6 cloves garlic, coarsely chopped
2 tablespoons coarsely chopped fresh rosemary
½ cup vegan Worcestershire sauce
4 tablespoons dark brown sugar
4 tablespoons sherry vinegar
2 teaspoons miso
2 large heads red cabbage
Kosher salt and freshly ground black pepper, to taste
4 lemon wedges
¼ cup chopped fresh flatleaf parsley
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1. In a large bowl, whisk together garlic, rosemary, Worcestershire sauce, sugar, vinegar, and miso.
2. Trim round ends and slice each cabbage vertically through the root to yield two 1½-inch thick slabs from each cabbage. Place cabbage slabs in bowl with marinade; turn to coat. (Reserve remaining cabbage for another use.) Cover and let sit 1 hour at room temperature or up to overnight in the refrigerator, flipping occasionally.
3. Heat a grill to medium-high; brush and oil grates. (Alternatively, heat a grill pan over high heat.) Season cabbage with salt and pepper; grill until grill marks form and cabbage is cooked to your liking, 8 minutes per side for steaks with a slight crunch. For a more tender texture throughout, move cabbage to cooler part of grill and cook 10 minutes longer. Meanwhile, in a small pan, warm remaining marinade on grill or stovetop.
4. Serve cabbage steaks drizzled with warm marinade, a squeeze of lemon, and parsley.