Roasted Cabbage With Balsamic Vinegar

Published on August 21, 2021

Roasted Cabbage With Balsamic Vinegar



Line a cookie sheet with parchment paper and set the oven to 425 degrees. Set the cabbage on a cutting board so the core is running perpendicular to you and cut the cabbage in half. Refrigerate the bottom half with the core for another recipe and place the top half on the cutting board with the cut side facing down. Make 1″ slices going both ways like a checker board. Break the pieces apart leaving the chucks about an inch by and inch. Drizzle with the avocado oil and sprinkle with salt. Mix gently with your hands. Set in the oven for 50 – 60 minutes, stirring every 10 minutes. The stirring is necessary because the pieces are not uniform and some will crisp up faster and you don’t want them to burn. The mixture will be very wet at first as the moisture is released but at about 30 minutes it will start to dry and a lot of pieces will be getting brown. Pull out when most of the pieces are very dark and it’s fairly dry.

Serve immediately. It’s good eaten plain but drizzled with balsamic vinegar will take it to a whole new level of yummy. *Flavored balsamic vinegars can be white or dark. The white balsamic and flavored balsamics are light and tangy like other vinegars and are great for salads. The bottle may say they are good over vegetables, but after you’ve had the dark ones that are amazing on meats and vegetables, you aren’t going to like the light ones. For this recipe, you want the richer, thicker dark balsamic vinegars which are more like reductions with less of the tanginess. Napa Valley Naturals Dark Balsamic Vinegar is good and Lake George Olive Oil Company’s Cherry Balsamic Vinegar is wonderful on this dish.

Roasted Cabbage