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Roasted Cabbage with Balsamic Vinegar


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  • 1 red cabbage, (about 3 pounds)
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 to 3 tablespoons balsamic vinegar


Servings 6
Preparation time 5mins
Cooking time 50mins
Adapted from


Step 1

1. 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.

2. Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.

3. Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes more. Toss with vinegar.


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