noticeably wilting around the edges and darkening in color, it's done.

Remove cabbage wedges from the skillet and add 1-2 Tbsp of all-purpose flour to thicken the sauce to your liking.

Spoon sauce over the cabbage steaks and serve hot!