It’s no secret around these parts that I love roasted vegetables. Cabbage is one of my favorite vegetables and, personally, I’ve never had any problems with cabbage flavor. But I’d actually never tried roasting cabbage, and I’ve been wanting to for quite some time. So last weekend I picked up a nice little green cabbage at the farmers market, with the express purpose of roasting it. I had planned to just eat it as it came out of the oven, but then as I put it in, I thought, “what about a balsamic drizzle?” Roasted vegetables are good on their own, but pairing them with something a little acidic often takes them to a whole new level – and that was the case this time, too. The balsamic reduction takes on a tart-yet-sweet character, perfectly complementing the soft, juicy, caramelized cabbage. And the best part? Cabbage is cheap and this is quick and easy enough to throw together after work for a deliciously simple dinner. Yum!
Roasted Cabbage with Balsamic Drizzle
1 green cabbage, outer leaves removed
extra-virgin olive oil
1/3 cup balsamic vinegar
- Preheat oven to 450 degrees Fahrenheit.
- Cut cabbage into 8 wedges of roughly equal size (just do your best). Place them on a foil-lined baking sheet and toss gently with a drizzle of extra-virgin olive oil, kosher salt and black pepper. Roast for 15 minutes, then toss and roast for 15 minutes more.
- During the second 15 minute roasting period, heat balsamic vinegar in a small pan, over medium heat. Allow the vinegar to reduce by about half. If more reduction is needed, in your judgment, turn the heat up to high and allow the vinegar to boil down during the last minute of roasting.
- Pile cabbage wedges on a plate and drizzle the balsamic reduction over them. Serve immediately! They would be good over pasta, as a side dish for roasted chicken or sauteed chicken paillards, or (as I ate them) all alone, as an awesome lunch.
Source: Adapted from TheKitchn.