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.



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Reviews (1)

84 Ratings
  • 5 star values: 23
  • 4 star values: 26
  • 3 star values: 27
  • 2 star values: 8
  • 1 star values: 0
Rating: Unrated
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!