Reviews (1) Add Rating & Review 84 Ratings 5 star values: 23 4 star values: 26 3 star values: 27 2 star values: 8 1 star values: 0 Martha Stewart Member Rating: Unrated 01/27/2013 I can't wait to try this recipie. I make sweet and sour red cabbage on occasion, but it takes too long and I think all the vitamins are gone by the time it's finished. I might just add a little bit of diced low sodium bacon on top before roasting. I'll let you know how it turns out!
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Gallery Roasted Cabbage with Balsamic Vinegar Recipe Summary prep: 5 mins total: 50 mins Servings: 6
Ingredients Ingredient Checklist 1 red cabbage, (about 3 pounds) 2 tablespoons olive oil Coarse salt and ground pepper 2 to 3 tablespoons balsamic vinegar
Cook’s Notes Covering the cabbage with foil for the first part of cooking keeps it from burning before it becomes tender.
Gallery Roasted Cabbage with Balsamic Vinegar
Recipe Summary prep: 5 mins total: 50 mins Servings: 6
Gallery
Roasted Cabbage with Balsamic Vinegar
Roasted Cabbage with Balsamic Vinegar
Roasted Cabbage with Balsamic Vinegar
Recipe Summary prep: 5 mins total: 50 mins Servings: 6
Recipe Summary
prep: 5 mins total: 50 mins
Servings: 6
prep: 5 mins
total: 50 mins
prep:
5 mins
total:
50 mins
Servings: 6
6
Ingredients
Ingredients
- 1 red cabbage, (about 3 pounds) 2 tablespoons olive oil Coarse salt and ground pepper 2 to 3 tablespoons balsamic vinegar
Directions
Preheat oven to 450 degrees. Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 teaspoons salt, and 1/4 teaspoon 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 more. Toss with vinegar.
Cook’s Notes Covering the cabbage with foil for the first part of cooking keeps it from burning before it becomes tender.
Cook’s Notes
Covering the cabbage with foil for the first part of cooking keeps it from burning before it becomes tender.
Reviews (1)
Add Rating & Review 84 Ratings 5 star values: 23 4 star values: 26 3 star values: 27 2 star values: 8 1 star values: 0
Martha Stewart Member Rating: Unrated 01/27/2013 I can't wait to try this recipie. I make sweet and sour red cabbage on occasion, but it takes too long and I think all the vitamins are gone by the time it's finished. I might just add a little bit of diced low sodium bacon on top before roasting. I'll let you know how it turns out!
Reviews (1)
Add Rating & Review 84 Ratings 5 star values: 23 4 star values: 26 3 star values: 27 2 star values: 8 1 star values: 0
Add Rating & Review
84 Ratings 5 star values: 23 4 star values: 26 3 star values: 27 2 star values: 8 1 star values: 0
84 Ratings 5 star values: 23 4 star values: 26 3 star values: 27 2 star values: 8 1 star values: 0
84 Ratings 5 star values: 23 4 star values: 26 3 star values: 27 2 star values: 8 1 star values: 0
5 star values: 23 4 star values: 26 3 star values: 27 2 star values: 8 1 star values: 0
Martha Stewart Member Rating: Unrated 01/27/2013 I can't wait to try this recipie. I make sweet and sour red cabbage on occasion, but it takes too long and I think all the vitamins are gone by the time it's finished. I might just add a little bit of diced low sodium bacon on top before roasting. I'll let you know how it turns out!Martha Stewart Member
Rating: Unrated 01/27/2013
I can’t wait to try this recipie. I make sweet and sour red cabbage on occasion, but it takes too long and I think all the vitamins are gone by the time it’s finished. I might just add a little bit of diced low sodium bacon on top before roasting. I’ll let you know how it turns out!
Rating: Unrated
All Reviews for Roasted Cabbage with Balsamic Vinegar
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All Reviews for Roasted Cabbage with Balsamic Vinegar
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
