Friday, August 3, 2012

Roasted Balsamic Cabbage

Roasted Cabbage is a vegetable that I never tire of. It is so delicious and extremely easy to make! I will occasionally cut into wedges, brush with olive oil and grill or roast the wedges wrapped in aluminum foil but I have found that there is an even easier way to make roasted cabbage which you will see below. I decided to try my cabbage with some Balsamic Vinegar after I had pickled cabbage at a favorite Eastern European restaurant and I wanted that acidic taste to my dish.



Roasted Balsamic Cabbage: Serves 4-6

1 Large Head of Cabbage - Sliced
1TB Olive Oil
1/4C Balsamic Vinegar
Salt & Pepper

Slice the cabbage into quarters and remove the hard core, rinse the cabbage then slice into 1" slices and break apart into a large bowl. Add the olive oil and toss to coat, then generously sprinkle with salt and pepper. Place onto a greased cookie sheet and cook for 30 minutes at 425° - flipping the cabbage after the first 15 minutes.

Once the cabbage has cooked for 30 minutes and is getting nice and tender pour the vinegar over it and toss, place back in the oven and cook for another 15-20 minutes until nice and soft, remove from the oven, serve & enjoy.

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WW: 1 Points Plus / serving
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5 comments:

  1. GrannyCalefAugust 6, 2012 at 11:04 AM

    I have to try this. I'm going to try it your way and then I'm going to try it with Chinese Black Vinegar instead of balsamic.

    ReplyDelete
  2. JudyAugust 7, 2012 at 2:09 PM

    Just made this. I baked it at 350 degrees at the same time frame and it was too well done. Still delicious, just too done....some pieces like paper.
    My oven is accurate.

    So, the next time, I will bake for 10 minutes, then flip, then 10 more and then add the balsamic and watch to see how long it will take. My guess (for my oven) another 10-12 minutes.

    Maybe my head of cabbage was not really large? Hmmmm.

    THANKS JILLIAN! I am so grateful to have you as my personal chef and test kitchen. :)

    ReplyDelete
  3. jillianskitchenAugust 7, 2012 at 4:34 PM

    Judy I think a lot of it has to do with personal tastes, I like my cabbage well done but also tend to pile it up on itself when I flip it which could of stopped mine from getting paper-like! Definitely keep an eye on it and like you said experiment with how done you want it for you! Glad you enjoyed

    ReplyDelete
  4. JudyAugust 7, 2012 at 4:39 PM

    Hey, you on vacation? I posted for you on the boards, and silly marcy said to leave a message at the beep....cuz she thought you were away. :)

    Anyway, yours looked more moist. AND, piling it up in the pan...that is a great idea. I like it well done too. Next time: a larger head of cabbage and piling it up! (and watching it more in the oven...had my timer on but was also grilling so didn't watch)

    THANKS...hope you are having FUN.

    ReplyDelete
  5. jillianskitchenAugust 7, 2012 at 4:41 PM

    :) I am on vacation! Just checking in quickly for the night! I'll be back Saturday night / Sunday!

    ReplyDelete

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