It’s time to move beyond cole slaw and saurkraut with your cabbage! I recently purchased a gorgeous head of cabbage on sale at the market for about $1 (this is not an expensive vegetable!) and I wanted to make something with it that was both healthy and delicious. I used part of it to make my Thai Peanut Slaw, but the rest I decided to roast with a bit of balsamic vinegar for dinner with surprising results!
Princess A, my thankfully happily omnivorous 14-month old, began ugly eating her cabbage. Do you know what I mean when I say “ugly eating”? She was unceremoniously shoveling tiny chubby fistful after fistful of chopped cabbage as quickly as she could into her mouth and did not stop, or pay attention to anything else on her plate until the cabbage was gone. The next day, when I made a little more for photos, she spied the pan and started panicking until I served her another dish. This is how good roasted cabbage can be.
With 5 minutes of prep time, this is an easy side dish to make even on a weeknight. By the time you’re done with the main dish and setting the table, voila, cabbage is ready!
- ½ medium head of cabbage
- ¼ c olive oil
- ¼ c balsamic vinegar
- Preheat the oven to 400 F. Line a baking sheet with aluminum foil and brush with olive oil.
- Slice the cabbage into rounds approximately 1" thick and arrange in a single layer on the baking sheet. Brush each round with olive oil, drizzle the balsamic vinegar over the cabbage, and sprinkle lightly with salt (you can always add more later if you'd like).
- Bake for 40 minutes until the cabbage is tender and cooked through.
- Serve warm.