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Roasted Cabbage with Balsamic Vinegar

  • Prep:
  • Total Time:
  • Servings: 6
Roasted Cabbage with Balsamic Vinegar

Source: Everyday Food, April 2005


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


  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.

Reviews (1)

  • expectmiracles 27 Jan, 2013

    I can't wait to try this recipie. I make sweet and sour red cabbage on occasion, but it takes too long and I think all the vitamins are gone by the time it's finished. I might just add a little bit of diced low sodium bacon on top before roasting. I'll let you know how it turns out!

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