Ingredients
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1
-
3
-
1
-
1
-
1/4
-
2
-
-
-
-
-
-
-
-
-
Directions
Oven Roasted Cabbage,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.,Tasted terrible to me. I’ve made something similar but with a drizzle of sesame oil before roasting and no balsamic. It was way better.,This will be a favorite of mine. Delicious! I forgot to top off with the balsamic vinager but it was still wicked good!! I might try it the next time.
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Steps
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1
Done
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Pre-Heat Oven to 425f. |
|
2
Done
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Combine Salt, Pepper, and Sugar in Small Bowl. Set Aside. |
|
3
Done
|
**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
Done
|
**cutting Option 2- Slice Into 1-Inch-Thick Rounds, Leaving Core in to Help Hold It Together. |
|
5
Done
|
Brush a Rimmed Baking Sheet With 1 Tablespoon Olive Oil. |
|
6
Done
|
Arrange Cabbage in Single Layer on Baking Sheet and Brush With Remaining 2 Tablespoons Olive Oil. Sprinkle With Salt Mixture. |
|
7
Done
|
Roast Until Cabbage Is Tender and Edges Are Golden, 25 to 35 Minutes. |
|
8
Done
|
Sprinkle Hot Cabbage With Balsamic Vinegar If Using. |
