Roasted Cabbage is a vegetable that I never tire of. It is so delicious and extremely easy to make! I will occasionally cut into wedges, brush with olive oil and grill or roast the wedges wrapped in aluminum foil but I have found that there is an even easier way to make roasted cabbage which you will see below. I decided to try my cabbage with some Balsamic Vinegar after I had pickled cabbage at a favorite Eastern European restaurant and I wanted that acidic taste to my dish.
Roasted Balsamic Cabbage: Serves 4-6
1 Large Head of Cabbage – Sliced
1TB Olive Oil
1/4C Balsamic Vinegar
Salt & Pepper
Slice the cabbage into quarters and remove the hard core, rinse the cabbage then slice into 1″ slices and break apart into a large bowl. Add the olive oil and toss to coat, then generously sprinkle with salt and pepper. Place onto a greased cookie sheet and cook for 30 minutes at 425° – flipping the cabbage after the first 15 minutes.
Once the cabbage has cooked for 30 minutes and is getting nice and tender pour the vinegar over it and toss, place back in the oven and cook for another 15-20 minutes until nice and soft, remove from the oven, serve & enjoy.
WW: 1 Points Plus / serving