Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Cabbage with Balsamic Vinegar 3.8 (84) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 50 mins Servings: 6 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. Ingredients 1 red cabbage, (about 3 pounds) 2 tablespoons olive oil Coarse salt and ground pepper 2 to 3 tablespoons balsamic vinegar Directions 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. Rate it Print