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Roasted Cabbage with Balsamic Vinegar

It's easy to liven up your favorite vegetables with a tangy dressing or a splash of vinegar or fruit juice. Here, balsamic vinegar is tossed with roasted cabbage.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, April 2005

Ingredients

  • 1 red cabbage, (about 3 pounds)
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 to 3 tablespoons balsamic vinegar

Directions

  1. Preheat oven to 450 degrees. Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 teaspoons salt, and 1/4 teaspoon pepper.

  2. Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.

  3. Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes more. Toss with vinegar.

Cook's Notes

Covering the cabbage with foil for the first part of cooking keeps it from burning before it becomes tender.

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