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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A nice roasted cabbage that becomes a warm salad when using the balsamic vinegar option. **Two cutting options provided both tend to want to separate just because it is cabbage. Ingredients:
1 head green cabbage |
3 tablespoons olive oil |
1 teaspoon salt |
1 teaspoon sugar |
1/4 teaspoon pepper |
2 teaspoons balsamic vinegar (optional) |
Directions:
1. Pre-heat oven to 425°F.
2. Combine salt, pepper, and sugar in small bowl. Set aside.
3. **Cutting option 1- Quarter cabbage through core and cut each quarter in to 1-inch wedges, leaving core intact. You'll have about 16 wedges.
4. **Cutting option 2- Slice into 1-inch-thick rounds, leaving core in to help hold it together.
5. Brush a rimmed baking sheet with 1 tablespoon olive oil.
6. Arrange cabbage in single layer on baking sheet and brush with remaining 2 tablespoons olive oil. Sprinkle with salt mixture.
7. Roast until cabbage is tender and edges are golden, 25 to 35 minutes.
8. Sprinkle hot cabbage with balsamic vinegar if using.
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