Roasted Cabbage with Balsamic Vinegar


1 head red cabbage
2 tablespoons olive oil
2 teaspoons coarse salt
1/4 teaspoon ground pepper
2-3 tablespoons balsamic vinegar


Preheat oven to 450F. Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 tsp salt, and 1/4 tsp 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. Toss with vinegar and serve.

Source: Martha Stewart